Entree: India – Coastal Andhra – పులస పులుసు ➤ Pulasa Pulusu (Tamarind fish stew)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 18 min

Additional 10 min

Total 48 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (450 g) pulasa (hilsa/shad) pieces, bone-in or steaks
- 2 tbsp (30 ml) tamarind paste or concentrated tamarind extract
- 1 1/2 cups (360 ml) water
- 2 tbsp (30 ml) oil (preferably coconut or peanut)
- 1 tsp (5 g) turmeric powder
- 1 1/2 tsp (7 g) salt, or to taste
- 2 medium onions, sliced, approx. 8 oz (225 g)
- 2 medium tomatoes, chopped, approx. 8 oz (225 g)
- 4 garlic cloves, crushed (about 0.42 oz (12 g))
- 1 inch (10 g) ginger, minced
- 2 green chilies, slit
- 1 tsp (2.5 g) red chili powder (Andhra style, adjust to taste)
- 1 tsp (3 g) coriander powder
- 1/4 tsp (0.5 g) fenugreek seeds
- 1/2 tsp (1 g) mustard seeds
- 10–12 curry leaves
- 1 tsp (5 g) jaggery or brown sugar (optional, balances tamarind)
- 2 tbsp (8 g) chopped fresh cilantro for garnish

Show original ingredient measurements

- 1 lb (450 g) pulasa (hilsa/shad) pieces, bone-in or steaks
- 2 tbsp (30 ml) tamarind paste or concentrated tamarind extract
- 1 1/2 cups (360 ml) water
- 2 tbsp (30 ml) oil (preferably coconut or peanut)
- 1 tsp (5 g) turmeric powder
- 1 1/2 tsp (7 g) salt, or to taste
- 2 medium onions, sliced, approx. 8 oz (225 g)
- 2 medium tomatoes, chopped, approx. 8 oz (225 g)
- 4 garlic cloves, crushed (about 12 g)
- 1 inch (10 g) ginger, minced
- 2 green chilies, slit
- 1 tsp (2.5 g) red chili powder (Andhra style, adjust to taste)
- 1 tsp (3 g) coriander powder
- 1/4 tsp (0.5 g) fenugreek seeds
- 1/2 tsp (1 g) mustard seeds
- 10–12 curry leaves
- 1 tsp (5 g) jaggery or brown sugar (optional, balances tamarind)
- 2 tbsp (8 g) chopped fresh cilantro for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Rinse the pulasa pieces and pat dry; sprinkle with 1/2 tsp (2.5 ml) turmeric and 1/2 tsp (2.5 ml) salt and set aside for 10 minutes.
2. Heat 1 tbsp (15 ml) oil in a wide pan over medium heat; shallow-fry the fish pieces 1–2 minutes per side until lightly golden (they will finish cooking in the stew). Transfer to a plate and keep warm.
3. In the same pan, add remaining 1 tbsp (15 ml) oil. Add mustard seeds; when they splutter, add fenugreek seeds and curry leaves and sauté briefly until fragrant.
4. Add sliced onions and sauté on medium heat until soft and translucent, about 6–8 minutes. Add crushed garlic and minced ginger and cook 1 minute.
5. Stir in chopped tomatoes, slit green chilies, red chili powder, coriander powder and remaining 1/2 tsp (2.5 ml) turmeric; cook until tomatoes break down and oil separates slightly, about 5 minutes.
6. Add tamarind paste, 1 1/2 cups (360 ml) water, jaggery and remaining salt; bring to a gentle boil and simmer 5 minutes to blend flavors and develop a tangy broth.
7. Gently slide the fried pulasa pieces into the simmering pulusu, cover, and cook on low heat 8–10 minutes until fish is cooked through and the flavors meld. Avoid stirring vigorously to keep pieces intact.
8. Taste and adjust salt, tamarind, or jaggery. Turn off heat, sprinkle chopped cilantro and a few fresh curry leaves, and serve hot with steamed rice.

1. Rinse the pulasa pieces and pat dry; sprinkle with 1/2 tsp turmeric and 1/2 tsp salt and set aside for 10 minutes.
2. Heat 1 tbsp oil in a wide pan over medium heat; shallow-fry the fish pieces 1–2 minutes per side until lightly golden (they will finish cooking in the stew). Transfer to a plate and keep warm.
3. In the same pan, add remaining 1 tbsp oil. Add mustard seeds; when they splutter, add fenugreek seeds and curry leaves and sauté briefly until fragrant.
4. Add sliced onions and sauté on medium heat until soft and translucent, about 6–8 minutes. Add crushed garlic and minced ginger and cook 1 minute.
5. Stir in chopped tomatoes, slit green chilies, red chili powder, coriander powder and remaining 1/2 tsp turmeric; cook until tomatoes break down and oil separates slightly, about 5 minutes.
6. Add tamarind paste, 1 1/2 cups water, jaggery and remaining salt; bring to a gentle boil and simmer 5 minutes to blend flavors and develop a tangy broth.
7. Gently slide the fried pulasa pieces into the simmering pulusu, cover, and cook on low heat 8–10 minutes until fish is cooked through and the flavors meld. Avoid stirring vigorously to keep pieces intact.
8. Taste and adjust salt, tamarind, or jaggery. Turn off heat, sprinkle chopped cilantro and a few fresh curry leaves, and serve hot with steamed rice.