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Posts tagged ‘andhra fish recipe’

Nellore Fish Pulusu (Fish Curry)

Nellore Fish Pulusu (Fish Curry)


Fish (I used Vanjaram/King fish) – 1 kg
Onions – 3 finely chopped
Green chilis – 3 slit
Ginger-garlic paste – 2 tbsp
Curry leaves – few
Oil – 4 tbsp
Salt – as per taste
Turmeric powder – 1/2 tsp
Red chili powder – 2 tsps
Coriander powder – 1 tsp
Tamarind pulp – 1 cup
Roasted methi powder – 1/2 tsp


1.Clean and wash fish pieces and transfer into a mixing bowl.And add salt,red chili powder,coriander powder,Turmeric and half of the finely chopped onions and 1 tsp of oil and mix well and keep.
2.Heat a shallow pan add oil and fry remaining onions,green chilis,curry leaves for 2-3 mins then add ginger-garlic paste fry 4-5 mins and lower heat and add tamarind pulp and fish pices and 2-3 cups of water mix well and bring to boil.
3.Just shake the vessel to combine well this is a technic do not use spatula.Cook for 8 mins on med heat and add methi powder and fresh coriander chopped and cover and turn of heat.
4.Let cool and serve with white rice.

Tastes better when kept atleast for 4-5 hours before serving.

By Kezia Mary.


Fish Curry My Choice (Tangy)

Fish Curry My Choice (Tangy)


Fish – 1 kg
Onions – 3 med finely chopped
Green chilis – 3
Curry leaves – few
Ginger-Garlic paste – 2 tbsps
Raw Mango peeled and chopped – 1 small cup
Tomato – 1 chopped
Tamarind – pulp 1/2 cup
Salt – as per taste
Red chili powder – 2 tsp
Turmeric powder – 1/4 sp
Coriander powder – 1 tsp
Fresh coriander – handful chopped
Mustard seeds – 2 pinches
Methi seeds – 1/4 tsp
Cumin / Jeera – 1/4sp
Oil – 4 tbsp
Fresh coconut milk – 1 cup


1.Clean and wash fish pieces and keep aside,extract fresh coconut milk by Grinding fresh grated coconut with hot water in a mixer and pass through seive to get thick milk,soak tamarind and extract pulp about 1/2 cup and keep.
2.Heat a pan add oil and add raw powdered methi,jeera and mustard.fry a sec and add chopped onions fry till light brown and add ginger-garlic paste fry well.
3.Now add chopped mango and tomato pieces and cover cook till soft for 4-5 mins .Open lid and add salt,red chili powder,coriander powder,turmeric powder and stir well.
4.At this stage add curry leaves,green chili,tamarind pulp and coconut milk and 2 cups of water and bring to a boil on medium heat.
5.When the gravy starts to boil add fish pieces and cook with lid open for about 8-10 mins till gravy thickens. turn off heat and sprinkle fresh coriander.
6.Cover and keep to cool before serving.

This dish is a bit more tangy and I like it.If you wish Do in combinations or single with tamarind or tomato and mango and taste.I did with tomato and tamarind too.

Serve with hot rice.

By Kezia Mary.

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