Fish pulusu is a common and famous Andhra cuisine. Visit any authentic Andhra restaurant and you've got to find this in their menu.. Once in one of our visits to "Abhiruchi" which is famous for their authentic "Andhra Meals" we ordered Fish Pulusu. I wanted to learn the dish and on very special request, the chef came out and told me how to make it..
Here's the recipe...i'm sure you'd love it..
Ingredients:
500 gms fish, (any fish without bones) cut into medium size pieces.
3 medium sized onions, chopped.
3 tomatoes, chopped
3 green chillies, slit
2 spoons tamarind pulp or juice of 1 lime sized tamarind
2 spoons grated coconut (optional)
1-1/2 teaspoon red chilly powder
¾ teaspoon turmeric powder
3 whole green cardamoms
1 teaspoon cumin seeds
Salt to taste
2 tablespoon cooking oil
6-7 curry leaves
Fresh coriander leaves for garnishing
2 teaspoon turmeric powder to wash the fish (optional).
Method:
1.) Wash the fish pieces in running water. To get away with the smell of fish, rub 2 tsp of turmeric on the fish and set aside for 10 mins. Wash is running water.
2.) Take a wide pan, add the oil. When hot, add cumin seeds, green cardamoms, curry leaves, green chillies, and stir for a minute.
3.) Add the onions and saute until it starts turning golden brown. Add the chopped tomatoes and saute until the tomatoes are cooked. Add the fresh coconut and tamarind pulp or juice and keep stirring for 2 minutes.
4.) Add red chilly powder, turmeric powder and salt. When oil starts leaving the pan add 1 cup water to the pan and the fish pieces. If you want a some more gravy, you could add some more water. Adjust the salt.
5.) Cook until the fish is cooked. Garnish with coriander leaves and serve hot with steaming hot rice.
Note: I've used medium spice in this recipe, however, the authentic style is to have it spicy. It really depends on your spice intake!!!
Sneek Peek:
Here's the recipe...i'm sure you'd love it..
Ingredients:
500 gms fish, (any fish without bones) cut into medium size pieces.
3 medium sized onions, chopped.
3 tomatoes, chopped
3 green chillies, slit
2 spoons tamarind pulp or juice of 1 lime sized tamarind
2 spoons grated coconut (optional)
1-1/2 teaspoon red chilly powder
¾ teaspoon turmeric powder
3 whole green cardamoms
1 teaspoon cumin seeds
Salt to taste
2 tablespoon cooking oil
6-7 curry leaves
Fresh coriander leaves for garnishing
2 teaspoon turmeric powder to wash the fish (optional).
Method:
1.) Wash the fish pieces in running water. To get away with the smell of fish, rub 2 tsp of turmeric on the fish and set aside for 10 mins. Wash is running water.
2.) Take a wide pan, add the oil. When hot, add cumin seeds, green cardamoms, curry leaves, green chillies, and stir for a minute.
3.) Add the onions and saute until it starts turning golden brown. Add the chopped tomatoes and saute until the tomatoes are cooked. Add the fresh coconut and tamarind pulp or juice and keep stirring for 2 minutes.
4.) Add red chilly powder, turmeric powder and salt. When oil starts leaving the pan add 1 cup water to the pan and the fish pieces. If you want a some more gravy, you could add some more water. Adjust the salt.
5.) Cook until the fish is cooked. Garnish with coriander leaves and serve hot with steaming hot rice.
Note: I've used medium spice in this recipe, however, the authentic style is to have it spicy. It really depends on your spice intake!!!
Sneek Peek:
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