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.
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.