Dairy-Free Andhra Fish Pulusu
Dive into the bold and tangy flavors of South India with this **Dairy-Free Andhra Fish Pulusu**, a traditional spicy fish curry that's perfect for seafood lovers. This hearty dish features tender, marinated fish simmered in a fragrant tamarind-based gravy, enriched with the robust aromas of curry leaves, mustard seeds, and fenugreek. Tomatoes, green chilies, and a blend of classic spices like turmeric and coriander create a wonderfully complex profile that pairs perfectly with steamed rice. Plus, this recipe is entirely dairy-free, making it a great option for anyone with dietary restrictions. Ready in just an hour, this comforting Andhra-style curry is sure to transport your taste buds to the coastal kitchens of India!
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Recipe Information
Ingredients
- 500 grams Fish (preferably Rohu or any firm white fish)
- 50 grams Tamarind
- 2 medium Onion
- 2 medium Tomato
- 2 Green chilies
- 1 tablespoon Ginger-garlic paste
- 10 leaves Curry leaves
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Fenugreek seeds
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 1 teaspoon Salt
- 3 tablespoons Oil (preferably coconut or vegetable oil)
- 500 milliliters Water
- 2 tablespoons Fresh coriander leaves
Instructions
Soak the tamarind in a bowl of warm water for about 10 minutes to soften. Then, extract the pulp and keep it aside.
Clean and cut the fish into medium-sized pieces. Rinse them thoroughly and marinate with turmeric and salt. Set aside for 15 minutes.
Slice the onions thinly and chop the tomatoes and green chilies.
Heat oil in a large pan over medium heat. Add mustard seeds, cumin seeds, and fenugreek seeds. Allow them to splutter.
Add the curry leaves, ginger-garlic paste, and green chilies. Sauté for a couple of minutes until aromatic.
Now, add the sliced onions and cook until they are translucent.
Add chopped tomatoes and cook until the tomatoes become soft and mushy.
Mix in the red chili powder, coriander powder, and salt. Cook the spice mixture for another 2 minutes.
Pour in the tamarind pulp and add the water. Bring the mixture to a boil.
Reduce the heat to low, carefully add the marinated fish pieces into the simmering curry. Cover and cook for about 15-20 minutes or until the fish is cooked through and the oil separates on the surface.
Taste and adjust the seasoning as desired.
Garnish with fresh coriander leaves and serve hot with steamed rice.
Nutrition Facts
Calories |
967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 5084 mg | 221% | |
| Total Carbohydrate | 108.4 g | 39% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 62.5 g | ||
| Protein | 98.2 g | 196% | |
| Vitamin D | 12.5 mcg | 62% | |
| Calcium | 522 mg | 40% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 3368 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
