The Best Ruhi/ Mrigel Fish Curry Recipe

This best fish curry recipe, inspired by the classic Andhra Chepala Pulusu, is tangy, spicy, and packed with flavor. Made with tamarind, aromatic roasted spices, and tender pieces of rohu or mrigel fish, it’s the perfect curry to enjoy with steamed white rice. Follow our easy step-by-step method to bring authentic South Indian flavors to your kitchen.

Aromatic fish curry garnished with fresh cilantro, served in a white dish, ready to be enjoyed on a wooden table.

Ingredients

For spice mix (to grind):

• 3 dry red chilies

• 2 large garlic cloves

• 1 tsp coriander seeds

• 1 tsp cumin seeds

• ½ tsp fenugreek seeds (methi)

For curry base:

• 3–4 tbsp oil

• ¼ cup onion paste (about 1 medium onion blended)

• ½ tsp ginger paste

• ½ tsp garlic paste

• ½ tsp turmeric powder

• 1 tsp red chili powder (adjust to taste)

• 3 tbsp tomato puree or 1 medium tomato, finely chopped

• 1 ½ tsp salt (or to taste)

• 1 tsp coriander powder

• 2 tbsp tamarind chutney or tamarind puree

• 1 ¼ cups water

For fish:

• 500–600 g Rui (Rohu) or Mrigel fish, cut into steaks

• 2 tbsp chopped fresh coriander

(Tip: To remove fishy smell, clean pieces with a mix of vinegar and flour, then rinse well. This is a tried-and-true home trick.)

Method

1. Make the spice mix:Heat a pan on low. Add dry red chilies, garlic, coriander seeds, cumin seeds, and fenugreek seeds. Roast 2–3 minutes until fragrant. Remove, let cool, then grind into a fine powder. Set aside.

2. Cook the base:In a pan, heat oil. Add onion paste and cook 2–3 minutes until the raw smell disappears.Stir in ginger and garlic paste, cook 30 seconds.Add turmeric and chili powder with a splash of water so the spices don’t burn. Cook on medium until oil separates.

3. Add tomatoes and tamarind:Mix in tomato puree, salt, and coriander powder. Cook until oil separates again.Stir in tamarind puree and mix well.

4. Simmer the curry:Pour in 1 ¼ cups water. Bring to a simmer on high heat.

5. Cook the fish:Gently place fish pieces into the curry. Spoon some curry over the fish, cover, and cook 6–7 minutes on medium heat.Carefully flip with a flat spatula, cover again, and cook until fish is just done.

6. Finish with spice mix:Sprinkle the roasted spice mix and chopped coriander over the curry. Gently spoon curry over the fish again.Cook on low for another 3 minutes, or until you see oil rise to the surface.

Serving

Serve hot with plain white rice. The tangy, spicy curry paired with soft fish and fluffy rice is as comforting as it gets.