Andhra style fish curry is most famous and easy fish curry dish which comes from rural regions of the state Andhra Pradesh of India and is popularly known as fish pulusu. It is not only easy to make but is loaded with lots of local Andhra flavours which takes this simple recipe to the next level.
Andhra style fish curry is actually loaded with spices and cooked with tamarind which makes it tangy and and the taste of tamarind makes it extra special, the kind of richness the gravy has is been loved by all.
Andhra style fish curry is popularly served mostly in Andhra Pradesh state of India and is been quite popular in all southern Deccan states of India .
The tangy tamarind flavour of the dish makes it popular among all spicy and tangy fish lovers, if you love fish then this is the food that you should definitely try.
All the ingredients required to make Andhra style fish curry are easily available from the grocery store near you. The process of making this Andhra Style fish curry at home is very simple and easy. So if are anywhere around this world you can still enjoy Andhra flavours at home.
Time is taken to make Andhra style fish curry:
The make it took Andhra style fish curry almost 25 minutes to cook and 15 minutes to prepare all the ingredients.
Number of Servings for Andhra style fish curry:
If follow the given procedure, this would be enough for 4 members.
Andhra Style Fish Curry
- 1 Kg Fish cut into pieces
- 3 Green Chillies slit
- 1 Cup Onions chopped
- 1 Tbsp Ginger-Garlic Paste
- 2 Tbsp Poppy seeds roasted
- 2 Tsp Garam Masala
- Tamarind pulpe as required
- Coriander Leaves freshly chopped
- 1 Tsp Red Chilli Powder
- Curry Leaves
- 1 Bay Leaf
- 4 Cloves
- 1 Inch cinnamon stick
- 1 Tbsp lemon juice for marination
- 1/8 Tspn Turmeric Powder
- Salt as per taste
- 7 Tspn sesame oil
- 1 Tspn fenugreek seeds
- 1 Tspn musturd seeds
- 2 dried red chilli
- 2 Tspn corriander powder
How to Make
Wash the fish and marinate it with lemon juice, red chilli powder, turmeric powder and keep it aside for 30 min.
Heat 6 tablespoons of sesame oil in a pan. Add in the bay leaf, mustard seeds, cumin seeds, fenugreek seeds, dried red chillies and curry leaves. Fry until the curry leaves are crisp.
Add in the ginger garlic paste, chopped green chillies and finely chopped onions. Add green chillies according to your taste. Fry till they are lightly brown.
Soak lemon, tamarind in 2 cups of water. Let it soak for 15 minutes. Make a pulp by squeezing the tamarind well. Strain the pulp. Set aside.
Add in tamarind pulp. Add in a teaspoon of turmeric powder, 1 teaspoons of red chilli powder and 2 teaspoons of coriander powder (dhania). Add in the salt. Add 2 more cups of water and cook well.
Simmer the gravy for 10 minutes covered on a low flame . After 10 minutes the oil would start to float on top. That is a sign that the gravy has been cooked.
Add in the fish pieces and let it cook for 8 minutes on low flame.
Add the garam masala powder to the pan. Simmer for a minute.
Garnish the curry with corriander leaves and serve it with steamed rice.