How to Make Andhra Fish Curry with Lemon Rice (Spicy & Tangy South Indian Recipe)

If you love bold, spicy, and tangy flavours, then you’re going to fall in love with Andhra Fish Curry. This fiery, soul-satisfying curry made with rohu fish is a staple in many coastal households of Andhra Pradesh. Known for its punchy use of spices and the sour twist from tamarind and lemon, this curry is a treat when paired with hot lemon rice. TGCA culinary experts often recommend this pairing in their advanced South Indian cuisine classes for the perfect lunch experience.

This guide is ideal for anyone looking for an authentic Andhra fish curry recipe, whether you're a beginner or a seasoned home cook. Let’s dive right into this South Indian fish curry that sets taste buds tingling with every bite.

To balance tang and spice like a pro, explore weekend baking classes in Delhi that also include Indian curry workshops.

What is Andhra Fish Curry?

Andhra Fish Curry or Chepala Pulusu is a traditional fish curry from Andhra Pradesh. Made with freshwater fish like rohu or katla, it features a spicy tamarind-based gravy with onions, tomatoes, and lots of South Indian spices. What makes it special is the balance of spice, sourness, and depth, often achieved using curry leaves, mustard seeds, and garlic. TGCA’s chefs always highlight the importance of freshly ground spices for the true flavour of fish curry Andhra style.

This dish is usually served with plain rice or lemon rice, making it a full and flavour-packed meal.

Why This Andhra Fish Curry Recipe Works

Uses everyday Indian ingredients
Quick to prepare, especially for weeknight dinners
Loaded with spices and tangy flavours
Can be paired with plain rice, lemon rice, or dosa
Authentic recipe followed in Andhra homes

This is an easy South Indian fish curry recipe that even beginners can try without fuss.

Ingredients for Andhra Fish Curry

Here’s the complete list of ingredients needed for this Andhra fish curry recipe. Most of them are pantry staples in Indian households.

Ingredient	Quantity
Rohu Fish	500 gm
Onion	1 large
Tomato	2 large
Bay Leaf	2–3 nos
Cinnamon Stick	1–2 nos
Whole Red Chillies	4–5 nos
Ginger Paste	1 tsp
Garlic Paste	1 tsp
Tamarind Paste	1 tbsp
Curry Leaves	Few sprigs
Mustard Seeds	1 tsp
Cumin Powder	1 tsp
Coriander Powder	1 tsp
Red Chilli Powder	1 tsp
Garam Masala	1 tsp
Turmeric Powder	2 tsp
Lemon Juice	5 ml
Salt	As per taste
Refined Oil	50 ml

You can substitute rohu with katla fish, seer fish, or tilapia based on availability.

Step-by-Step Andhra Fish Curry Recipe

1. Marinate the Fish

Clean the fish pieces thoroughly.
Rub with salt, turmeric powder, red chilli powder, lemon juice, and a little oil.
Set aside in the refrigerator for 30 minutes.

Why? This step infuses the fish with flavour and reduces the fishy smell.

2. Shallow Fry the Fish

Heat oil in a pan.
Shallow fry the fish till golden brown on both sides (about 70% cooked).
Take out and set aside.

Tip: Do not over-fry. The fish will cook further in the curry later.

3. Temper the Oil

In the same oil, add a little more if needed.
Drop in mustard seeds, bay leaves, whole red chillies, and cinnamon sticks.
Let them crackle and release aroma.

This tempering or tadka builds the flavour base for the curry.

4. Prepare the Masala Base

Add chopped onions and sauté till golden.
Add diced tomatoes and cook till they soften and the oil separates.
Add tamarind paste and let it cook for 3–5 minutes.

This mixture is key to the curry’s spicy-tangy base.

5. Grind the Cooked Ingredients

Once the onion-tomato mix cools, grind it to a smooth paste (optional but adds thickness).

You can skip grinding if you prefer a more rustic curry.

6. Cook the Curry Base

Add the masala paste back to the pan.
Add curry leaves and sauté for 5 minutes.
Add the garlic and ginger paste and stir.

Curry leaves are essential to bring out South Indian flavours.

7. Spice it Up

Add cumin powder, coriander powder, red chilli powder, turmeric powder, and garam masala.
Sauté for 2 minutes till the masala is well roasted.
Add a little water to prevent sticking.

8. Add Water and Simmer

Pour in 2–3 cups of warm water.
Add salt to taste.
Let the curry boil and simmer for 10 minutes to allow flavours to blend.

9. Add Fried Fish

Gently place the fried fish pieces into the simmering curry.
Cover and cook for 10–12 minutes on a low flame.

Let it soak up all the spicy and tangy flavours.

10. Finish with Lemon Juice

Once done, turn off the flame.
Squeeze in a little fresh lemon juice.
Cover and let the curry rest for 5 minutes before serving.

11. Serve with Lemon Rice

Pair your Andhra fish curry with:

Hot lemon rice
Steamed rice
Rasam and appalam
Buttermilk or curd

The tanginess of lemon rice complements the spicy fish curry beautifully. TGCA recommends this combo in their regional thali workshops for a true Andhra dining experience.

Tips to Make the Best Andhra Fish Curry

Always use fresh fish for the best flavour
Tamarind paste and lemon juice must be balanced
Fry the fish lightly; don’t overcook
Curry tastes better after resting for an hour
Use earthen pots for traditional taste (optional)

Variations You Can Try

Andhra chepala pulusu: Add drumsticks or raw mango for extra tang
Coconut fish curry: Add coconut paste to make it creamy
Dry fish curry: Use dried fish and more onions
Fish pulusu with lemon twist: Skip tamarind and use only lemon for a fresh flavour

Health Benefits of Andhra Fish Curry

Rich in omega-3 fatty acids
Low in cholesterol if cooked with minimal oil
Tamarind and lemon aid in digestion
Protein-packed meal for lunch or dinner
South Indian spices boost metabolism

For authentic South Indian dishes like this, get trained at the culinary academy of India for professional-level skills.

Final Thoughts

There’s nothing quite like a bowl of Andhra fish curry served with steaming lemon rice on a cosy afternoon. The combination of fiery spices, tangy tamarind, and the richness of the fish makes it an unforgettable meal. This blog gave you a complete South Indian fish curry recipe, inspired directly from traditional Andhra kitchens. And if you want to learn such regional recipes from scratch, TGCA’s culinary programs are a great starting point for home cooks and foodies alike.

FAQs

Can I skip tamarind in this curry?
You can skip tamarind, but it’s what gives Andhra fish curry its signature tang. Substitute with lemon juice if needed, though the flavour may change slightly. Tamarind balances the spices beautifully and adds depth to this traditional coastal recipe.

Which fish is best for this recipe?
Use Rohu, Katla, Tilapia, or Seer fish for the best results. These fish hold up well in gravies and absorb the spicy Andhra masala beautifully. Choose fresh, firm fish for a better bite and authentic South Indian fish curry taste.

Is this curry too spicy for kids?
Andhra fish curry is naturally spicy, but you can reduce the red chilli and pepper to make it more kid-friendly. The dish remains flavourful even with low spice, making it suitable for family meals or school tiffins with plain rice.

Can I make it with frozen fish?
Yes, you can use frozen fish for this recipe. Just thaw completely and pat it dry before marinating or cooking. This ensures the masala sticks better and prevents excess moisture from thinning the Andhra-style fish curry gravy during cooking.

Can I use mustard oil instead of refined oil?
You can use mustard oil for a bolder taste, though refined or sesame oil is more traditional in Andhra cuisine. Mustard oil gives a pungent aroma and earthy depth, adding a unique flavour twist to this classic fish curry recipe.

What’s the difference between this and Kerala fish curry?
Kerala fish curry uses coconut, curry leaves, and sometimes coconut milk. In contrast, Andhra fish curry is tamarind-based, spicier, and coconut-free. The flavour profile is bolder, tangier, and more fiery, especially with the use of red chilli powder and garlic.

How long can this fish curry last in the fridge?
Andhra fish curry lasts for up to 2 days when stored in an airtight container in the fridge. The flavours intensify overnight. Reheat gently on low flame to avoid overcooking the fish and preserve the curry’s bold aroma and taste.

Can I use canned tamarind?
Yes, canned or concentrated tamarind paste can be used. Start with a small amount, taste, and adjust. It’s stronger than fresh pulp, so moderation is key. It still brings that necessary tanginess to this authentic South Indian fish curry dish.

What to serve with fish curry apart from rice?
Though traditionally served with steamed rice or lemon rice, this curry also pairs well with dosa, idiyappam, chapati, or even soft appams. The tangy-spicy gravy complements various South Indian staples, making it a versatile dish for any meal.

Is Andhra fish curry gluten-free?
Yes, this dish is naturally gluten-free. It contains no wheat-based ingredients, just fish, spices, oil, and tamarind. Ensure no cross-contamination with processed items, and it becomes a healthy, spicy, and hearty option for those following a gluten-free Indian diet.