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Pulusu


Fast Facts

It is a non-vegetarian dish

Pulusu is one of the finer examples of Andhra cooking

It is spicy and delicious

Did You Know

Pulusu is an Andhra dish rich in spices. It is a dish perfectly suited for the hot South Indian climate.


Main Ingredients-
• Salmon fish
• Onions
• Peanut oil
• Tomato
• Tamarind

Introduction

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.

Cooking pulusu

Ingredients

  • 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.

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