Pulasa Pulusu Recipe | Ilish Fish Curry in Traditional Andhra Style

Pulasa Pulusu is a traditional Andhra-style fish curry made with a variety of fish known as "Pulasa" or "Polasa" (Hilsa ilisha). This fish curry is known for its fiery taste with okra, tomatoes, tamarind, and green chillies and tangy flavors. Here is a recipe of  making Pulasa Pulusu:

Ingredients of Pulasa Pulusu Recipe :

• 4-5 pieces of Pulasa fish (or any other fish of your choice)
• 2 medium-sized onions, finely chopped
• 2-3 tomatoes, finely chopped
• 2-3 green chilies, slit
• 4 Okras (each diced into 2)
• 1-inch piece of tamarind, soaked in water
• 2 tablespoons of oil
• 1/2 teaspoon of mustard seeds
• 1/2 teaspoon of fenugreek seeds (methi)
• 10-12 curry leaves
• 1/2 teaspoon of turmeric powder
• 1 teaspoon of red chili powder (adjust to taste)
• Salt to taste
• Fresh coriander leaves for garnish

Spice Paste:

• 2 tablespoons of coriander seeds
• 1 tablespoon of cumin seeds
• 1/2 teaspoon of fenugreek seeds (methi)
• 2-3 cloves of garlic
• 1-inch piece of ginger

Instructions of making Pulasa Pulusu  :

1. Prepare the Spice Paste:

• Dry roast coriander seeds, cumin seeds, and fenugreek seeds in a pan until they become fragrant. Allow them to cool.
• Grind the roasted spices along with garlic and ginger into a smooth paste using a little water. Set aside.

2. Extract Tamarind Juice:

• Squeeze the soaked tamarind to extract the pulp. Strain the tamarind pulp and set it aside. You can adjust the quantity of tamarind pulp according to your taste preferences.

3. Cook the Fish:

• Heat 2 tablespoons of oil in a wide, heavy-bottomed pan or kadai over medium heat.
• Add mustard seeds and fenugreek seeds. Let them splutter.
• Add the chopped onions and green chilies. Sauté until the onions turn translucent.

4. Add the Spice Paste:

• Add the ground spice paste to the pan and sauté for a couple of minutes until the raw smell disappears.

5.Add Tomatoes and Spices:

• Add the finely chopped tomatoes, turmeric powder, and red chili powder. Cook until the tomatoes turn soft and the oil starts to separate from the mixture.

6.Add Tamarind Pulp:

• Pour in the tamarind pulp and add salt to taste. Stir well.

7. Add Water:

• Add enough water to make a gravy of your desired consistency. Remember that the fish will release some moisture as well, so adjust accordingly.

8. Add Fish:

• Gently slide in the fish pieces into the simmering gravy. Allow them to cook for about 5-7 minutes until the fish is cooked through. Be careful not to overcook the fish as it can become mushy.

9. Finish with Curry Leaves, Okara and Coriander:

• Finally, add curry leaves, okara and simmer for a couple of minutes.
• Garnish with fresh coriander leaves.

10. Serve:

• Remove from heat and let it sit for a few minutes before serving. The flavors will develop even more when it rests.

Serve your delicious Pulasa Pulusu hot with steamed rice. Enjoy the spicy and tangy flavors of this traditional Andhra fish curry!

 Country of origin- India

State- Andhra Pradesh