This fish pulusu is the followed at my mum’s home for years. We haven’t looked back for any other recipe since the results are good. The recipe needs a basic garam masala that is not very strong to keep the flavors of fish dominant. A paste made of poppy seeds / khus khus or coconut is used to make this simple gravy taste delicious. This Andhra pulusu tastes the best when consumed after 2 to 3 hours of cooking.
Preparation for fish pulusu
- Marinate the fish with red chili powder, turmeric, salt and lemon juice. Set aside for 30 minutes. Soak tamarind in little hot water. When softened, extract the juice and filter it. Set this aside. Fry whole spices in hot oil until aromatic. Add curry leaves, onions and chilies. Fry until onions golden.
- While the onions fry, make a fine paste of roasted poppy seeds or coconut with little water. Set aside.
Making fish pulusu
- Add ginger garlic paste to the onions and fry until the raw smell goes off. Place the fish pieces and fry for 3 minutes on each side.
- Pour the tamarind juice over the fish and cook for 3 to 4 minutes.
- Add garam masala, salt and then add little water. Simmer for 4 to 5 minutes. Add poppy seeds paste to the boiling water. Stir gently and cook till the pulusu begins to bubble up. Add coriander leaves and cover. Switch off the stove. Serve andhra style fish pulusu with rice. For more Fish recipesFish curryEasy fish fryFish vepuduDum style fish biryani Related Recipes
Recipe card
