• Nupur Bhattacharya

Gongura Fish Curry/Gongura Fish Masala/Gongura Chepala Pulusu/Sorrel Fish Curry/Andhra Fish Curry

This fish curry has an explosion of flavors! The tanginess of Gongura leaves and the addition of lots of chilli powder makes this a “wake-me-up” fish curry! Hope you enjoy it!


Yield: 3 servings

Fish- 6 pieces (I used Bhetki or Barramundi or Asian Sea Bass)

Gongura leaves- 200g (if you like it less tart use 125g)

Onions- 2 medium sized (finely chopped)

Crushed Garlic- 1 tbsp.

Crushed Ginger- 1 tsp.

Coriander leaves (chopped)-1 tbsp.

Curry leaves- 10-12

Turmeric powder-1/4 tsp. (and some for coating the fish)

Kashmiri red chilli powder-1 tbsp.

Normal red chilli powder-1 tsp.

Salt (to taste)

Sesame oil or normal oil

For dry masala (Grind to super-fine powder)

Coriander seeds-1 tbsp.

Methi seeds or fenugreek seeds- 20

Black peppercorns- 1/4 tsp.

Cinnamon sticks- 2, 1 inch sticks

Green cardamoms- 5

Star Anise-1


  • Add four tablespoons of sesame oil to a pan. If you don't have to use sesame oil you can also use normal oil if you wish. You don't exactly need four tablespoons, you just need enough oil to coat the surface of your pan

  • Set the pan on medium high heat and place the fish pieces in. We want to slightly fry the fish so it holds its shape in the gravy. One minute per side on medium high heat is more than enough.

  • Lower the heat of the pan and add another tablespoon of oil if needed

  • Add in cumin seeds, mustard seeds, dried red chilies, curry leaves and turmeric powder. Give this a quick stir

  • Add in the onions, crushed garlic and ginger, sprinkle some salt so the onions cook faster. Stir fry this till the onions turn slightly brown this should take around 5 minutes or so

  • Time to put the gongura leaves in. Place the lid on till the leaves wilt. It should just take a minute or so

  • The leaves change color to brown. Keep stirring this for another five minutes till all the leaves uniformly turn brown. As you keep stirring you'll start to feel that the leaves feel quite moist and if you stir even further they start to feel a lot stickier and slimy. At this point you can add in the dry masala mix,

  • Combine everything well and keep stirring till the leaves glide easily on the surface of the pan and it feels oily. It should take just a minute or so of stirring

  • We are ready to add in water. We are going to add in a little water at a time so it's easy to mix in the leaves and the water the amount of water to add would depend on the kind of consistency of gravy you would like. I added a total of two and a half cups cups of water

  • Add in the kashmiri red chilli powder and the normal red chili powder and give everything a good mix

  • Lower the heat and place the lid on. Let the gravy simmer for 5 minutes.

  • Let's give this a taste check for salt. Add salt as needed

  • Add in the fish pieces

  • Fish cooks really quick all we need to do is submerge it well in the gravy, place the lid on and cook for just two minutes

  • Garnish with some coriander leaves and all done!

  • This tastes the best with steaming hot white rice!

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