Entree: India – Coastal Andhra – పులస పులుసు ➤ Pulasa Pulusu (Tamarind fish stew)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
18 min
Additional
10 min
Total
48 min
Ingredients
- 1 lb (450 g) pulasa (hilsa/shad) pieces, bone-in or steaks
- 2 tbsp (30 ml) tamarind paste or concentrated tamarind extract
- 1 1/2 cups (360 ml) water
- 2 tbsp (30 ml) oil (preferably coconut or peanut)
- 1 tsp (5 g) turmeric powder
- 1 1/2 tsp (7 g) salt, or to taste
- 2 medium onions, sliced, approx. 8 oz (225 g)
- 2 medium tomatoes, chopped, approx. 8 oz (225 g)
- 4 garlic cloves, crushed (about 12 g)
- 1 inch (10 g) ginger, minced
- 2 green chilies, slit
- 1 tsp (2.5 g) red chili powder (Andhra style, adjust to taste)
- 1 tsp (3 g) coriander powder
- 1/4 tsp (0.5 g) fenugreek seeds
- 1/2 tsp (1 g) mustard seeds
- 10–12 curry leaves
- 1 tsp (5 g) jaggery or brown sugar (optional, balances tamarind)
- 2 tbsp (8 g) chopped fresh cilantro for garnish
Instructions
1. Rinse the pulasa pieces and pat dry; sprinkle with 1/2 tsp turmeric and 1/2 tsp salt and set aside for 10 minutes.
2. Heat 1 tbsp oil in a wide pan over medium heat; shallow-fry the fish pieces 1–2 minutes per side until lightly golden (they will finish cooking in the stew). Transfer to a plate and keep warm.
3. In the same pan, add remaining 1 tbsp oil. Add mustard seeds; when they splutter, add fenugreek seeds and curry leaves and sauté briefly until fragrant.
4. Add sliced onions and sauté on medium heat until soft and translucent, about 6–8 minutes. Add crushed garlic and minced ginger and cook 1 minute.
5. Stir in chopped tomatoes, slit green chilies, red chili powder, coriander powder and remaining 1/2 tsp turmeric; cook until tomatoes break down and oil separates slightly, about 5 minutes.
6. Add tamarind paste, 1 1/2 cups water, jaggery and remaining salt; bring to a gentle boil and simmer 5 minutes to blend flavors and develop a tangy broth.
7. Gently slide the fried pulasa pieces into the simmering pulusu, cover, and cook on low heat 8–10 minutes until fish is cooked through and the flavors meld. Avoid stirring vigorously to keep pieces intact.
8. Taste and adjust salt, tamarind, or jaggery. Turn off heat, sprinkle chopped cilantro and a few fresh curry leaves, and serve hot with steamed rice.
