This fish pulusu recipe is contributed by a kind and enthusiastic visitor of this site.
I tried it once and it turned out very nice. The fish I used for this recipe was seer fish. I think you can use any fish of your choice. So here we go....
Fish pulusu or Fish in tamarind juice
* Fish 2 lbs
* Onion 3 medium
* Green chili 4
* Coriander leaves for garnish
* Curry leaves 8 to 10 leaves
* Dried Red chili 1
* Fenugreek seeds 3 Tbsp
* Salt to taste
* Turmeric 1/2 Tbsp
* Chili powder 1 Tbsp (or to taste)
* Tamarind (golf ball size)
* Cumin seeds 5 Tbsp
* Coriander seeds 1/4 cup
* Ginger garlic paste 2 Tbsp
* Oil 4 Tbsp
Clean fish well.
Soak the tamarind in little water.
Take a pan heat it and dry roast 2 Tbsp (out of the 3) fenugreek seeds. Switch off the stove then add coriander seeds and cumin seeds. Let it cool and make it into fine powder.
Take a bowl for marinating fish and add ginger garlic paste, salt, red chili powder and turmeric. Mix well, then add fish and mix well again and keep aside. Chop onion and slit green chili. Take a wide mouth pan. Heat the oil in it. When the oil is heated add dry red chili, 1 tbsp fenugreek seeds, 1/2 tbsp jeera and then add chopped onion and green chili. Saute them and add salt. Fry till little brown in color. Add turmeric and little bit ginger garlic paste, chopped curry leaves.
Fry well and then add marinated fish pieces. Add the fish pieces in a single layer. Keep the flame medium low and cover with a lid. Squeeze out all the pulp and juice from the soaked tamarind and add more water to it.
Add this tamarind juice till the fish dips in tamarind juice. Add the red chili powder and the powder which we blended. Keep the flame in medium. When the oil starts floating on the gravy switch off the stove and add chopped coriander.
It tastes good when you eat it after 4 to 6 hours.
Enjoy with rice.
Recipe contributed by Pavani Gudivaka from United States.
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