This Andhra style Fish Pulusu is stewed fish with tamarind and spices. It is tangy, saucy, spicy and slightly hot. Serve it over rice or with chapati.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Total time: 40 minutes
  • Yield: 4
  • Category: Side
  • Cuisine: Andhra

Ingredients

  • 1 kg firm fish (cut to thick pieces (check the pics for the size))
  • ½ teaspoon red chili powder
  • ¼ teaspoon turmeric
  • ⅓ teaspoon salt ((½ teaspoon more to add later))
  • 1 tablespoon Lemon juice
  • 1 sprig curry leaves
  • 1 cup onions (finely chopped)
  • 2 to 3 green chilies (slit)
  • 1 tablespoon ginger garlic paste
  • 8 stalks coriander leaves (with tender stems)
  • 4 to 5 tablespoons oil
  • ½ to 1 teaspoon red chili powder ((use as needed, it can be very hot))
  • 2 teaspoons garam masala ((adjust to taste))
  • 2 to 3 tablespoons Tamarind (or as needed (soaked in ¾ cup hot water))
  • 10 cashew nuts (or 2 tbsps poppy seeds or ½ cup raw coconut or coconut milk)
  • 1 Bay leaf
  • 4 cloves
  • 1 inch cinnamon
  • ½ teaspoon cumin seeds
  • 1 green cardamom

Method

Preparation

  1. Marinate the cleaned fish pieces with lemon juice, salt, turmeric and red chili powder. Set aside up to 15 mins while you prep up the rest.
  2. Soak tamarind in hot water until soft. Later squeeze with your fingers and strain to extract thick clean juice. Grind cashews with ¼ cup water to a smooth puree. If you want to use poppy seeds or coconut read notes section below.

How to make Fish Pulusu

  1. Heat a heavy bottomed wide pan with oil, add whole spices. When they begin to sizzle add curry leaves, green chilies and onions.
  2. Saute until the onions turn golden. Add ginger garlic paste, sauté for a min.
  3. Place the fish pieces and fry on a medium high for 3 mins. Turn carefully to the other side and fry for another 3 mins. Remember not to stir till the end else they can break.
  4. Sprinkle garam masala, salt and more chili powder, Pour tamarind juice all over the pieces. Cover and simmer for 2 to 3 mins.
  5. Pour water just enough to partially cover the pieces. Do not add a lot. Bring to a boil, cover and simmer for just 4 to 5 mins on a medium flame, until the fish is cooked through.
  6. Add the cashew/coconut and tilt the pan slightly to one side and get over the pulusu on to the pieces. Swirl gently & let cook until it begins to bubble. Taste test and add more tamarind or salt if you want. Add the coriander with the stalks as is and cover. Turn off and discard the coriander leaves before serving.
  7. Serve Andhra fish pulusu with rice or roti.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.