Soy-Free Andhra Fish Pulusu

Dive into the bold and vibrant flavors of South India with this Soy-Free Andhra Fish Pulusu, a tangy and spicy fish curry that’s perfect for a wholesome meal. This recipe features tender pieces of white fish, delicately simmered in a tamarind-based curry infused with aromatic spices like fenugreek, mustard, and cumin seeds. The curry is beautifully balanced with the sweetness of onions, the heat of green chilies, and the richness of tomatoes, all sautéed to perfection in coconut oil for an authentic touch. With no soy-based ingredients, this dish is an excellent choice for those with dietary restrictions, offering a naturally gluten-free, wholesome option. Garnished with fresh coriander leaves, this fish pulusu pairs wonderfully with steamed rice or roti, making it a must-try for lovers of Andhra cuisine. Ready in just 45 minutes, it’s a flavorful, comforting dish that brings the taste of traditional Andhra kitchens to your table.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams Fish (preferably white fish like tilapia or pomfret, cut into pieces)
• 1 teaspoon Turmeric powder
• 1 teaspoon Salt
• 2 tablespoons Tamarind paste
• 2 teaspoons Red chili powder
• 1 teaspoon Coriander powder
• 1 teaspoon Fenugreek seeds
• 1 teaspoon Mustard seeds
• 1 teaspoon Cumin seeds
• 15 leaves Curry leaves
• 1 medium Onion (finely chopped)
• 3 pieces Green chilies (slit)
• 1 tablespoon Ginger-garlic paste
• 2 medium Tomatoes (chopped)
• 3 tablespoons Coconut oil or any vegetable oil
• 2 cups Water
• 2 tablespoons Coriander leaves (chopped for garnish)

Directions

Step 1

In a mixing bowl, marinate the fish pieces with 1/2 teaspoon of turmeric powder and salt. Set aside for 15 minutes.

Step 2

In a thick-bottomed pan, heat coconut oil over medium heat. Add mustard seeds, cumin seeds, and fenugreek seeds.

Step 3

Once the seeds start to splutter, add curry leaves and sauté for a few seconds.

Step 4

Add the chopped onions and slit green chilies. Sauté until the onions turn golden brown.

Step 5

Add the ginger-garlic paste and sauté until the raw smell disappears.

Step 6

Add the chopped tomatoes, remaining turmeric powder, red chili powder, and coriander powder. Cook until the tomatoes are soft and the oil starts to separate.

Step 7

Mix in the tamarind paste and water. Bring the mixture to a boil.

Step 8

Gently add the marinated fish pieces into the boiling curry. Cover and cook for 10-12 minutes or until the fish is cooked through.

Step 9

Adjust salt as needed. If the curry is too thick, add a little more water to reach the desired consistency.

Step 10

Turn off the heat and let the curry rest for a few minutes, allowing the flavors to meld.

Step 11

Garnish with chopped coriander leaves and serve hot with rice or roti.

Nutrition Facts

Serving size	(1458.6g)

Amount per serving	% Daily Value*
Calories	921.6

Total Fat 17.5g	0%
Saturated Fat 4.9g	0%
Polyunsaturated Fat 0g
Cholesterol 285mg	0%
Sodium 2712.7mg	0%
Total Carbohydrate 57.9g	0%
Dietary Fiber 13.1g	0%
Total Sugars 32.5g
Protein 138.4g	0%

Vitamin D 770IU	0%
Calcium 276.8mg	0%
Iron 11.7mg	0%
Potassium 3610.7mg	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: 16.7%

Protein: 58.7%

Carbs: 24.6%