Paleo Andhra Fish Pulusu
Dive into the rich and flavorful world of Indian cuisine with this *Paleo Andhra Fish Pulusu*, a healthier spin on the beloved South Indian fish curry. Bursting with bold, tangy flavors from tamarind and ripe tomatoes, this paleo-friendly recipe combines tender fish fillets with aromatic spices like turmeric, cumin, and coriander, all cooked in gut-healthy coconut oil. Enhanced with fresh curry leaves, green chilies, and a garnish of cilantro, every bite delivers a perfect balance of spice and zest. Ready in under an hour, this traditional Andhra dish is gluten-free, dairy-free, and ideal for a paleo lifestyle. Serve it with cauliflower rice or a crisp green salad for an irresistible, satisfying meal that’s both authentic and wholesome.
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Recipe Information
Ingredients
- 500 grams fish fillets (preferably tilapia or catfish)
- 2 tablespoons coconut oil
- 1 piece medium onion, finely chopped
- 2 pieces ripe tomatoes, chopped
- 2 tablespoons tamarind pulp
- 500 milliliters water
- 10 leaves fresh curry leaves
- 1 piece green chili, slit
- 3 cloves crushed garlic cloves
- 1 teaspoon ginger paste
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 1 teaspoon coriander powder
- 0.5 teaspoon cumin powder
- 0.5 teaspoon mustard seeds
- 1 teaspoon salt
- 2 tablespoons fresh cilantro, chopped
Instructions
Start by washing and patting dry the fish fillets. Sprinkle with a pinch of turmeric and salt, set aside.
In a large pot or deep pan, heat the coconut oil over medium heat. Add mustard seeds and let them splutter.
Add the chopped onion and sauté until transparent. Add curry leaves, green chili, crushed garlic, and ginger paste. Sauté until the raw smell disappears.
Stir in the chopped tomatoes and cook until they turn soft and oil begins to separate from the mixture.
Mix in turmeric powder, red chili powder, coriander powder, and cumin powder. Stir well to combine with the tomato-onion mixture.
Add tamarind pulp and water to the pan. Stir well and bring to a boil.
Reduce the heat to a simmer. Gently slide in the fish fillets, ensuring they are submerged in the curry.
Cover the pan and let them cook for about 10-12 minutes, or until the fish is cooked through and the flavors have melded.
Taste the curry and adjust salt if needed.
Once the fish is tender, turn off the heat. Garnish with freshly chopped cilantro before serving.
Serve hot with cauliflower rice or a simple salad for a complete paleo meal.
Nutrition Facts
Calories |
1095 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.5 g | 56% | |
| Saturated Fat | 27.3 g | 136% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 285 mg | 95% | |
| Sodium | 2694 mg | 117% | |
| Total Carbohydrate | 45.2 g | 16% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 26.4 g | ||
| Protein | 137.0 g | 274% | |
| Vitamin D | 14.5 mcg | 72% | |
| Calcium | 221 mg | 17% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2982 mg | 63% | |
*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.
