Fish Curry/ Fish Pulusu

Fish Curry/ Fish Pulusu is a spicy-tangy curry, traditionally made in mud pot. This tangy fish curry is made up of onions and tomatoes roasted in spice powders with tamarind as main ingredient to add more tanginess to the curry. It tastes better after few hours or the next day as all the flavours get in to the fish very well. So plan and cook it in advance. Lets jump into the fish curry recipe.
 

Ingredients :

• Fish Slices - 500 gms 
• Onion - 3 medium sized
• Tomato - 2 medium sized
• Ginger-Garlic Paste - 2 tbsp
• Green Chili - 2
• Curry Leaves - 2 sprig
• Mustard - 1 tsp
• Methi Seeds - 6 to 7
• Tamarind handful
• Masala Powder - 4 tbsp
• Turmeric Powder - 1 tsp
• Cumin Powder - 1/2 tsp
• Pepper Powder - 1/2 tsp
• Salt to taste
• Oil - 3/4 cup
• Water as needed
• Coriander leaves for garnishing

Preparation:

• Clean the fish slices and drain excess water. Here I have used single-boned Sheela fish, known as Anjal in Bangalore.
• Soak tamarind in hot water for 20 minutes and extract the pulp. Strain through a strainer and discard any residue. 

Method :

• Heat oil in a heavy bottomed kadai. When hot enough add mustard seeds. When it crackles add methi seeds. 

• Then add curry leaves and let it splutter.

• Add chopped onion and slit green chilies. Saute till translucent.

• Add ginger-garlic paste and fry till raw smell goes away.

• Add chopped tomatoes and saute till tomatoes are mushy and oil oozes out.

• Add in all the dry spice powders and salt. Mix well and saute for a minute.

•  Add strained tamarind extract and let it come to a boil.

•  Add required amount of water for your desired consistency. Its the time to check spices, salt, tanginess and adjust according to your taste. Let it boil.

•  Once the curry is boiling and oil floats on top, add in the fish pieces gently. Let it cook for 5 minutes. Flip the fish pieces one by one and let it cook for another 5 minutes or till the fish is cooked well. Do not over mix after adding fish as it would tend to break.

•  Finally sprinkle chopped coriander and stir once.

•  Tangy and spicy Fish Curry/ Pulusu is ready to be served hot with steamed rice, idli or dosa.