Dec 18, 2020

Mamidikaya Chepala Pulusu ~ Fish Stew with Raw Mango (Nellore Style)

There are several variations in making the best Fish Stew solely in Andhra State. Today I have tried my hand at Fish Stew in Nellore Style. As Nellore is coastal area and nearing sea, it is popular for sea food for fish and prawn  and also it is known for few Raw Mango varieties. Usually Fish Stew aka (Chepala Pulusu చేపల పులుసు in telugu) is known for it's spicy and flavorful taste, best served with white rice. I have studied my Inter College in Nellore, and in those days explored several different flavors in their cooking as they use a lot of spices to spice up the non veg curries. Today when I am making this curry, lot of goose bumps remembering the Nellore regional style flavors. 

In this style curry, Fish is cooked in sour and spicy stew on slow flame allowing the fish to absorb all the spicy flavors. There are several variations to bring that sour state, today in this curry Raw Mango is used to add some more sourness. First time i have tried raw mango in cooking, the outcome is mind blowing, as there are certain spices paired in this curry, resulting this stew to be super flavorful and delicious. I can't really express in words, as I am typing this recipe, thinking about the flavors, my mouth waters. Here is the recipe, Njoy!


Fish Pieces - 8 - 10 medium (I have used Tilapia Filet, but fish with bone in is preferred)

For marination:

Red Chili Powder - 1 Tbsp

Turmeric Powder - 1 tsp

Salt - 1 tsp

For Masala:

Coriander Seeds - 1 Tbsp

Fenugreek Seeds - 1 tsp

For Tempering:

Cumin Seeds - 1 tsp

Mustard Seeds - 1 tsp

Oil - 1 Tbsp

Curry Leaves - 8 to 10

For Stew:

Onion - 1 medium

Green Chili - 2 to 3

Tomato - 1 medium

Raw Mango - 1 small

Tamarind - 2 Tbsp or lemon size ball

Cilantro - 1 Tbsp for Garnish

Salt - 1 tsp

Red Chili Powder -  1 Tbsp

Turmeric Powder - 1 tsp

Preparatory Steps:

  1. First wash fish pieces and pat them with paper towel to remove moisture.
  2. Mix the spices under Marination section (salt red chili powder and turmeric powder) in a wide plate and apply this to coat all the fish pieces evenly and set aside to allow it to marinate for 15 min.
  3. Add tamarind to 1 cup warm water, after some time squeeze and extract tamarind juice out of it and keep it aside
  4. Make Masala: Dry roast Coriander Seeds and Fenugreek seeds for 1 to 2 min in pan. And grind them to fine powder in mortar using pestle. 
  5. Chop vegetables. Cut green chili length wise, chop onion into small pieces, chop tomato into small cubes. Leave the skin on mango. Cut Mango into half and de-seed, chop mango into medium size cubes or length wise. 


  1. First heat wide bottom vessel on stove and add Oil to it. Once the oil is hot, add cumin seeds and mustard seeds. As mustard starts spluttering, add curry leaves.
  2. Add chopped green chili and onions to tempering. As they sautéed, add tomato cubes and simmer for 3 min, allowing the veggies to come together. Now add mango cubes to pan and close lid and cook for 2 min. 
  3. Then add salt, red chili powder, turmeric powder and coriander&fenugreek masala powder and mix everything well. Close lid and keep the heat to medium and simmer for 5 min.
  4. Now add tamarind juice to pan and allow to boil for 4 to 5 min. Taste and adjust any salt here. 
  5.  Add marinated fish pieces to stew, spread them evenly keeping them separate from each other. Close lid and keep heat to low, simmer for 15 min. 
  6. Now open the lid and test if fish cooked properly, taste and adjust any salt. Do not mix the fish pieces, those will be flaky after cooked, if you mix they can fell apart easily. 
  7. Top with chopped cilantro and switch off the stove. Leave it in that pan/vessel for some time. 
  8. You can serve immediately with warm white rice. But to get the best and maximum flavors, serve after 4 to 5 hours, as it allows fish to marinate more in stew allowing flavors to sink in. 

  • This curry tastes even better when you use Fish in Bone pieces. Today I just used Tilapia Fish Filets but will try with real fish next time. 
  • Do not over do mango, just add right amount. Make sure the raw mango is in sour taste not in sweet taste. 
  • Make all the preparatory steps done ahead and keep things ready, before you start cooking. As this curry won't take long to make, but it is critical to add masalas at right time. so stay close and good with great attention. 

Other Fish Recipes:

As you know  I am not a great sea food fan, but fell for the flavors in this stew, I will be experimenting with vegetable dishes with the same flavor combination soon. Stay tuned for more regional recipes! 

Until we meet here agin, Take Care,

Keep Smiling and Spread the Joy.


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