Chepala Pulusu Grilled Fusion

Chepala pulusu is the iconic tangy fish gravy of Andhra Pradesh, traditionally simmered with tamarind, onions, and green chillies. This modern-fusion version takes those same core flavours — tamarind, fenugreek, and mustard — and uses them as a marinade and basting sauce for whole fish cooked directly over charcoal, drawing on both the coastal Andhra tradition and contemporary grill culture.

Serves: 4

Ingredients

• 2 whole pomfret or snapper, about 600g (1⅓ lb) each, cleaned and scored
• 3 tbsp (45ml) neutral oil

For the pulusu marinade:

• 3 tbsp (45g) thick tamarind paste
• 2 tbsp (30ml) sesame oil
• 6 cloves garlic, crushed
• 1 tsp (3g) turmeric
• 2 tsp (6g) Andhra red chilli powder (or cayenne)
• 1 tsp (3g) mustard seeds, lightly crushed
• ½ tsp fenugreek powder
• 1 sprig curry leaves, finely chopped
• 1 tsp fine sea salt

To serve:

• Sliced onions, green chillies, fresh coriander, steamed rice

Instructions

1. Whisk all marinade ingredients together until smooth.
2. Make deep diagonal scores across both sides of each fish every 3cm (1 inch). Rub the marinade generously into the scores, cavity, and over the skin. Marinate for at least 1 hour (ideally 3 hours refrigerated).
3. If using charcoal: preheat the grill to high and oil the grate. If using oven: preheat to 220°C (430°F) with a grill/broil setting.
4. Brush the fish lightly with neutral oil. Grill for 6-8 minutes per side, basting with any remaining marinade once after flipping, until the skin is charred and the flesh pulls away from the bone cleanly.
5. Rest for 3 minutes before serving.
6. Plate on a large banana leaf or platter with steamed rice, sliced raw onion, green chillies, and fresh coriander.

Cook's Notes: The deep scoring is essential — it allows the marinade to penetrate and the fish to cook evenly. Fenugreek powder is key to the Andhra character; do not substitute. Leftover marinade brushed on at the table adds freshness.