Wednesday, April 23, 2014

Andhra fish pulusu


Fish: 1.5 pound (any fish.. I tried with tilapia and salmon)
Onion: 1 big (cut lengthwise)
tomatoes: 2 chopped
chillies: 3 big/ 4 small (slit in between)
tamarind: 50gms. (soaked in warm water for 15 - 20 mins)
few curryleaves
ginger garlic paste: 1 tbs.
oil: 2tbs.

fenugreek seeds + cumin seeds - smashed in dhinchik or grinded (1 tbs.)
chilli powder: 2 tablespoons
salt: as needed
turmeric: as needed

For tempering:
cinnamon:  1 small
cardamom: 1
cloves: 4

Fry the fish using the method described in:

In a wide vessel, put oil.
Once oil becomes hot, put tempering items.
Once it splutters, put onion, tomato and chillies. (keep this on medium flame)
Let it fry for 3 minutes.
Now put salt, turmeric and chilli powder.
Let it cook for 1 more minute and put ginger garlic paste.
After that, put the tamarind juice in that.
Let the tamarind juice come to a boil. After it comes to boil, keep it for 5 more minutes.
Now, put the fenugreek and cumin seed powder.
Mix it well once and put the fried fish pieces.
Let them cook for 10 mins with the gravy.
Now, turn off the stove and put chopped cilantro.

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