Andhra Style Rohu Fish Curry

Name: Andhra Style Rohu Fish Curry
Total time: 2400 s
Yield: 7-8 servings
Cuisine: Indian
Ingredients: 1 kg Rohu or Indian Carp pieces; 1 tbsp Ginger Garlic Green Chilli paste; 1 tsp Salt; 1 tsp Turmeric powder; 1 tbsp Kashmiri Red Chilli powder; 3-4 tbsp Oil; 3-4 dry Red Chillies; 1 tsp Black Mustard Seeds; 1/4 tsp Fenugreek seeds; 1/8 tsp Asafoetida or Hing; 2 sprigs Curry Leaves; 2-3 slit Green Chillies; 2-3 chopped Onions; 2-3 sliced Tomatoes; 5-6 thinly sliced cloves Garlic; 1 tsp Kashmiri Red Chilli powder; 1 tsp Cumin powder; 1 tsp Coriander powder; 3-4 tbsp chopped Coriander Leaves; 1 cup Tamarind water (lemon sized ball of Tamarind soaked in water and later squeezed to get pulp)

ZMA @zesty5

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Chepala Pulusu or Fish Curry from Nellore district in Andhra State is a yummy variation of different types of Fish Curries made in the Country. Chepala means Fish and the Pulusu means Tamarind based Curry. It is a rich, creamy and above all a tangy variation made with an Onion Tomato base and Tamarind. Basically it's a pure homemade delicious fiery Red Curry made with some selected spices and Tamarind along with a perfect Onion Tomato base. Dry Coconut or Copra added in a little quantity gives it a nice flavour and nutty aroma. Desiccated Coconut also can be used in place of Copra.

Tamarind gives a good mouthful of tanginess to the Curry which is the signature style. In fact it is left aside to taste it the next day which makes it extremely flavourful and delicious with the beautiful amalgamation of flavours that are infused overnight. You would fall in love with this amazing variation once you give it a try. Let's get on with the recipe straight away then.

Enjoy Cooking with Zeen!

ZMA @zesty5

Enjoy Cooking with Zeen!

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Ingredients

35-40 minutes

7-8 servings

For the marination -
1 kgRohu or Indian Carp pieces
1 tbspGinger Garlic Green Chilli paste
1 tspSalt
1 tspTurmeric powder
1 tbspKashmiri Red Chilli powder
For the Curry -
3-4 tbspOil
3-4dry Red Chillies
1 tspBlack Mustard Seeds
1/4 tspFenugreek seeds
1/8 tspAsafoetida or Hing
2 sprigsCurry Leaves
2-3slit Green Chillies
2-3chopped Onions
2-3sliced Tomatoes
5-6thinly sliced cloves Garlic
1 tspKashmiri Red Chilli powder
1 tspCumin powder
1 tspCoriander powder
3-4 tbspchopped Coriander Leaves
1 cupTamarind water (lemon sized ball of Tamarind soaked in water and later squeezed to get pulp)

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Steps

35-40 minutes

1

Marinate fish with turmeric, chilli powder and salt overnight in the fridge.
2

Heat oil on a low. Add mustard and fenugreek seeds, then curry leaves and asafoetida. Now add green chillies too and the chopped or sliced onions.
3

Saute onions until golden for a few minutes. Also don't forget to add ginger-garlic paste. Cook until fragrant.
4

Add tomatoes and cook until they soften and are mushy. And cook as needed so that it gets roasted well.
5

Add marinated fish pieces with coriander and cumin powders now once the tomatoes gets cooked well. Gently combine. Pour tamarind pulp as well.
6

Pour water and simmer on a low heat until fish is cooked and flavours are released. Adjust salt and serve hot with simple boiled Rice. Enjoy!

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ZMA @zesty5

on July 12, 2026 16:39

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.