Andhra Fish Pulusu

INGREDIENTS

• 500g fresh fish (preferably any firm fish like Tilapia or Seer fish)
• 1 tbsp tamarind pulp (soaked in water for 10 minutes and strained)
• 2 tbsp red chili powder
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tbsp ginger-garlic paste
• 1 medium onion, finely chopped
• 2 tomatoes, finely chopped
• 2-3 green chilies, slit
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tbsp fenugreek seeds (methi seeds)
• 2-3 dried red chilies
• 1-2 tbsp jaggery or sugar (optional, for balance)
• Salt to taste
• Fresh coriander leaves for garnish
• 2 tbsp oil (preferably sesame oil for authenticity)

Recipe

Step 1: Marinate the Fish

- Clean and cut the fish into pieces. Marinate with a pinch of turmeric powder and salt for about 15 minutes.

Step 2: Tempering (Tadka)

- Heat oil in a pan. Add mustard seeds, cumin seeds, and fenugreek seeds. Let them splutter.

- Add dried red chilies and green chilies, sautéing them for a few seconds.

Step 3: Add Onions and Tomatoes

- Add chopped onions to the tempering and sauté until they turn golden brown.

- Add ginger-garlic paste and sauté until the raw smell disappears.

- Add chopped tomatoes and cook until they become soft and mushy.

Step 4: Add the Spices

- Add red chili powder, coriander powder, and turmeric powder. Stir well and cook for a minute.

Step 5: Prepare the Pulusu Gravy

- Add the tamarind pulp, a pinch of salt, and jaggery or sugar (if using) to the pan.

- Add about 2 cups of water to create a thick, flavorful gravy. Bring it to a simmer and let it cook for about 5 minutes to blend the flavors.

Step 6: Add the Fish

- Gently add the marinated fish pieces into the simmering gravy.

- Let the fish cook in the tamarind gravy for about 10-15 minutes until it’s cooked through and the gravy thickens slightly.

Step 7: Garnish and Serve

- Garnish with fresh coriander leaves.

- Serve the Andhra Fish Pulusu hot with steamed rice or even with roti.

Bonus Tip:

- If you like the Pulusu to be spicier, feel free to increase the amount of red chili powder and green chilies.