Chepala Pulusu (Andhra Tamarind Fish Curry)
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Ingredients
- 600 g pollock fillets
- 2 tbsp tamarind paste
- 1 onion, finely sliced
- 2 tomatoes
- 1.5 tsp chilli powder
- 1 tsp ground turmeric
- 1 tsp fenugreek seeds
- 10 curry leaves
- 2 tbsp coconut oil
- 1 tsp jaggery
Nutrition (per serving)
- Calories
- 251 kcal
- Protein
- 30.5 g
- Carbohydrate
- 10 g
- of which sugars
- 7.4 g
- Fat
- 8.6 g
- of which saturates
- 5.9 g
- Fibre
- 2.1 g
- Salt
- 0.35 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the coconut oil in a wide, shallow pan, add the fenugreek seeds and sliced onion, and fry for 7 minutes until softened.
- 2
Add the curry leaves, chilli powder and ground turmeric, and cook for 1 minute.
- 3
Add the chopped tomatoes and cook for 5 minutes until they break down.
- 4
Stir in the tamarind paste, jaggery and 300ml water, and simmer for 10 minutes until the sauce thickens slightly.
- 5
Cut the pollock fillets into chunks, add to the pan and simmer gently for 6-8 minutes until the fish is just cooked through and opaque.
- 6
Serve hot with rice.
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