Andhra Fish Masala / Andhra FIsh Curry / Nellore Chepala Pulusu

Andhra Fish Masala / Andhra FIsh Curry / Nellore Chepala Pulusu, A traditional recipe with real authentic taste. Andhra Fish curry is really a spicy one. An Extraordinary flavour with tangy curry, the special dry masala uplifts the curry.

I followed the traditional method to cover this recipe. I used mackerel fish for this curry. Traditional recipe follows Gingelly oil, Pearl onion, Generous amount of curry leaves which are the main flavour deciding ingredients, and the powdered spices should in proper ratio, then the special dry roasted masala is the key for twist for the gravy.

Few days back I saw this recipe in a magazine and gave a try, this spicy tangy curry becomes a part of our family. But these days my blog work is not continuous, so it took long time to share the recipe here. Hope this post will be a useful one. Do try and write us about your experience.

Andhra Fish Masala / Andhra Fish Curry / Nellore Chepala Pulusu

Recipe Cuisine: Andhra Cuisine | Recipe Category: Curry
Prep Time: 30 mins | Cook time: 40 mins | Serves: 3-4

Ingredients

Fish	1/2 kg
Gingely Oil/Sesame Oil	6 tsp
Cumin seeds/Jeera	1/4 tsp
Fenugreek seeds/Methi/Vendhayam	1/4 tsp
Dried Red chilli	3 nos
Curry Leaf	5 springs
Garlic	8 cloves minced
Shallots/Pearl Onion/Small Onion	15-20 nos
Green chilli	4 nos
Tamarind	Big lemon Sized
Tomatoes	4 nos
Turmeric Powder	1 tsp
Red chilli powder	2 tsp
Coriander Powder	3 tsp
Salt	as needed

Ingredients for Masala

Fenugreek Seeds/Methi/Venthayam	1/2 tsp
Mustard Seeds	1 tsp
Cumin seeds/Jeera	2 tsp
Coriander Seeds	1 tsp
Black Pepper	1 tsp

Method

Take all the ingredients listed under the masala table, Dry roast them till they turns golden colour

Cool the content, transfer them to a dry mixer, ground to a fine powder.

Squeeze the tamarind in hot water to make them ease, Add Turmeric powder, Red chilli powder and Coriander powder (1:2:3) ratio [check the table for measurement]

Add the cleaned fish to the tamarind mix with some rock salt.

Set aside to marinate.

In the mean time, Heat a pan with gingely oil/Sesame oil temper with mustard, Methi seeds(venthayamm/Fenugreek), Cumin seeds(jeera)

Add the Red chilli to the hot oil.

Add in the curry leaves.

Add in some slitted green chillies.

Add the finely chopped Onion and saute to translucent.

Add the minced garlic pods.

Can use Chopped tomatoes, fo the gravy consistency I Pulped the Tomatoes in mixer, which reduce the cooking time too.

Cook the tomatoes till the oil ooze out.

Now add the marinated fish and tamarind masala to the pan

Cover and cook for few mins, allow the curry to boil well.

Add the grounded masala and simmer for 10-15 mins

All done.. Serve with Main food.

Notes

- Use the masala as listed in the table. Adjust the ingredients according to the fish quantity.
- This is an complete traditional recipe, which has Gignely oil, Pearl onion, and Curry Leaves if you change the oil and onion the authentic taste will vary.