Paleo Andhra Fish Pulusu

Savor the bold flavors of *Paleo Andhra Fish Pulusu*, a delightful South Indian fish curry that's both paleo-friendly and irresistibly aromatic. This dish features tender tilapia or catfish fillets simmered in a tangy, tamarind-based curry infused with the earthy goodness of coconut oil, freshly ground spices, ripe tomatoes, and fragrant curry leaves. The use of simple, wholesome ingredients makes this recipe a standout for anyone following a paleo lifestyle. With a perfect balance of heat, tang, and umami, it's a lighter, health-conscious take on the traditional Andhra Fish Pulusu, best enjoyed with cauliflower rice or a crisp side salad for a nutrient-packed meal. Quick to prepare and bursting with bold flavors, this recipe is sure to become your go-to for effortless comfort food with a touch of exotic flair!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams fish fillets (preferably tilapia or catfish)
• 2 tablespoons coconut oil
• 1 piece medium onion, finely chopped
• 2 pieces ripe tomatoes, chopped
• 2 tablespoons tamarind pulp
• 500 milliliters water
• 10 leaves fresh curry leaves
• 1 piece green chili, slit
• 3 cloves crushed garlic cloves
• 1 teaspoon ginger paste
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon red chili powder
• 1 teaspoon coriander powder
• 0.5 teaspoon cumin powder
• 0.5 teaspoon mustard seeds
• 1 teaspoon salt
• 2 tablespoons fresh cilantro, chopped

Directions

Step 1

Start by washing and patting dry the fish fillets. Sprinkle with a pinch of turmeric and salt, set aside.

Step 2

In a large pot or deep pan, heat the coconut oil over medium heat. Add mustard seeds and let them splutter.

Step 3

Add the chopped onion and sauté until transparent. Add curry leaves, green chili, crushed garlic, and ginger paste. Sauté until the raw smell disappears.

Step 4

Stir in the chopped tomatoes and cook until they turn soft and oil begins to separate from the mixture.

Step 5

Mix in turmeric powder, red chili powder, coriander powder, and cumin powder. Stir well to combine with the tomato-onion mixture.

Step 6

Add tamarind pulp and water to the pan. Stir well and bring to a boil.

Step 7

Reduce the heat to a simmer. Gently slide in the fish fillets, ensuring they are submerged in the curry.

Step 8

Cover the pan and let them cook for about 10-12 minutes, or until the fish is cooked through and the flavors have melded.

Step 9

Taste the curry and adjust salt if needed.

Step 10

Once the fish is tender, turn off the heat. Garnish with freshly chopped cilantro before serving.

Step 11

Serve hot with cauliflower rice or a simple salad for a complete paleo meal.

Nutrition Facts

Serving size	(1459.3g)

Amount per serving	% Daily Value*
Calories	1094.6

Total Fat 43.5g	0%
Saturated Fat 27.3g	0%
Polyunsaturated Fat 0.5g
Cholesterol 285mg	0%
Sodium 2694.5mg	0%
Total Carbohydrate 45.2g	0%
Dietary Fiber 9.0g	0%
Total Sugars 26.4g
Protein 137.0g	0%

Vitamin D 580IU	0%
Calcium 221.3mg	0%
Iron 6.7mg	0%
Potassium 2981.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.9%

Protein: 48.9%

Carbs: 16.1%