Nellore Chepala Pulusu Recipe

Welcome to Kallpana Kitchen Today, let me share a special recipe close to my heart – Nellore Chepala Pulusu This is a dish I learned from my mother-in-law, and trust me, it’s a delightful recipe that will bring authentic Andhra flavors to your table.

Whether paired with hot steamed rice or served in a tangy gravy, this fish curry is sure to become a family favorite. Let’s dive into the recipe step by step.

 Ingredients Needed Nellore Chepala Pulusu

Cooking a delicious Nellore fish curry starts with having all the right ingredients. Here’s what you’ll need:

 For the Main Dish:

– Fresh Fish (cleaned): 2 kg (head & tail pieces)

– Tamarind: Lemon-sized

– Onions: 2 large

– Tomatoes: 1 large

– Garlic cloves: 2

– Oil: As needed

– Mustard seeds: 1 tsp

– Fenugreek seeds: ¼ tsp

– Curry leaves: A few sprigs

 For the Spice Mix:

– Coriander seeds: 1 tsp

– Cumin seeds: ½ tsp

– Peppercorns: ½ tsp

– Fenugreek seeds: A pinch

 Other Ingredients:

– Turmeric powder: ½ tsp

– Red chili powder: 3-4 tsp (adjust to taste)

– Salt: To taste

– Coriander powder: 2.5 tsp

– Tamarind extract: 1 cup

Having these ready will make the cooking process smooth and enjoyable. Make sure your spices are fresh for the best flavor.

Step-by-Step Preparation of Nellore Chepala Pulusu

Let’s get started on preparing this delicious dish. Follow these steps carefully, and you’ll have an irresistible fish pulusu in no time

 1. Prepare the Tamarind Pulp

– Soak the tamarind in water for about 15 minutes.

– Extract the pulp and set it aside. Ensure the consistency is neither too thick nor too watery.

 2. Make the Spice Powder

– Dry roast coriander seeds, cumin seeds, peppercorns, and fenugreek seeds until aromatic.

– Grind them into a fine powder using a blender or spice grinder. Set aside.

Taking a moment here—isn’t it exciting to work with such rich spices? They’re the heart of Indian cooking, and their aroma is just unbeatable.

 3. Blend Onion-Garlic Paste

– Take 1.5 onions and 1 garlic clove. Blend into a coarse paste. Avoid making it too smooth.

– Chop the remaining half onion for tempering.

 4. Cook the Base

– Heat oil in a wide pan.

– Add mustard seeds and allow them to splutter. Then, add fenugreek seeds, curry leaves, and chopped onions. Sauté until the onions turn translucent.

– Add tomatoes (chopped into four large pieces). Cook lightly until they soften but do not overcook.

Cooking the base is crucial because it’s where all the flavors begin to build. The secret is to let the onions and tomatoes blend together harmoniously.

Also read Gongura Chicken Curry

 5. Incorporate the Paste

– Add the prepared onion-garlic paste to the pan. Sauté until the raw smell disappears, and the paste starts to change color.

 6. Add Spices

– Stir in turmeric powder, red chili powder, coriander powder, and salt. Mix well.

– Cook until oil begins to separate from the mixture.

Did you notice how the oil starts to float on top? That’s your signal that the masala is ready to embrace the tamarind pulp.

 7. Add Tamarind Pulp

– Pour the tamarind extract into the pan. Stir well and adjust the water consistency based on how thick you want the curry.

– Check salt and spice levels; adjust if needed.

 8. Cook the Fish

– Bring the gravy to a boil. Add the fish pieces carefully to avoid breaking them.

– Gently press the fish into the gravy to ensure it’s submerged.

– Cover the pan and cook on medium flame for about 10 minutes.

Cooking fish is an art. Be gentle with the pieces and let them soak in the flavors without over-stirring.

 9. Add the Spice Powder

– Sprinkle the prepared spice powder over the fish pulusu. Mix gently without breaking the fish pieces.

– Simmer for another 2-3 minutes until the flavors combine.

 10. Garnish and Serve

– Garnish with freshly chopped coriander leaves.

– Serve hot with steamed rice or let it cool and enjoy the flavors the next day (it tastes even better after resting overnight!).

Tips for the Perfect Nellore Chepala Pulusu

Here are some handy tips to make your Fish curry Nellore style extra special:

1. Use Fresh Fish: Fresh fish enhances the taste of this dish. Ensure the fish is cleaned thoroughly before cooking.

2. Handle with Care: Avoid stirring the fish too much to prevent breaking the pieces.

3. Balance the Flavors: Adjust tamarind and chili powder according to your taste preferences.

4. Resting Time: Fish pulusu tastes even better the next day as the spices and tamarind get absorbed into the fish pieces.

 Frequently Asked Questions

 Q1: Can I use other types of fish?

Yes, you can use any firm fish that holds its shape during cooking, such as rohu or catla.

 Q2: What’s the best accompaniment for fish pulusu?

Steamed rice is the best companion. You can also pair it with millet rice or roti.

Conclusion

Cooking Nellore Chepala Pulusu isn’t just about preparing a meal—it’s about creating an experience. The tangy, spicy flavors paired with soft fish pieces make every bite memorable. Whether you’re a seasoned cook or just starting your culinary journey, this recipe is a must-try.

I hope you enjoyed this recipe. Do try it at home and share your feedback in the comments. Don’t forget to like, share, and subscribe for more such delightful recipes. Happy cooking and see you soon!