Godavari Fish Pulusu - an authentic recipe where in the fresh fish is cooked in tangy tamarind sauce and hot spices. Seafood lovers must give it a try.
3-4 tbsp Cooking oil
1 large Onion, sliced
1 Tomato, diced
7-8 Garlic Cloves
5-6 Green Chillies
3-4 tbsp Tamarind Extract
3-4 cups water
Salt to taste
2 Sprig Curry leaves
1/2 tsp Turmeric powder
2 tbsp Kashmiri Red Chili powder
2tsp Jaggery powder
2-3 Serrano Peppers (Optional)
Coriander leaves for Garnishing
5-6 Red Snapper, steak cut pieces
2 tbsp Coriander seeds
4-5 Dry Red chillies
1inch Cinnamon stick
In a pan, dry roast coriander seeds, dry red chillies, cinnamon stick and cloves for 5 minutes until a nice aroma arises. Transfer these ingredients to a blender and blend them into a fine powder. Keep aside.
In a blender jar, add onions, green chillies and garlic cloves. Blend them into a fine paste.
Heat oil in a wide vessel, add curry leaves and let them splutter.
Add the onion paste and saute nicely to light brown color. Add turmeric powder.
Now add 2 tbsp Masala powder, red chilli powder, salt and serrano peppers. Mix well.
Add chopped tomato and cook until they become soft.
Add in the tamarind extract, jaggery powder and water. Mix well, bring to a boil and cook until oil floats on top and the raw smell goes away.
Adjust the seasoning and check for salt at this point.
Make sure the gravy is boiling on medium flame and then drop the fish pieces one by one into the gravy slowly.
Do not cover the vessel with the lid and also do not mix the curry once the fish is added instead carefully hold both the handle of the dish and rotate.
Cook for 5 minutes on medium flame and turn off the flame.
Garnish with chopped coriander leaves and serve with plain rice.
Note: You can use any type of fish for making this pulusu, but using steak cut pieces will retain their shape as it cooks. Also Fish should never be turned while cooking, so use a wide pan which would help swirl the gravy over the fish and avoid breaking it into pieces.