Chepalu (cat fish) 2 pounds
Chintapandu pulusu (tamarind pulp) 2 cups
Ullipaya (onion) small half
Aavalu (mustard seeds) 1 small tbsp
Jilakarra (cumin) 1 small tbsp
Karivepaku (curry leaves) (optional) 1
Menthi pindi (Fenugreek powder) 1/4 tbsp
Tomato 1
Oil 3 or 4 tbsp
Pasupu (turmeric) 1/4 spoon
Daniala podi (Coriander powder) 1 tbsp
Mirapapodi (red chili powder) 2 or 3 tbsps
Salt 1 tbsp

Nellore Chepala Pulusu

1. Use any utensil but should be wide enough to fit all of your fish in that as one layer. Preheat it for one minute and add oil, mustard and cumin seeds.
2. After that add curry leaves and onion (cut in long big pieces), after 3 or 4 minutes add tomato.
3. Keep warm and add tamarind pulp and a 1 1/2 cup water, turmeric, red chili power. Cook for 20 to 25 minutes in medium heat.
4. After you see the soup thickening add salt (you can add it any time), coriander powder, fenugreek powder, and fish (big pieces) one at a time (not over lapping) and cook for 10 to 15 minutes, till they are soft.
5. Note: This recipe is good for rice or idli. Serve it after two or three hours or it will be good next day too. If you want to add unripened mango you can but add it when you add fish and use less tamarind pulp.
   Serves: 4
   Preparation time: 30-45 min