Soy-Free Andhra Fish Pulusu
Dive into the bold and authentic flavors of South India with this Soy-Free Andhra Fish Pulusu, a tangy and aromatic seafood curry that’s perfect for a wholesome meal. Featuring tender pieces of white fish simmered in a rich tamarind-based gravy spiced with turmeric, red chili powder, and coriander, this dish is infused with the irresistible aroma of curry leaves, cumin, mustard seeds, and fenugreek seeds. Coconut oil adds a luscious depth, while finely chopped onions and ripe tomatoes create a flavorful base that balances the heat and tang. Ideal for those seeking soy-free options, this traditional fish pulusu pairs beautifully with steamed rice or soft rotis, making it a satisfying choice for lunch or dinner. Simple to prepare in just 45 minutes, this recipe is a delicious way to explore regional Indian cuisine at its finest!
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Recipe Information
Ingredients
- 500 grams Fish (preferably white fish like tilapia or pomfret, cut into pieces)
- 1 teaspoon Turmeric powder
- 1 teaspoon Salt
- 2 tablespoons Tamarind paste
- 2 teaspoons Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Fenugreek seeds
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 15 leaves Curry leaves
- 1 medium Onion (finely chopped)
- 3 pieces Green chilies (slit)
- 1 tablespoon Ginger-garlic paste
- 2 medium Tomatoes (chopped)
- 3 tablespoons Coconut oil or any vegetable oil
- 2 cups Water
- 2 tablespoons Coriander leaves (chopped for garnish)
Instructions
In a mixing bowl, marinate the fish pieces with 1/2 teaspoon of turmeric powder and salt. Set aside for 15 minutes.
In a thick-bottomed pan, heat coconut oil over medium heat. Add mustard seeds, cumin seeds, and fenugreek seeds.
Once the seeds start to splutter, add curry leaves and sauté for a few seconds.
Add the chopped onions and slit green chilies. Sauté until the onions turn golden brown.
Add the ginger-garlic paste and sauté until the raw smell disappears.
Add the chopped tomatoes, remaining turmeric powder, red chili powder, and coriander powder. Cook until the tomatoes are soft and the oil starts to separate.
Mix in the tamarind paste and water. Bring the mixture to a boil.
Gently add the marinated fish pieces into the boiling curry. Cover and cook for 10-12 minutes or until the fish is cooked through.
Adjust salt as needed. If the curry is too thick, add a little more water to reach the desired consistency.
Turn off the heat and let the curry rest for a few minutes, allowing the flavors to meld.
Garnish with chopped coriander leaves and serve hot with rice or roti.
Nutrition Facts
Calories |
922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.5 g | 22% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 285 mg | 95% | |
| Sodium | 2713 mg | 118% | |
| Total Carbohydrate | 57.9 g | 21% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 32.5 g | ||
| Protein | 138.4 g | 277% | |
| Vitamin D | 19.2 mcg | 96% | |
| Calcium | 277 mg | 21% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 3611 mg | 77% | |
*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.
