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 Telangana Fish Curry Recipe ( Chepala Pulusu ) - Authentic Spicy & Tangy Style

If you're looking for a traditional Telangana fish curry recipe, you've landed at the right place! Known locally as Chepala Pulusu, this rustic dish is one of the most loved seafood curries in Telangana and Andhra households. The specialty of this curry lies in its bold use of tamarind juice, fiery red chilli powder, and slow-cooked onions, creating a spicy, tangy, and aromatic gravy that pairs perfectly with hot steamed rice.

Unlike coconut-based South Indian fish curries, Telangana fish curry emphasizes simple, earthy ingredients that allow the natural flavor of the fish to shine while absorbing the rich masala. The dish balances spicy, savory, and tangy notes perfectly, making it an ideal companion for steamed rice or hot idlis. Using simple pantry staples, this recipe showcases how everyday ingredients can be transformed into a comforting, homey meal.

Why You'll Love Telangana-Style Fish Curry?

• Authentic Telangana home-style recipe
• No Coconut, just pure tamarind and spice flavors.
• Perfect for freshwater fish like Rohu, Catlla, and Murrel.
• Tastes even better the next day, after the fish absorbs the tangy gravy

Key Ingredients of Chepala Pulusu ( Telangana Fish Curry )

• Fish - Freshwater varieties ( Rohu, Murrel, Catla ) are ideal and common in Telangana Households.
• Tamarind Juice - The main souring agent, giving the curry its bold tang. Thick tamarind extract is the backbone of the curry. It's not just a hint but the main souring agent.
• Onions - Slow-cooked onions add body and sweetness to balance the spice.Fried until soft( not over;y browned), forming the gravy base with chilli powder, coriander powder and turmeric.
• Red Chilli Powder - Telangana cuisine is known for its fiery touch.
• Fenugreek Seeds ( Methi ) - Lightly tempered to add depth- but sparingly, because too much can turn the curry bitter.
• Mustard Seeds & Curry Leaves - Classic South Indian tempering for aroma.
• Oil - Traditionally, gingelly ( sesame oil ) or groundnut oil is used for a rich flavor.

Telangana Fish Curry Recipe ( Step-by-step)

Ingredients:

Marination Ingredients:

• Fish - 400g
• Red Chilli Powder - 1 Tbsp.
• Ginger Garlic Paste - 12 Tbsp.
• Turmeric Paste - 1/2 Tsp.
• Salt - 1 Tsp.
• Oil - 2 to 3 Tbsp.

Cooking Ingredients:

• Mustard Oil - 3 Tbsps.
• Sesame oil - 4 Tbsps.
• Fenugreek Seeds - 1/2 Tsp.
• Mustard Seeds - 1/2 Tsp.
• Cumin Seeds - 1/2 Tsp.
• Crushed Whole Masala - Cloves - 4, Cardamom - 2, Shahijeera - 1/2 Tsp., Cinnamon - 1 Inch
• Green Chillies - 3
• Curry Leaves
• Onions - 2 Big
• Salt - As Required
• Ginger Garlic Paste - 1/2 Tbsp.
• Turmeric Powder - 1/2 Tsp.
• Red Chilli Powder - 1 Tbsp.
• Tamarind Juice - 1 Cup ( 1st Extract ) of Lemon Size Tamarind
• Garam Masala - 1 Tsp.
• Coriander Seed Powder -  1/2 Tsp.
• Water - 1/2 Cup
• Curry Leaves & Green Chillies - 2 Chillies and a few curry leaves
• Coriander Leaves

Preparation:

Marination Preparation:

• Firstly, clean the fish with rice flour, salt, and turmeric powder.
• In Cleaned Fish, add red chilli powder, salt, turmeric powder, ginger garlic paste, and oil.
• Mix well and rest for about 15 minutes.

Extract Tamarind Juice:

• Soak tamarind in warm water for 15 minutes, squeeze, and strain to get thick juice.

Prepare the Masala Base:

• Heat oil and fry the fish slightly and keep aside.
• Again, add oil, and add fenugreek seeds, mustard seeds, cumin seeds and let them splutter.
• Add green chillies, curry leaves.
• Add sliced onions, saute until soft and slightly golden.

Add Spices:

• Stir in ginger garlic paste, turmeric powder, red chilli powder, coriander powder, and garam masala.
• Fry for a minute on low flame.

Add Tamarind Juice:

• Pour in the tamarind extract with 1 /2 Cup of water.
• Let it simmer for 5 minutes until the gravy thickens slightly

Cook The Fish:

• Gently add fish pieces. Do not stir with a spoon; just swirl the pot to prevent breaking.
• Cover and cook on low flame.

Rest The Curry

• Finally, add coriander Leaves, switch off the flame, and let the curry rest for 1-2 hours before serving.
• The flavors deepen, and the fish absorbs the tangy masala.

Serving Suggestions:

• Best enjoyed with hot steamed rice and a side of fish fry or vegetable fry, or the curry itself.
• Can also be paired with idlis or dosas.
• Tastes even better the next day - a signature of Chepala Pulusu !

Full Video Of Telangana Fish Curry