What is Fish Pulusu, and where does it stand different from the other fish curries?#Fish Pulusu is a South Indian traditional fish curry that is made with tamarind, spices, and fish. The tangy tamarind base is its distinguishing feature, as most other fish curries may be coconut or yoghurt-based gravies. It is generally prepared with mustard seeds, fenugreek, and curry leaves, providing a flavour and aromatic dish with spices and tanginess. The curry was highly cherished in Andhra Pradesh and Tamil Nadu and is usually served with rice.$What type of fish is best for making Fish Pulusu?#A firm, meaty fish that doesn't fall apart while cooking is required for fish pulusu. Kingfish or surmai, catla, tilapia, or mackerel can be chosen; the choice of fish will not break even after it's cooked in the curry, and the meat will absorb the tangy tamarind gravy well. Fish like pomfret or trout should be avoided since they may fall apart in the curry.$How do I decrease the spiciness in Fish Pulusu?#You can quickly tone down the spice in the Pulusu to your taste. You could reduce the use of green chillies and red chilli powder for a milder curry. If you like spicy food, you can add more chillies. The tamarind gives it an exceptional sourness, but you could balance it with sweetness or even more chilli to whatever tastes. Be sure to taste the curry as it simmers to fine-tune the flavours.

• 1 kg firm fish
• 1/2 tsp red chili powder
• 1/4 tsp turmeric
• 1/2 tsp salt
• 1 tbsp lemon juice
• 1 sprig curry leaves
• 1 cup onions
• 2-3 green chillies slit
• 1 tbsp ginger garlic paste
• 8 stalk coriander leaves with tender stems
• 4-5 tbsp oil
• 11/2 tsp red chilli powder
• 2 tsp garam masala
• 2-3 tbsp tamarind
• 10 cashew nuts
• 1 bay leaf
• 4 cloves
• 1 inch cinnamon
• 1/2 tsp cumin seeds
• 1 green cardamom

• Fish Pulusu is a South Indian curry course, with incredibly bold and spicy tangy flavours, and rich, and aromatic spices.
• Start with 1 kg of firm fish cut into thick pieces.
• First, marinate the fish by rubbing it with 1/2 teaspoon of red chilli powder, ¼ teaspoon of turmeric, ⅓ teaspoon of salt, and 1 tablespoon of lemon juice. Just let the fish sit for a couple of minutes so that the spices can permeate throughout the pieces.
• Heat 4 to 5 tablespoons of oil in a large pan or wok over medium heat during this time. Once the oil is hot, add a sprig of curry leaves.
• The curry leaves will sizzle and release their aromatic oils, thereby imparting an aromatic foundation to this dish. Then add 1 cup of finely chopped onions to the pan and saut until they turn golden brown.
• Add 2 to 3 slit green chilies for a hint of spice, as well as 1 tablespoon of ginger-garlic paste.
• Add this paste to the onions and cook until that raw smell has disappeared from the paste, about 2-3 minutes. Sprinkle in 1/2 to 1 teaspoon of red chili powder, depending on your spice preference.
• Adjust the chili powder based on your tolerance. Add 2 teaspoons of garam masala to bring depth and warmth to the curry.
• Mix everything letting the spices bloom and infuse the oil.
• Now add 2 to 3 tablespoons of tamarind pulp soaked in ¾ cup of hot water. Tamarind is one of the most important ingredients in Fish Pulusu; it gives it that tangy, sour taste that everyone will relish.
• Mix very well and let it simmer for about 2 to 3 minutes. If you want to add more richness to your curry, add 10 cashew nuts, 2 tablespoons of poppy seeds, or 1/2 cup of raw coconut, adding creaminess to the gravy.
• You can also add whole spices to flavour the curry. Add in a bay leaf, 4 cloves, 1-inch piece of cinnamon, 1/2 teaspoon of cumin seeds, and one green cardamom.
• Stir in the fish pieces through the gravy and cook till the tamarind dissolves. Now add salt to taste. And continue to stir very gently, so the fish pieces coat thoroughly in the sauce. Cook for 10-15 minutes.
• They should be tender but not overcooked. Add the rest of the salt i.e. 1/2 teaspoon and garnish with fresh coriander leaves for a burst of color and freshness.
• The fish pulusu is now ready to be served.