Andhra Style Fish curry / Fish Pulusu / Andhra Chepala Pulusu

Andhra style fish curry is a spicy and tangy fish curry made with chopped onion, tomatoes, spices and tamarind. The gravy pairs well with rice and roti. 

Ingredients

Fish, cut into pieces – 1 kg


Tamarind, soaked in 1 cup of water – a lemon sized


Onion, finely chopped – 2 nos


Green chilli, slit – 2 nos


Tomato, finely chopped – 2 nos


Ginger garlic paste – 1 tbsp


Curry leaves – few


Mustard seeds – 1 tsp


Cumin seeds – 1/2 tsp


Fenugreek seeds – 1/4 tsp


Kashmiri chilli powder – 4 tbsp


Coriander powder – 3 tbsp


Pepper powder – 2 tsp


Cumin powder – 1 tbsp


Turmeric powder – 1/2 tsp


Salt to taste


Oil – 8 -10 tbsp


Coriander leaves, chopped


To Marinate

Ginger garlic paste – 1 tbsp


Turmeric powder – 1/2 tsp


Kashmiri Chili powder – 1 tsp


Salt 




                                                  Pictured: Fish pulusu and lauki dal


Method


Marinate fish with 1 tbsp of ginger garlic paste, 1/2 tsp of turmeric powder 1 tsp of chilli powder and salt. Set this aside for 30 minutes.


Heat a heavy bottom pan or earthen pot, splutter mustard seeds, cumin seeds, fenugreek seeds. Now add chopped onion, green chillies and ginger garlic paste. When onion turns translucent, add chopped tomatoes and salt. Saute well. When tomato turns mushy, add kashmiri chilli powder, coriander powder, fennel powder, pepper powder and turmeric powder. Saute well on a low flame. Now add tamarind juice, required water and boil for 5 minutes. Now add the marinated fish pieces and cook on high flame for 5 minutes. Then reduce the flame, close the lid, and cook for 15 – 20 minutes or until fish is cooked. Add salt if needed. Add chopped coriander leaves and serve hot with rice or chapati.






















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