Nellore Chepala Pulusu(Andhra Style Fish Curry)

If you’ve ever tasted a true Andhra-style fish curry, you already know—it’s bold, fiery, tangy, and simply unforgettable.
  And when we talk about the best of the best… Nellore Chepala Pulusu proudly takes the crown. 👑

This is not your everyday fish curry. It’s heritage in a clay pot — the kind of dish that brings families together on a Sunday afternoon.

Soft, juicy fish. A deep red gravy. Tamarind tang. Mango chunks that melt into the curry.Every bite shouts Andhra coastal magic!

If you enjoy hearty comfort food with steamed rice, I promise this recipe will become a regular in your kitchen!

Let’s cook it together!

Why Nellore Chepala Pulusu is Legendary

• Uses homemade roasted masala → unmatched flavor
  
• Clay pot (manchatti) cooking for authentic aroma
  
• Tamarind + raw mango → signature tangy finish
  
• No coconut, no shortcuts — purely spice-forward
  
• Best enjoyed once the flavors settle and mature
  

This dish is a celebration of Andhra coastal cuisine — especially in the Nellore region where seafood is a way of life.

Key Ingredients Breakdown

• Emperor Fish — firm flesh that holds shape in curry
  
• Coriander Seeds — base flavor for the gravy
  
• Mustard, Cumin & Fenugreek — classic Andhra balance: heat + aroma + slight bitterness
  
• Onions & Garlic — savory depth
  
• Tamarind Water — gives that traditional pulusu tang
  
• Raw Mango — brings both acidity & freshness
  
• Rock Salt — enhances authentic clay-pot taste
  
• Curry Leaves — the fragrance that completes Andhra meals
  

Pro Tip 💡: Always choose bone-in fish for curries — the bones release natural oils, making the gravy more flavorful.
 

Let’s Cook Together

Start by massaging the fish with turmeric, salt, and chili powder—this simple marinade locks in flavor and helps firm the fish while cooking. Set it aside while we build our spice magic.

Dry roast coriander, mustard, cumin, and fenugreek seeds—wait till they turn aromatic and slightly darker. Once cooled, grind into a fine masala powder. This is what makes the gravy authentically Nellore.

Heat oil in a clay pot (yes, this matters!). Temper mustard, cumin, and a pinch of fenugreek. When they begin to splutter, add chopped onions and sauté till golden.

Garlic, green chillies, and curry leaves go in next—this step fills your home with bold Andhra aroma. Add the turmeric, rock salt, and more red chilli powder for that signature deep red gravy.

Now stir in tomato puree and cook down until the raw smell disappears. Pour tamarind water and plain water—bring it to a rolling boil.

Time for the fish! Gently place the marinated pieces in.
No stirring — instead swirl the pot to avoid breaking fish.

As the fish cooks, sprinkle the fresh ground masala and add raw mango pieces. Let it simmer so the fish absorbs the tangy, spicy flavors beautifully.

Finish with coriander leaves…
and get ready to impress every seafood lover at your table!

Pro Tip 💡: Nellore Fish Curry tastes even better after 2–3 hours once the flavors settle into the fish. Some even prefer it the next day!

What Goes Along

• Steamed Rice — the most authentic pairing
  
• Pappu (Dal) — balances the heat
  
• Onion slices with lemon — fresh bite against spicy curry
  
• Ghee rice — adds richness for festive meals
  
• Rasam — a complete South Indian spread
  

How to Serve

• Always serve hot, straight from clay pot to plate
  
• Add fish pieces last while serving to avoid breaking
  
• A small drizzle of raw sesame oil on top enhances flavor (Andhra secret!)
  

Storage & Packing Tips

• Keeps well for 2 days refrigerated → tastes stronger next day
  
• Heat gently without stirring—just swirl
  
• Perfect for lunch box with rice if eaten within 6 hours
  

Party / Bulk Preparation

• For gatherings or Sunday lunches → triple the masala, fish quantity can be doubled
  
• Cook in wide clay pots to avoid overcrowding fish pieces
  
• Prepare curry earlier → rest time = richer flavor

Other Related Recipes You Might Like:-

• Andhra Green Chilli Chicken — fiery Andhra-style chicken curry — same region’s bold flavors.
• Chicken Ghee Roast — rich & spicy coastal-style roast — great companion for seafood menus.
• Guntur Chicken Masala — signature Guntur red-chilli heat — similar spice profile to Nellore cuisine.
• Dahi Wale Chole — comforting, mildly tangy gravy — friendlier contrast to spicy fish curry.
• Palak Rice — nutritious spinach rice — complementary meal pairing for fish gravy.
• Lemon Rice — tangy, aromatic rice — classic South Indian combo with fish curries.
  

Print Recipe

Creamy

Nellore Chepala Pulusu(Andhra Style Fish Curry)

Author: Hema Subramanian Cooking Method: Simmering Cuisine: Andhra Cusine, Indian, South Indian Courses: Dinner, Lunch Recipe Keys: H Healthy High Protein Non Vegetarian O One-Pot T Tasty

Difficulty: Intermediate Prep Time 20 mins Cook Time 30 mins Total Time 50 mins

Servings: 6 Calories: 280

Best Season: Suitable throughout the year

Dietary:

D Dairy Free H High-Protein N Non-Vegetarian N Nut-Free P Pescatarian

Description

Nellore Chepala Pulusu is a classic Andhra-style fish curry that’s packed with bold flavors, tangy tamarind, and a hint of spice in every bite. Originating from the coastal town of Nellore, this dish is known for its rich, deep red gravy and the unique aroma of freshly ground spices. The fish cooks gently in a clay pot, soaking up all those delicious flavors while still staying soft and tender.

Whether you enjoy seafood every week or want to try something new, this curry is perfect with hot steamed rice for a comforting, homely meal. It’s simple, authentic, and full of the kind of taste that makes you go back for seconds. Give it a try — you’re going to love how amazing your kitchen smells!

Ingredients

Cook Mode Cooking Mode Disabled

Scale

1/2x 1x 2x 3x

To make fish marinade

• 2 kg emperor fish (cleaned and cut)
• 2 tsp salt
• 1 tsp turmeric powder
• 2 tsp chilli powder

To make ground masala

• 2 tbsp coriander seeds
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp fenugreek seeds

To make nellore fish curry

• 5 tbsp oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• ¹⁄₄ tsp fenugreek seeds
• 3 onion (finely chopped)
• 10 garlic cloves (crushed)
• 6 green chilli (slit)
• curry leaves (as needed)
• ¹⁄₂ tsp rock salt
• 1 tsp turmeric powder
• 3 tsp chilli powder
• tomato puree (from 2 tomatoes)
• tamarind water (2 cups)
• water (2 cups)
• mango pieces (few pieces)
• coriander leaves (finely chopped)

Instructions

Prep Work

1. Clean and cut fish

   Clean emperor fish and cut into medium pieces

2. Marinate fish

   Coat fish with salt, turmeric, and chilli powder and set aside
   

3. Roast whole spices

   Dry roast coriander, mustard, cumin and fenugreek seeds until aromatic

4. Grind masala

   Cool spices and grind into fine powder
   

5. Chop vegetables

   Chop onions, crush garlic, slit green chillies, chop coriander leaves

6. Prepare tamarind water

   Soak tamarind in warm water and extract thick water
   

7. Cut raw mango

   Slice mango into pieces

Method

1. Temper spices

   Heat oil in a clay pot, add mustard seeds, cumin, and fenugreek until they splutter

2. Sauté onions

   Add onions and sauté till soft

3. Add aromatics

   Add garlic, green chillies and curry leaves, fry till golden. Keep the flame on high while doing this.
   

4. Add basic spices

   Add rock salt, turmeric, and chilli powder, mix well

5. Cook tomatoes

   Add tomato puree and cook till raw smell disappears, roughly take about 5 minutes.

6. Add liquids

   Pour tamarind water and water then bring to a boil
   

7. Add fish

   Gently slide marinated fish into the gravy without stirring instead, give a gentle swirl
   

8. Cook covered

   Cover the pot and cook for 10 minutes

9. Add ground masala

   Add ground masala and mango pieces, cook 10 minutes more
   

10. Garnish and serve

    Add coriander leaves, give gentle swirl and serve hot with rice
    

Equipment

• bowl

  

  Round Glass/Mixing Bowl big (2100ml) Buy Now
• Mixer

  

  Mixer Grinder for Kitchen (5 Jars 750 Watt Mixie)  Buy Now
• wok

  

  Non-Stick Kadai with Lid/Resist Plus Interior Non-Stick Coating / 24 cm Buy Now

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Nutrition Facts

Servings 6

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Amount Per Serving

Calories 280kcal

% Daily Value *

Total Fat 14g22%

Saturated Fat 3g15%

Cholesterol 85mg29%

Sodium 600mg25%

Potassium 650mg19%

Total Carbohydrate 10g4%

Dietary Fiber 2g8%

Sugars 4g

Protein 32g64%

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Vitamin A 900 IU

Vitamin C 22 mg

Calcium 70 mg

Iron 2.5 mg

Magnesium 45 mg

Zinc 1.2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Chepala Pulusu, nellore Chepala Pulusu, Andhra-style fish curry, fish curry,

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