Fish Pulusu
Fish Pulusu is a tangy South Indian fish curry made by simmering fish in a spicy tamarind sauce with aromatic spices.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Fish (cleaned and cut into pieces) | 800 | Grams |
| Tamarind (soaked in warm water and pulp extracted) | 100 | Grams |
| Onion (finely chopped) | 2 | Count |
| Tomato (finely chopped) | 2 | Count |
| Green Chili (slit lengthwise) | 3 | Count |
| Ginger Garlic Paste (freshly made) | 2 | Tbsp |
| Turmeric Powder | 1 | Tsp |
| Red Chili Powder | 2 | Tsp |
| Coriander Powder | 2 | Tsp |
| Cumin Seeds | 1 | Tsp |
| Mustard Seeds | 1 | Tsp |
| Fenugreek Seeds | 0.5 | Tsp |
| Curry Leaves (fresh) | 1 | Bunch |
| Oil (preferably sesame oil) | 3 | Tbsp |
| Salt (or to taste) | 1 | Tsp |
| Water | 500 | Ml |
Instructions
- Heat oil in a large pan over medium heat. Add mustard seeds, cumin seeds, and fenugreek seeds. Allow them to splutter.
- Add chopped onions and sauté until they turn golden brown.
- Add ginger garlic paste and green chilies. Sauté for 2 minutes until the raw smell disappears.
- Add chopped tomatoes and cook until they become soft and mushy.
- Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for another 2 minutes.
- Pour in the tamarind pulp and water. Bring the mixture to a boil.
- Add the fish pieces gently into the boiling mixture. Reduce the heat to low and simmer for 15-20 minutes until the fish is cooked through.
- Add curry leaves and simmer for an additional 5 minutes. Adjust salt if necessary.
- Turn off the heat and let the Fish Pulusu rest for a few minutes before serving.
Prep
- Soak tamarind in warm water for 30 minutes and extract the pulp.
Kitchen equipment
Large PanSpice Grinder