Indian cuisine · Fish & Seafood

Chepala Pulusu

Fiery Andhra fish curry made entirely without coconut, instead deeply sour from plenty of tamarind.

Ingredients · for 4 servings

• 700 g firm white fish fillet
• 3 tbsp tamarind paste
• 2 onions
• 3 tomatoes
• 2 tsp Kashmiri chili powder
• 1 tsp turmeric
• 1 tbsp ginger-garlic paste
• 1 tsp mustard seeds
• 15 curry leaves
• 4 tbsp oil
• 1/2 bunch cilantro
• Salt

Instructions

1. Cut the fish into thick pieces and rub with 1/2 tsp turmeric and salt; dissolve the tamarind paste in 400 ml warm water.
2. Cut the onions into fine strips, dice the tomatoes and roughly chop the cilantro.
3. Heat oil in a wide pot, add the mustard seeds and wait 30 sec. until they pop, then add the curry leaves and let them sizzle briefly.
4. Fry the onions for 7 min. until golden brown, toast the ginger-garlic paste, chili powder and remaining turmeric for 1 min., then add the tomatoes and let them break down into a soft mass for 6 min.
5. Pour in the tamarind water, season with salt and reduce uncovered for 12–15 min. until the sauce is lightly thickened and no longer tastes raw of tamarind.
6. Add the fish pieces, cook covered for 8 min. without stirring, sprinkle with cilantro and, ideally after a few hours' rest, serve with rice.