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Pulusu Recipe


Fast Facts
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
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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