Fish curry, known as Chapala Pulusu in the Telangana and Andhra regions, is a beloved traditional dish packed with flavors of tamarind, roasted spices, and tender fish. Each family has its own way of preparing this dish, and I’m sharing a special version passed down from my mother. This recipe is a fusion of tradition and convenience, incorporating the smoky richness of roasted onions with modern cooking techniques like air-frying the fish.
I’ve used Rohu fish for this recipe, but feel free to use any firm fish like Catla, Maral, or Dokla fish. Frying the fish, whether in an air fryer or on a non-stick pan, adds an extra layer of aroma and flavor to the curry. However, you can also skip the frying step and directly cook the fish in the curry—it will still be delicious.
This dish, infused with the warmth of roasted spices and the tang of tamarind, is a true representation of the rich culinary heritage of Telangana and Andhra. Let’s dive into making this mouth-watering fish curry!
Telangana (Hyderabad) Fish Curry from Mother: Chapala Pulusu
Ingredients
Cooking Method
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Frying the Fish
- Marinate the Fish: Wash the fish pieces and apply turmeric, salt, and a red chili-ginger-garlic paste. Let it marinate for 15 minutes.
- Fry the Fish: For a richer flavor, fry the marinated fish in an air fryer or a non-stick pan. This step is optional, but it adds texture to the curry.
Preparing the Masala
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Roast the Onions
- Take whole onions (without peeling) and roast them directly over an open flame or hot coals until the outer layer is charred and the inside becomes soft.
- Peel off the charred skin and finely chop or crush the roasted onions, which will have a soft and smoky flavor.
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Roast and Grind the Spices
- Roast coriander seeds, cumin seeds, and fenugreek seeds in a pan until they turn golden brown (be careful not to burn them).
- Grind these roasted spices along with the roasted onions into a smooth paste.
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Cooking the Fish Curry:
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Heat Oil: In a deep pan, heat mustard or sunflower oil. Add cumin seeds, curry leaves, cinnamon stick, cardamom, and clove to release their aroma.
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Cook the Masala: Add the prepared onion-spice paste to the pan and cook for a few minutes. Then, add the ginger-garlic paste and cook until the raw smell disappears.
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Add Tomatoes: Stir in the chopped tomatoes and cook until they are soft and fully incorporated into the masala.
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Add Tamarind Pulp: Pour in the tamarind pulp and cook for another 5 minutes, allowing the flavors to mix.
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Cook the Fish:
- If you fried the fish, gently add the fried fish pieces into the curry.
- If not, add the raw fish directly and let it simmer in the curry until fully cooked (about 10-15 minutes depending on the thickness of the fish).
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Final Touch: Garnish with freshly chopped coriander leaves and give it a final stir.
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Serving Suggestions
Serve the Telangana (Hyderabad) Fish Curry with hot rice or chapati. The tangy tamarind flavor combined with the rich, smoky masala makes this dish a special treat for fish lovers!
