Kannamma Cooks

Collection of Tamil Nadu Recipes , Tamil Cuisine, Kongunad Recipes. Easy Vegetarian and Non Vegetarian dishes with step by step pictures.

  • Home
  • Recipes
  • Kongunadu Recipes
  • KC Videos
  • Contact
  • Buy Online

search the site

SEARCH Categories

Spicy Nellore Chepala Pulusu – Andhra Fish Curry

April 12, 2015 by Suguna Vinodh 111 Comments

Jump to Recipe·Print Recipe

CHEPALA PULUSU (1)

Spicy Nellore Chepala Pulusu – Andhra Fish Curry

Nellore Chepala Pulusu. Tangy Andhra Style Telugu Fish curry in tamarind Sauce. 

Nellore Chepala Pulusu – Andhra Style Telugu Fish Curry – I first saw about this recipe on a cooking show run by Chef Venkatesh Bhat. I love regional recipes a lot. They can’t be beat any day. On top of that, the Chef mentioned that he learned the Nellore Chepala Pulusu recipe at the farm house of the legendary actor Akkineni Nageswara Rao. The chef said that he loved this Nellore Chepala Pulusu fish curry. That was good enough to get me cooking. I have made it several times now and we love this Nellore Chepala Pulusu recipe at home too. Nellore Chepala Pulusu is tangy, spicy and finger licking good. The original Nellore Chepala Pulusu recipe did not have pepper and coriander  but a lot of cookbooks mention it. I have made it both ways and I think the addition of pepper adds a little earthiness to the dish. Here is my adapted version of Nellore Chepala Pulusu – ANR Style.

Here is the video recipe of how to make Spicy Nellore Chepala Pulusu – Andhra Fish Curry

Heat 4-6 tablespoons of Gingely (sesame) Oil in a pan. Be generous with the oil. Add in the mustard seeds, cumin seeds, fenugreek seeds, dried red chillies and curry leaves. Lots of curry leaves. I used about 3 sprigs. Fry until the curry leaves are crisp.

Nellore-Chepala-Pulusu-Andhra-Telugu-Fish-Curry-Recipe-curry-leaves

Add in the finely minced garlic, chopped green chillies and finely chopped shallots (small onions). Add green chillies according to your taste. Fry till they are lightly brown. The oil will bubble up if you are using gingely oil. Its fine.

Nellore-Chepala-Pulusu-Andhra-Telugu-Fish-Curry-Recipe-garlic-onion

Soak a big lemon size tamarind in 2 cups of hot water. Let it soak for 20 minutes. Make a pulp by squeezing the tamarind well. Strain the pulp to get rid of the seeds. Set aside.

Nellore-Chepala-Pulusu-Andhra-Telugu-Fish-Curry-Recipe-tamarind

Puree 6 tomatoes in a blender. Set aside.

Nellore-Chepala-Pulusu-Andhra-Telugu-Fish-Curry-Recipe-tomatoes

Add in the tomato puree and the tamarind pulp. Add in a teaspoon of turmeric powder, 2 teaspoons of red chilli powder and 3 teaspoons of coriander powder (dhania). The ratio being 1:2:3. Add in the salt. Add 2 more cup of water.

Nellore-Chepala-Pulusu-Andhra-Telugu-Fish-Curry-Recipe-cook

Simmer the gravy for 30 minutes covered on a low flame stirring every 5 minutes once. After 30 minutes the oil would start to float on top. That is a sure sign that the gravy has been cooked.

Nellore-Chepala-Pulusu-Andhra-Telugu-Fish-Curry-Recipe-simmer

Add in the fish pieces and let it cook for 7-8 minutes on low flame. Fresh water fish works well for this recipe.

Nellore-Chepala-Pulusu-Andhra-Telugu-Fish-Curry-fish

When the fish is cooking, lets make a spice powder for the curry. Heat a heavy pan and dry roast fenugreek seeds, cumin seeds, coriander seeds, mustard seeds and black pepper on a low flame for 5 minutes. Low flame is key. Do not rush. Dry roast until everything starts to pop and starts to brown. Remove from heat and cool on a plate. If you are doing more than this quantity, dry roast everything separately.

Nellore-Chepala-Pulusu-Andhra-Telugu-Fish-Curry-Recipe-spice

Once the mixture is cooled, grind to a very fine powder.

Nellore-Chepala-Pulusu-Andhra-Telugu-Fish-Curry-Recipe-spice-powder

Add the powder to the pan. Simmer for a minute. Remove Nellore Chepala Pulusu off heat and serve hot.

Nellore-Chepala-Pulusu-Andhra-Telugu-Fish-Curry-Recipe-finishing-powder

Serve Nellore Chepala Pulusu with hot rice. Left overs can be stored in the refrigerator and tastes heavenly the next day.

Nellore-chepala-pulusu-andhra-fish-curry-recipe-1

Here is a printable recipe for Nellore Chepala Pulusu.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Nellore-Chepala-Pulusu-Andhra-Telugu-Fish-curry-Recipes

Spicy Nellore Chepala Pulusu – Andhra Fish Curry


★★★★★

5 from 28 reviews

  • Author: Kannamma - Suguna Vinodh
  • Total Time: 1 hour 10 mins
  • Yield: 5
Print Recipe
Pin Recipe

Description

Nellore Chepala Pulusu. Tangy Andhra Style Telugu Fish curry in tamarind Sauce. Recipe from Akkineni Nageswara Rao’s House. Adapted from Chef Venkatesh Bhat.


Ingredients

Scale

Main Ingredients

  • 4 tablespoon gingely (Indian sesame) oil
  • 1/4 teaspoon mustard seeds
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon fenugreek seeds
  • 3 dried red chillies
  • 3 sprigs curry leaves
  • 8 cloves minced garlic
  • 4 green chillies
  • 15–20 shallots (small onions)
  • 1 lime size tamarind
  • 6 very ripe tomatoes
  • 1 teaspoon turmeric powder
  • 2 teaspoons red chilli powder
  • 3 teaspoons coriander powder (dhania)
  • 1.5 teaspoon salt
  • 500 grams fresh water fish with bones
  • 4 cups water (divided)

For the Spice Powder

  • 1/8 teaspoon fenugreek seeds
  • 1/4 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon black pepper

Instructions

  1. Heat 6-8 tablespoons of Gingely (sesame) Oil in a pan. Be generous with the oil. Add in the mustard seeds, cumin seeds, fenugreek seeds, dried red chillies and curry leaves. Fry until the curry leaves are crisp.
  2. Add in the finely minced garlic, chopped green chillies and finely chopped shallots (small onions). Add green chillies according to your taste. Fry till they are lightly brown. The oil will bubble up if you are using gingely oil. Its fine.
  3. Soak a big lemon size tamarind in 2 cups of hot water. Let it soak for 20 minutes. Make a pulp by squeezing the tamarind well. Strain the pulp to get rid of the seeds. Set aside.
  4. Puree 6 tomatoes in a blender. Set aside.
  5. Add in the tomato puree and the tamarind pulp. Add in a teaspoon of turmeric powder, 2 teaspoons of red chilli powder and 3 teaspoons of coriander powder (dhania). The ratio being 1:2:3. Add in the salt. Add 2 more cups of water.
  6. Simmer the gravy for 30 minutes covered on a low flame stirring every 5 minutes once. After 30 minutes the oil would start to float on top. That is a sure sign that the gravy has been cooked.
  7. Add in the fish pieces and let it cook for 7-8 minutes on low flame. Fresh water fish works well for this recipe.
  8. When the fish is cooking, lets make a spice powder for the curry. Heat a heavy pan and dry roast fenugreek seeds, cumin seeds, coriander seeds, mustard seeds and black pepper on a low flame for 5 minutes. Low flame is key. Do not rush. Dry roast until everything starts to pop and starts to brown. Remove from heat and cool on a plate. Once the mixture is cooled, grind to a very fine powder.
  9. Add the powder to the pan. Simmer for a minute. Remove off heat and serve hot with rice.
  • Prep Time: 10 mins
  • Cook Time: 1 hour
  • Category: Non-Veg
  • Cuisine: South Indian

Did you make this recipe?

Tag @kannammacooks on Instagram and hashtag it #kannammacooks

nellore-pulusu-nl

← Previous Post Chana Masala, Easy Chana Masala Recipe
Next Post → Burnt Garlic Fried Rice, Garlic Fried Rice Recipe

Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

Connect With Me : FacebookInstagramTwitter

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Reema B says

    March 1, 2022 at 4:27 am

    Absolutely enjoyed making it most of all seeing my husband enjoy eating was something else🤗
    Thank you for sharing🙏🏼

    Reply
    • Suguna Vinodh says

      March 1, 2022 at 9:28 pm

      Thank you!

      Reply
  2. Rochelle says

    May 31, 2021 at 4:08 pm

    Excellent! This is my go to recipe every single time.

    Reply
    • Suguna Vinodh says

      June 7, 2021 at 2:48 pm

      Thank you!

      Reply
  3. Padma says

    March 5, 2021 at 1:05 pm

    Excellent, i tried it at home …

    ★★★★★

    Reply
    • Suguna Vinodh says

      March 8, 2021 at 1:22 pm

      Thank you so much!

      Reply
  4. Uroosa says

    October 15, 2020 at 4:47 am

    I have already tried this recipe 3 times. Turns out great everytime.

    ★★★★★

    Reply
    • Suguna Vinodh says

      October 17, 2020 at 11:07 pm

      Thank you!

      Reply
  5. ASHOK BABU KANDULA says

    July 19, 2020 at 12:16 pm

    You are the best. I became this recipe expert just because of you. God Bless U.

    ★★★★★

    Reply
    • Suguna Vinodh says

      July 19, 2020 at 3:45 pm

      Thank you so much Ashok. Stay safe and happy cooking 🙂

      Reply
  6. k.vara prasad says

    June 14, 2020 at 1:38 pm

    an easy method n
    simply superb

    ★★★★★

    Reply
    • Suguna Vinodh says

      June 14, 2020 at 3:58 pm

      Thank you!

      Reply
  7. Prathima says

    May 16, 2020 at 11:36 pm

    Excellent I tried today it waa too yummy . Thanks for the beautiful n simple dish ..

    Reply
  8. Komal says

    April 22, 2020 at 11:57 am

    Suguna! I have to thank you immensely for this recipe. I am originally from Maharashtra and had developed a great affinity towards this delicacy. I have been trying to get this recipe right for the last 10 years but never got it right. Your recipe worked wonders! It was as much a pleasure to read as easy it was to follow. I think you are the best cook! My dish turned out wonderful!!!! My family will enjoy our dinner today. Thanks to you! From now on I am your fan! 😍😍

    ★★★★★

    Reply
  9. Prema says

    April 10, 2020 at 5:19 pm

    I tried it today. Beside, the mixed ground spices to be sprinkled on top i made it as it is. Its out of this world
    The family had this with steamed rice n thoran. Thanks so much. God bless!

    ★★★★★

    Reply
  10. Ekshwin says

    January 19, 2020 at 12:16 pm

    Where’s the quantity of measures? The 6 tomatoes and 1 big sized lemon of tamarind pulp will suits for how many kilos of fish.?

    Reply
  11. Rama Reddy says

    May 16, 2019 at 3:12 pm

    I’ve made this recipe so many times and it always turns out great! My mother-in-law is from Nellore and makes good fish pulusu but everybody at home say this is even better. Thank you so very much for sharing this!!!

    ★★★★★

    Reply
    • Suguna Vinodh says

      May 17, 2019 at 12:54 pm

      Thank you very much!

      Reply
  12. Puja Naik says

    December 17, 2018 at 12:24 am

    Can we make it with tuna fish

    Reply
  13. satyasairajesh says

    October 21, 2018 at 4:11 pm

    came out really well.

    ★★★★★

    Reply
  14. Satish Reddy says

    September 11, 2018 at 10:14 pm

    When you are already adding coriander powder initially , there is no need to add again the coriander second time.
    This will make curry bitter .

    Reply
  15. Priya says

    August 22, 2018 at 8:30 pm

    Can you please tell me the weight of the tomatoes in this recipe?

    Reply
  16. Harsha says

    July 2, 2018 at 11:09 am

    Can i make it with salmon?

    ★★★★★

    Reply
    • Suguna Vinodh says

      July 2, 2018 at 3:00 pm

      Sure you can.

      Reply
  17. Aravind says

    June 10, 2018 at 4:19 pm

    I followed the exact procedure…It was awesome..My friends loved it..thaNks ..

    ★★★★★

    Reply
    • Suguna Vinodh says

      June 10, 2018 at 5:07 pm

      Thank you!

      Reply
  18. Sanath says

    April 29, 2018 at 7:48 pm

    Hi Suguna Madam,

    Tried this Fish curry for the 1st time. Came out really really well. I have never eaten this Chepala pulusu, but thanks to you Madam, thoroughly enjoyed this spicy and awesome recipe here at Melbourne….Thanks once again Suguna Madam.

    ★★★★★

    Reply
    • Suguna Vinodh says

      May 2, 2018 at 2:01 pm

      Thank you!

      Reply
  19. Geeta says

    April 18, 2018 at 2:03 pm

    Made your recipe today with some minor variations; it was very tasty!

    – used light olive oil
    – used very little tamarind to lower the sourness
    – reduced the amount of pepper and chilies so the that the kids could eat as well

    Thanks Kannamma!

    Reply
  20. Madhu says

    April 17, 2018 at 9:55 am

    Hi. Great recipe. Can I make it with prawns instead of fish??

    Reply
    • Suguna Vinodh says

      April 17, 2018 at 4:14 pm

      Sure Madhu. You can try!

      Reply
  21. virginia theresa says

    April 7, 2018 at 3:15 pm

    good recipe suguna garu can i try this from appolo fish

    Reply
    • Suguna Vinodh says

      April 10, 2018 at 12:21 pm

      Hi Virginia,
      Any firm fish will work.
      Thanks.

      Reply
  22. Tanuja says

    April 1, 2018 at 1:38 am

    Thank you for the great dish.

    ★★★★★

    Reply
    • Suguna Vinodh says

      April 2, 2018 at 8:29 pm

      Thank you!

      Reply
  23. Rajesh says

    March 16, 2018 at 2:25 am

    Thanks suguna Garu
    Pl want to know chicken polish recipe..

    Reply
  24. Divya rani says

    January 16, 2018 at 1:33 am

    Very yummy recipe, everyone in my house ate this recipe. I have got many complements, thank u soon much

    ★★★★★

    Reply
    • Suguna Vinodh says

      January 16, 2018 at 4:31 pm

      Thank you Divya.

      Reply
  25. Absa says

    November 25, 2017 at 6:12 pm

    I tried this recipe last night with tuna. For me there were two firsts here- this was the first time I made tuna and the first time I used gingelly oil for fish. Have always made fish using either mustard oil or coconut oil. But my mother and I simply loved this…was too sour for my husband’s taste. Am going to repeat this with sardines soon. Do visit my place too: http://everydayandnotsoeveryday.blogspot.in/

    Reply
    • Suguna Vinodh says

      November 27, 2017 at 12:41 pm

      Thank you Absa.

      Reply
  26. Satish says

    November 21, 2017 at 11:15 am

    Awesome recipe. I am originally from Nellore but was never able to cook a good Fish Pulusu. This recipe is perfect and evokes my childhood memories.

    ★★★★★

    Reply
    • Suguna Vinodh says

      November 21, 2017 at 12:32 pm

      Thank you Satish!

      Reply
  27. Samirah says

    October 25, 2017 at 9:51 am

    I made this curry today and it was amazing. it was spicy, runny nose yet we couldn’t stop eating.

    Out of curiosity… Can we use this curry for chicken instead of fish?

    Reply
    • Suguna Vinodh says

      October 25, 2017 at 11:49 am

      never tried with chicken.

      Reply
  28. Prakruti says

    June 2, 2017 at 11:53 pm

    Hello Kannamma,

    Could you please clarify a few things? Can the shallots (small onions) be replaced by regular onions or will that alter the taste too much? Also, is there no ginger in this?

    Thanks so much again for posting these marvelous and accessible recipes 🙂

    Reply
    • Suguna Vinodh says

      June 3, 2017 at 2:00 am

      Sure you can use onions. Shallots have a very nice taste and flavour though.

      Reply
  29. Michelle says

    April 28, 2017 at 9:27 am

    This was excellent. I think I may have used too many tomatoes. Could you specify a cup size or weight? I think our tomatoes in the USA can be large.

    ★★★★★

    Reply
    • Suguna Vinodh says

      April 28, 2017 at 2:52 pm

      Yes. Tomatoes and onions are double the size in the USA. After blending the tomatoes, it should be about 1.5 cup

      Reply
  30. Lokesh says

    March 12, 2017 at 4:57 pm

    I have got pangush fish….. can I try the recipe?

    ★★★★★

    Reply
    • Suguna Vinodh says

      March 12, 2017 at 5:14 pm

      You mean basa? Pangasius?? I feel that basa fish is tasteless. I would avoid basa fish.

      Reply
  31. Mohan says

    March 11, 2017 at 4:19 am

    I really like fish curry and tried numerous ways by some surfing in net. But i got best taste with this recipe only

    Thank you kannama garu

    ★★★★★

    Reply
    • Suguna Vinodh says

      March 12, 2017 at 12:05 am

      Thank you!

      Reply
  32. Rekha Rajesh says

    February 6, 2017 at 9:50 am

    It is yummy 🙂

    ★★★★★

    Reply
    • Suguna Vinodh says

      February 6, 2017 at 7:45 pm

      Thank you Rekha.

      Reply
  33. Lalitha says

    February 4, 2017 at 8:52 pm

    Haiyooo akka tons n tons of love to u ka… tried fish curry todai… its semma yummy o yummy ka esp the spicy powder wid coriander n pepper semma ka. Your a five star chef ka Ella recipes um turns out five star level.. usually I wont read top description ka ana Ungaloda description romba azhagha iruku ka n very informative too. Daily am visiting your blog ka. Thanks s lott ka.
    With love,
    Lalitha

    ★★★★★

    Reply
    • Suguna Vinodh says

      February 5, 2017 at 3:07 pm

      Thank you so much Lalitha.

      Reply
  34. B M Naidu says

    February 4, 2017 at 7:03 pm

    We have prepared as per the recipe, it was delicious. i am very much thankful for bringing such delicious dishes to this platform.

    Reply
    • Suguna Vinodh says

      February 5, 2017 at 3:08 pm

      Thank you so much.

      Reply
  35. San says

    January 30, 2017 at 12:50 am

    Tried for the first time a fish receipe.. It came out very tasty..thank u so much..learned how to prepare fish for my family.

    Reply
    • Suguna Vinodh says

      January 30, 2017 at 1:48 pm

      Thats so nice San. Really glad that you liked it!

      Reply
  36. Prem says

    January 26, 2017 at 7:26 am

    Would I be using equal proportions of all ingredients for the below masala? I haven’t tried the recipe yet but I am sure this is a 5 star recipe.

    “When the fish is cooking, lets make a spice powder for the curry. Heat a heavy pan and dry roast fenugreek seeds, cumin seeds, coriander seeds, mustard seeds and black pepper on a low flame for 5 minutes. Low flame is key. Do not rush. Dry roast until everything starts to pop and starts to brown. Remove from heat and cool on a plate. Once the mixture is cooled, grind to a very fine powder.”

    ★★★★★

    Reply
    • Suguna Vinodh says

      January 26, 2017 at 11:16 am

      These are the measurements. They are given in the ingredients section at the bottom. Please check.
      For the Spice Powder
      ½ teaspoon fenugreek seeds
      1 teaspoon mustard seeds
      2 teaspoon cumin seeds
      1 teaspoon coriander seeds
      1 teaspoon black pepper

      Reply
  37. ravindra negi says

    January 24, 2017 at 4:46 pm

    Nice recipe

    Reply
  38. Ramya SonaiRaja says

    January 14, 2017 at 1:44 pm

    Nandri solla unnaku varthai illai ennaku…
    ?
    Wonderful recipie
    It came out so well
    Mouth watering recipie
    ??

    ★★★★★

    Reply
    • Suguna Vinodh says

      January 14, 2017 at 3:19 pm

      Thank you so much Ramya.?

      Reply
  39. TRIBHUVAN SINGH says

    January 14, 2017 at 1:12 am

    Awesome
    i made it
    its very tasty

    Reply
    • Suguna Vinodh says

      January 14, 2017 at 11:28 am

      Thank you Tribhuvan Singh.

      Reply
  40. Amitha says

    December 21, 2016 at 5:25 pm

    Thank you for excellent recipe ..i tried so many times …super…

    ★★★★★

    Reply
    • Suguna Vinodh says

      December 21, 2016 at 10:31 pm

      Thank you very much!

      Reply
  41. Asma says

    December 19, 2016 at 1:28 pm

    Hi dear. I tried your recipe so many times. It came out perfectly. Once I even added coconut milk too because I needed curry to serve more than ten people. Whenever I think of fish curry, I go for this recipe. Thanks for Sharing. Without you, I couldn’t have tasted it. Thanks a lot

    ★★★★★

    Reply
    • Suguna Vinodh says

      December 19, 2016 at 2:42 pm

      That’s so nice. Coconut milk should have made the curry even rich. I should try that myself.

      Reply
  42. Divyaboni says

    December 18, 2016 at 4:59 pm

    I tried this recipe it tasted little sour what may be the reason??

    Reply
    • Suguna Vinodh says

      December 18, 2016 at 9:43 pm

      You can reduce the tamarind if you don’t like the sourness.

      Reply
  43. Jyothi says

    December 14, 2016 at 9:55 pm

    I love only fish fry bcoz i dont know how to make fish curry but now when i tried this recipe i regret why i din try it before. Thank you so much for sharing the recipe..

    ★★★★★

    Reply
    • Suguna Vinodh says

      December 15, 2016 at 12:01 am

      Thank you!

      Reply
  44. Sandeep Rajini says

    November 12, 2016 at 5:49 pm

    Thank you for the excellent rescipe along with pics. I tried this dish and my whole house filled with great smell. Thanks once again madam.

    ★★★★★

    Reply
    • Suguna Vinodh says

      November 12, 2016 at 6:12 pm

      Thank you so much Sandeep Rajini.

      Reply
  45. Sabari says

    November 7, 2016 at 12:20 pm

    I tried this recipe and got addicted to it .. excellent recipe sugunakka ?

    Reply
  46. Raghuveer says

    October 17, 2016 at 9:11 am

    Greetings,

    Thank you for this excellent recipe, and for the pictures which enhance the directions.

    A few questions:

    1. In the last step, you mention that cumin, pepper etc. need to be “dry roasted”, so do we really need the oil? (preceding sentence).

    2. Is it enough to let the dry roast powder simmer for just a minute?

    3. What fish do you recommend? I did notice you said “fresh farm fish” but does this taste better with anything particular like tilapia or salmon?

    Thank you in advance for the clarifications.

    Reply
    • Suguna Vinodh says

      October 17, 2016 at 9:44 am

      Hi Raghuveer, thanks for letting me know. There is no oil in the dry roasting. My mistake. Have updated.
      Yes. a simmer is enough.
      Salmon will work perfectly fine. Tilapia too! The curry will be more tasty with fish still with bones. filet works fine but the bones impart a lot of flavor.
      Thank You!

      Reply
  47. Jagadeesh says

    September 27, 2016 at 12:11 am

    Forgot to add salt I think

    Reply
    • Suguna Vinodh says

      September 27, 2016 at 10:24 am

      oh! how did that happen? Try adding at the end!

      Reply
  48. Dr. Rajasekhar Kali Venkata says

    August 7, 2016 at 2:29 am

    Really great help for people like me. Am really cooking good by watching your info on recipes. Thanks a lot.

    Reply
    • Suguna Vinodh says

      August 13, 2016 at 9:58 am

      Thank you so much.

      Reply
  49. manasa says

    August 2, 2016 at 1:32 pm

    taste is awesome and its my first time cooking of fish and came very well thank u sooo much…i mean it:)

    Reply
    • Suguna Vinodh says

      August 2, 2016 at 1:39 pm

      Thank you Manasa.

      Reply
  50. Vipina says

    July 28, 2016 at 6:20 pm

    Hi
    This is the first time I am trying a recipe from Ur blog..that too nellore chepala pulusu…it came very well..my dad liked a lot…thank u so much for the recipe..

    Reply
    • Suguna Vinodh says

      July 28, 2016 at 6:48 pm

      Thank you!

      Reply
  51. Kandaswamy E says

    July 4, 2016 at 10:29 am

    SPICY NELLORE CHEPALA PULUSU – ANDHRA FISH CURRY gets unanimous five star rating from all. This reminds me of the song from “Mullum malarum “- …..Nethu vechha meen Kuzambhu enna Izukhudhaiya……..

    Reply
    • Suguna Vinodh says

      July 4, 2016 at 10:37 am

      Thank you so much Kandaswamy!

      Reply
  52. Kandaswamy E says

    July 2, 2016 at 4:44 pm

    Kallakitenga…. kannamma. This is my third item from your blog.

    1) Murugal Dosai (Five star rating from family)
    2) Chicken Chintamani (Five star rating especially from daughter)
    3) Andhra fish curry … nallaa vandhurukku (waiting for rating)

    And the list is going to continue….

    Reply
    • Suguna Vinodh says

      July 2, 2016 at 9:07 pm

      Aww…thats so cute. Thank you so much Kandaswamy. Your comment really means a lot to me.

      Reply
  53. CP says

    July 2, 2016 at 11:12 am

    Hi,

    I tried your recipe today and it came out very very good. Thanks.

    CP

    Reply
  54. Suja says

    June 29, 2016 at 11:37 am

    Thanks for the Recipe, tried it today and tasted very good.

    Reply
    • Suguna Vinodh says

      June 29, 2016 at 11:41 am

      Thank you Suja!

      Reply
  55. haripriya says

    June 3, 2016 at 5:22 pm

    Hi dear your recipe was very tasty i tried fish pulusu for first time by seeing your recipe and it turned out very yummy thank u so much………

    Reply
    • Suguna Vinodh says

      June 4, 2016 at 10:44 am

      Thank You Haripriya

      Reply
  56. Raji says

    April 30, 2016 at 6:48 am

    This is an excellent recipe.I make this every week and I can’t believe I can make very good fish curry.Thank you so much Kannamma.

    Reply
    • Suguna Vinodh says

      April 30, 2016 at 10:32 am

      Thanks Raji. Really glad that you like it!

      Reply
  57. Shalaka says

    April 21, 2016 at 7:17 pm

    Which fish is it?

    Reply
    • Suguna Vinodh says

      April 21, 2016 at 7:32 pm

      Any fresh water fish with the bone will work!

      Reply
  58. anjaneyulu says

    April 10, 2016 at 7:26 pm

    very naic

    Reply
  59. Ramya says

    February 6, 2016 at 4:34 am

    Hi Suguna,

    I was searching or slow cooker recipes and landed on you site. And was i lucky or what!!! I am from Karnataka married to tamil guy who loves his mom’s cooking(Who doesnt right!!). I have tried so many of your recipes and my husband and daughter are all ga ga about them. Today I m planning to try chepala pulusu. Thanks a bunch for all you recipes. I like to learn new items and your site has enough for long!!
    Keep posting 🙂

    ★★★★★

    Reply
    • Suguna Vinodh says

      February 6, 2016 at 12:56 pm

      Thats so nice Ramya. Happy cooking!

      Reply
  60. hareesh jr says

    January 27, 2016 at 1:58 pm

    Nice Recipe .. 🙂

    ★★★★

    Reply
  61. Martin says

    October 26, 2015 at 12:36 pm

    Hello,
    This is not nellore chepala pulusu receipe, please not misguide people

    Reply
    • Suguna Vinodh says

      October 26, 2015 at 5:58 pm

      Hi Martin,
      Can you tell us why this recipe misguides people?
      This recipe comes from a chef with more than 30 years experience in south indian food. If this is not authentic, I donno what is.

      Reply
    • Priya says

      August 22, 2018 at 8:33 pm

      Please don’t post rude comments with no merit. There is a respectful way to voice your opinions; I suggest you learn to do that.

      Reply
  62. V says

    May 18, 2015 at 6:07 pm

    Very good recipe. came out well.

    ★★★★★

    Reply
    • Arshad says

      May 19, 2021 at 6:20 am

      having fish by your cooking style is wonderful experience. I get the yummy taste

      Thanks Suguna

      Reply
      • Suguna Vinodh says

        May 20, 2021 at 8:37 pm

        Thank you so much.

        Reply

Download our App today!!!

Android app
iOS app

HEY! NICE TO MEET YOU HERE!

I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

Categories

  • Air Fryer Recipes (18)
  • All Day Breakfast (31)
  • Appetizers / Tea Time snacks (104)
  • Asian Flavors (47)
  • Baking (53)
  • Barbecue (3)
  • Basics (13)
  • Biryani (28)
  • Bread / Buns / Quiche (19)
  • Brownies/Blondies (2)
  • Cakes / Pastries / Tart (18)
  • Chettinad Recipes (36)
  • Chicken Recipes (58)
  • Combo Meals (2)
  • Cookies / Biscuits (10)
  • Dal/lentil Recipes (80)
  • Dips, Salsa, and Sauces (6)
  • Dumpling / Kozhukattai / idiyappam Recipes (19)
  • Egg Dishes (32)
  • Equipment (1)
  • Fish / Seafood Recipes (48)
  • Gluten Free (15)
  • Healthy Meals (15)
  • Healthy zero oil snacks (2)
  • Home Improvement (1)
  • Home Remedy (5)
  • Hong Kong Life (3)
  • Idli-Dosa-Paniyaram varieties (52)
  • Indian Recipes (567)
  • Italian-Continental (19)
  • Juices / Mocktail (5)
  • Kitchen How to's (13)
  • Kongunadu Recipes (102)
  • Kurma Dishes (50)
  • Lunch Box Ideas (30)
  • Masala Powder/Chutney Powder/Pastes (18)
  • Middle Eastern Recipes (4)
  • Millet Recipes (18)
  • Misc (52)
  • Movie/Celebrity Inspired Recipes (4)
  • Muffins (5)
  • Mutton Recipes (29)
  • Non Veg Recipes (128)
  • North Indian Gravies (19)
  • OPOS / Easy Cooking / 10 minutes cooking (24)
  • Pachadi Recipes (1)
  • Parotta (3)
  • Pickles (4)
  • Poriyal – Stir-fry (63)
  • Rasam Varieties (17)
  • Recipes (741)
  • Research work (2)
  • Rice Dishes (48)
  • Roti / Chapati / Paratha (17)
  • Salad (3)
  • Sandwiches & Burgers (11)
  • Soups and Broth (23)
  • South Indian Chutney (66)
  • South Indian Kulambu / Sambar (59)
  • Sweets and Desserts (48)
  • Tea / Coffee (8)
  • Tips and Tricks (5)
  • Travel (3)
  • upma / kali (5)
  • Whole Grain Vegan Recipes (23)

Archives

(c) Copyright 2022 Kannamma Cooks | Privacy Policy | Hosting and Customization by Best Hosting And Design