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Fish Pulusu or Tangy Fish Curry

Fish pulusu or Tangy fish curry is a simple tamarind based gravy, which pairs well with any delicate white fish such as tilapia and is served best with hot steaming white rice.
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Main course/Accompaniment
Cuisine: Indian
Servings: 3 to 4 serving
Author: Padma

Ingredients

  • 500 grams cleaned Tilapia slices
  • 2 to 3 Tablespoons of red chilli powder
  • ½ teaspoon turmeric powder
  • Required salt
  • Big lemon sized tamarind soaked in half a cup of water
  • 3 to 4 Tablespoons vegetable oil
  • ½ teaspoon fenugreek seeds
  • 1 big onion finely chopped
  • 5 green chillies slit lengthwise
  • 6 to 8 peeled garlic pods
  • 1 large tomato diced
  • A sprig of curry leaves
  • 1 cup finely chopped coriander divided

Instructions

  • Clean and wash fish pieces thoroughly under running water in a colander. Rinse finally with rock salt to avoid raw smell of fish.
  • Marinate the fish pieces with red chili powder, turmeric and salt. Leave it for 20 minutes.
  • Microwave soaked tamarind for a minute, extract thick juice and discard the pulp.
  • Heat oil in a large nonstick pan over medium heat. Add fenugreek seeds and wait till they change colour. Now add chopped onions, slit green chillies and sauté till they turn slightly light brown.
  • Now add diced tomatoes and sauté till they become mushy.
  • Gently place the marinated fish pieces spreading throughout the pan, flip and fry for 2 to 3 minutes on each side.
  • Add some chopped coriander and curry leaves.
  • Pour tamarind extract over the fish pieces and mix carefully. Add water if required just to immerse the fish pieces, adjust salt and chilli powder.
  • Cook on high heat for 5 minutes till it comes to a boil and then decrease to medium heat.
  • Allow it to cook for another 5 minutes and simmer for 2 minutes..
  • Do not stir with ladle because the fish pieces may break apart. Just tilt the pan to one side with your hands and get the gravy onto the pieces.
  • Finally adjust salt if required, add some more coriander and turn off the heat.
  • Serve with hot steaming rice.

Notes

Fresh water fish works best for this gravy (Definitely salmon is not the right fish for this gravy).
You can also use filet but the taste is not the same as using fish with bone and skin.
Spice levels can be adjusted but proportionally the tamarind and salt has to be balanced which is the tricky part in this recipe.
Ensure to use a wide pan to fit all the fish pieces in one layer.
Do not stir frequently as fish pieces are delicate and they may break apart.
If you have enough time, use shallots instead of regular onion to get the best taste.
Let the gravy sit for 2 to 3 hours before serving…but trust me it tastes best the next day when fish pieces are soaked in the tamarind gravy and absorb all the flavours.