Pulusu or fish in tamarind gravy is an Indian dish. It is originally an Andhra dish that can be prepared with a wide variety of fishes including salmon. Pulusu is spicy and embodies the best traits of Indian culture.
- Salmon fish 1 kilogram
- Onions 3 medium sized
- Peanut oil half cup
- Tomato 2 medium sized pieces
- Green chillies 5 pieces
- Ginger garlic paste 3 tablespoons
- Cardamom 2 pieces
- Cloves 4 in number
- Tamarind concentrate 3-4 tablespoons
- Coriander powder 3 tablespoons
- Turmeric powder half tablespoon
- Red chili powder 2 tablespoons
- Fistful of coriander leaves
- Salt half teaspoon to taste
- Cut the salmon fish into medium size pieces
- Chop the onions into small pieces
- Chop lengthwise the green chillies
Method of preparation
- Mash the tomatoes. Powder and crush the cardamom and cloves
- Wash the salmon pieces with salt water and lemon. Keep aside.
- Mix 1 ½ tablespoons ginger garlic paste with 1 tablespoon chili powder, turmeric and 1 ½ coriander powder. Add salmon fish pieces into the mix. Ensure that the fish pieces are fully coated with the spice mix. Set aside for 15 minutes.
- Heat oil in medium heat on a skillet. Put in onions and green chilies. Fry them until they become light brown in color. Add the remaining chili powder, coriander powder, and ginger garlic paste. Rest for a minute and put in the fish pieces.
- Fry for 5 minutes
- Put in the mashed tomatoes. Add tamarind concentrate blended with 2 cups of water. Let the mix boil-then turn low the heat and cook further for 15 minutes.
- Add cardamom, clove powder and coriander leaves. Stir once. Cook for a further 5 minutes.
- Turn off heat. Let the curry cool. Serve with hot plain white rice.