Tuesday, February 2, 2010

Nellore Fish Pulusu/ Fish in tangy tamarind gravy

I first had Nellore fish pulusu at my friend D's house. She's from Nellore. Knowing how much I love seafood, she asked her mother to make it for me when I went to her house. I fell in love with this curry with the first morsel. It was out of this world. I tried to recreate the recipe and it's not as good as D's mother's  but pretty close. I think the ingredients and fish here also made a major difference.


Ingredients:
10 pieces of tilapia(steak cut)
6 green chillies, slit length wise
2 large onion chopped
2 medium tomatoes
4 tbsps tamarind pulp
4-6 curry leaves, torn
8 methi seeds/fenugreek seeds
3 tbsps red chilly pwd (increase or decrease acc to your taste)
Salt to taste
1/2 tsp turmeric pwd
2 large garlic pods, crushed
1 tsp jeera /cumin pwd
1/2 tsp dhaniya / corriander pwd
2 tbsps chopped cilantro



Method:
  • Wash the fish pieces and drain all the water. Marinate with half of the salt, turmeric, chilly pwd and keep aside.
  • Heat oil in a wide pan, when hot, add the methi/fenugreek seeds and 1/2 the curry leaves, saute for 10 secs, add slit green chillies and saute for about a min.
  • Add the chopped onion and fry till the onion turns translucent.Now add the chopped tomatoes and cook till they are soft.
  • Add the remaining turmeric, red chilly pwd, salt and mix well.
  • Now add the marinated fish pieces(arrange each piece beside each other) and let cook for 3 mins on one side. Turn and cook for another 3 mins.
  • Add the tamarind pulp mixed with enough water and pour into the pan till the fish submerges.
  • Place a lid and cook for 10-15 mins on low-medium heat.Stirring the pan in between. Do not use a spatula(the fish pieces might break), hold the sides of the pan and rotate the pan carefully.
  • Check for seasoning or water, if u need any add now.
  • Add crushed garlic pods, jeera/cumin pwd, dhaniya/corriander pwd. Close the lid and rotate the pan like above and keep it back on the flame.
  • Cook for another 10 mins, add the remaining curry leaves.
  • Cook till oil separates.
  • Add the chopped cilantro. Close the lid, cook for another min and switch off the stove.
  • Let stay for atleast 30 mins to 1 hr before serving.
  • Serve with white rice.
  • Enjoy!!!
U can have it the same day or if u cook it if the morning, u can serve it in the evening (it will taste even better).

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