Tilapia Pulusu Recipe – Authentic Andhra Fish Curry with Tamarind

Last Updated on 2 months by Neha Deshmukh

Tilapia Pulusu Recipe – Authentic Andhra Fish Curry with Tamarind

Hey everyone! If you’re anything like me, you absolutely love a good fish curry. And today, I’m sharing one of my all-time favorites: Tilapia Pulusu. This isn’t just any fish curry, though. It’s a vibrant, tangy, and slightly spicy delight straight from the heart of Andhra Pradesh. I first made this for a family get-together, and it was a huge hit – everyone raved about the unique flavor! It’s become a regular in my kitchen ever since, and I’m so excited to share it with you.

Why You’ll Love This Recipe

Pulusu is a staple in Andhra cuisine, known for its sour and spicy flavors. This Tilapia Pulusu recipe is special because it’s relatively easy to make, packed with flavor, and uses readily available ingredients. The combination of tangy tamarind, aromatic spices, and delicate tilapia is simply irresistible. Plus, it tastes even better the next day! Seriously, make it a day ahead if you can.

Ingredients

Here’s what you’ll need to create this Andhra masterpiece:

• 1 lb Tilapia fillet, cut into 2-3 inch pieces (about 450g)
• 1 tsp Chili Powder (approx. 5g)
• 0.75 tsp Salt (approx. 4g)
• 1 tbsp Oil (for onion paste) (approx. 15ml)
• 0.5 big Onion, chopped (approx. 150g)
• 0.75 tsp Cumin (approx. 4g)
• 0.75 tsp Fenugreek Powder (approx. 4g)
• 2 tbsp Oil (for pulusu) (approx. 30ml)
• 6-8 Curry Leaves (a small handful)
• 0.5 big Onion, sliced (approx. 150g)
• 1.5 tbsp Ginger Garlic Paste (approx. 22g)
• 3 Green Chilies, slit (adjust to your spice preference)
• 3 tsp Coriander Powder (approx. 15g)
• 1 tsp Chili Powder (approx. 5g)
• 0.5 tsp Salt (approx. 3g)
• 2 tbsp Yogurt (approx. 30g)
• 3 tbsp Tamarind Paste (approx. 45g)
• 2.5 cups Water (approx. 600ml)
• 0.25 tsp Fenugreek Powder (approx. 1g)

Ingredient Notes

Let’s talk ingredients! A few things will really make this recipe shine:

• Tilapia: I love using tilapia because it’s mild and flaky, but you can absolutely substitute it. (More on that in the FAQs!)
• Tamarind Paste: Quality matters here! Look for a dark, pliable paste. If yours is very hard, soak it in warm water for 15-20 minutes before using.
• Fenugreek Powder: Don’t skip this! It adds a unique, slightly bitter flavor that’s essential to authentic Pulusu. A little goes a long way, though.
• Andhra Regional Variations: Pulusu recipes vary from family to family and region to region in Andhra. Some use tomatoes, others add a touch of jaggery for sweetness. Feel free to experiment!
• Curry Leaves: Fresh curry leaves are key. They add an incredible aroma and flavor. If you can’t find fresh, dried will do in a pinch, but the flavor won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, marinate the tilapia pieces with chili powder and salt for 15-20 minutes. This helps the fish absorb the flavors.
2. Now, let’s make the onion paste. Heat oil for the paste in a pan. Sauté cumin, chopped onions, and fenugreek powder until they turn beautifully browned. Let it cool completely, then grind it into a smooth paste.
3. Time for the Pulusu! Heat oil in a large pot or deep pan. Add the curry leaves and let them sizzle until they become crisp and fragrant.
4. Add the sliced onions and sauté until they’re soft and translucent.
5. Stir in the ginger-garlic paste and slit green chilies. Cook for a minute or two until everything is wonderfully aromatic.
6. Add about half of the onion paste you made earlier and roast it until the oil starts to separate from the mixture. This is important for developing the flavor!
7. Now, add the coriander powder, chili powder, salt, and turmeric. Stir well, then add the yogurt and cook until the mixture thickens slightly.
8. In a separate bowl, combine the tamarind paste and water. Bring it to a boil, then add the remaining onion paste and fenugreek powder.
9. Gently add the marinated fish pieces to the simmering Pulusu. Cook for 5-7 minutes, or until the fish is cooked through and flakes easily with a fork. Be careful not to overcook it!
10. Adjust the seasoning to your liking. And here’s the best part: let it rest for at least 4-5 hours (or even overnight!) for the flavors to meld and deepen. Trust me, it’s worth the wait.

Expert Tips

• Don’t be afraid to adjust the spice level! Add more or fewer green chilies and chili powder to suit your taste.
• Using a heavy-bottomed pot will prevent the Pulusu from sticking and burning.
• If the Pulusu is too thick, add a little more water. If it’s too thin, simmer it for a few more minutes.

Variations

• Vegan Adaptation: Swap the fish for hearty vegetables like eggplant, potatoes, or cauliflower.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustments: My friend, Priya, loves it extra spicy, so she adds a pinch of cayenne pepper.
• Festival Adaptations: My family always makes Pulusu during Telugu New Year (Ugadi) – it’s considered an auspicious dish!

Serving Suggestions

Pulusu is best served hot with a generous portion of steamed rice. It also pairs beautifully with a side of papadums or a simple vegetable stir-fry. A dollop of yogurt on the side can help cool things down if you’ve made it extra spicy!

Storage Instructions

Leftover Pulusu can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually develop even more over time! You can also freeze it for up to 2 months.

FAQs

1. What type of fish is traditionally used in Pulusu? Can I substitute it?

Traditionally, fish like Rohu or Catla are used. But tilapia works wonderfully and is easily accessible. You can also use cod, halibut, or even shrimp!

2. How can I adjust the sourness of the Pulusu?

Add more or less tamarind paste. Start with the amount listed in the recipe and adjust to your preference. A squeeze of lemon juice can also brighten the flavors.

3. What is the purpose of fenugreek powder in this recipe?

Fenugreek powder adds a unique, slightly bitter flavor that’s characteristic of Andhra cuisine. It also helps to thicken the Pulusu.

4. Can I make the onion paste ahead of time?

Absolutely! You can make the onion paste a day or two in advance and store it in the refrigerator.

5. How long does Pulusu typically get better with resting?

At least 4-5 hours, but overnight is even better! The flavors really meld and deepen as it sits.

6. What is the best way to balance the spice level in Pulusu?

Start with a smaller amount of green chilies and chili powder, then add more to taste. A dollop of yogurt can also help to cool things down.