Monday, 28 May 2007


I always love food. I never ever had any aversion towards any food items. Be it road side corn cobs cooked on coal kumpati, regi pallu, Palm seeds (thati munjulu), I miss everything here. I've been away from India since 2002. So whenever Summer begins in India, I keep asking my parents on phone "Are you eating mangoes, I'm missing them Waaaaaahhhhhh". This would be my starting point of conversation with anyone in India on phone during summer. I did eat mangoes while I was in USA, and also in the UK, but never found the famous Indian (esp Andhra) banginapalli variety where I lived.

So when my friend told me that they found these Banginapalli variety in Birmingam market, I started pesting my hubby to take me to that place. Atlast this weekend we went to our friends' place which was near Birmingham and I bought my favourite mango variety frm the local market there. So nearly after 5 years I'm tasting these....

Nellore Chepala Pulusu (Fish curry in Tamarind Sauce)

I was born n brought up in Nellore dist, in Andhra Pradesh. Nellore is very famous for its authentic Chepala Pulsu recipe. In AP, most of the cities and towns will definetly be having a Nellore Mess which serves this curry. This is prepared without any masala (ginger,garlic,garam masala).

My mom is an expert in making this Fish curry. So I exactly copied her recipe (added raw mango for extra flavour)and it cameout very well. S liked it a Lottttttttttttttt! Whenever his friends come home he asks me to cook this item, and everyone who tasted my recipe liked it a lot. So I'm confident enough to post this recipe on my Blog.


Fish steaks – 5 (salmon, rainbow trout, mackerel or catfish can be used. I used rainbow trout)
Red Onions – 1 large (sliced)
Tomatoes – 2 (Sliced)
Raw Mango – 4-5 pieces (optional)
Tamarind – lemon sized ball
Lemon – 1
Red chilli powder – 2 tea spoons (adjust)
Turmeric powder – ½ tea spoon
Salt – to taste

Mustard seeds – 1 table spoon
Fenugreek seeds – ½ tea spoon
Dried red chillis - 3
Curry leaves – 10
Oil – 2 table spoons


Squeeze the juice from lemon. Mix the lemon juice with 1 tea spoon salt , 1 tea spoon red chilli powder and ½ tea spoon turmeric powder into a paste. Clean the fish steaks and coat this paste to them. Set them aside for 20min. Make thick tamarind pulp with water and tamarind ball.

Meanwhile heat a pan and add oil. When the oil is heated add mustard seeds, fenugreek seeds, dried red chillis and the curry leaves. When the mustard seeds start spluttering add the onions pieces and saute them till soft. Then add the tomato pieces and the raw mango pieces. Cook for about 3min. Add the tamarind pulp and 2 cups of water. Close the lid and let it come to boil. Then add salt and 1 tea spoon Red chilli powder and mix well. Now add the coated fish pieces to the gravy and close the lid. Cook on high flame for 10min. After 10min open the lid, carefully turn the fish pieces and cook for another 15min on medium flame. Switch off the stove.

Serve with Hot steamed rice. This curry tastes better the next day. Because by then the fish pieces fully absorb the tamarind flavour.