Ingredients :
Fish 1/2 kg or 1 lb
Tamarind Pulp 1 1/2cup
Egg Plant 5
Onion 1 medium (chopped)
Garlic Pods 8
Ginger 1/4 inch
Garam Masala 1 pinch (Cardamom & Cloves powder)
Cinnamon Powder 1/2 pinch
Coriander Powder 1 tea spoon
Fenugreek and cumin seeds powder 1/2 tea spoon (jeelakara menthulu podi)
Curry Leaves 10
Red Chilly Powder 1-2 tea spoons
Turmeric Powder 1/2 tea spoon
Salt as per taste
Oil 4 - 5 tb spoons
Preparation :
Wash fish for more than 5 times , finally add 2 tea spoons
of venigar or lime juice to remove stickiness and again wash
with water, now keep them in a holes vessel to drain.
Fry onion in 1 tea spoon oil for 2 - 3 mins
Wash and soak tamarind pulp and take each egg plant cut
from the base end (opposite side of stem) and make a slit
towards stem side(four sections) .
Take 1/2 cup soaked tamarind pulp, fried onion, red chilly
powder, turmeric powder, fenugreek & cumin seeds powder,
coriander powder, garm masala, cinnamon, ginger , garlic ,
salt and 1 cup water(or less), make fine paste (falling consistency).
Extract tamarind juice( from left over 1 cup tamarind) ,
make 4-5 cups tamarind juice and keep it aside .
Now heat oil in a wide and deep vessel , add paste to it
and stir it for 5 or more mins until the raw smell dissappears .
Then add egg plant and curry leaves , stir it and cook for 3-4 mins,
pour tamarind juice , mix it perfectly and cover the vessel (3/4)
with a lid , let it boil for 20 - 25 , till it thickens now taste it
and add if anything requires .
Now slowly add fish pieces one by one, dont put any spoon and
mess, hold the vessel with cotton cloth and settle the pieces
by shaking, see that all the pieces dip in to pulusu and cook it
on very low flame for 10 - 15 mins ( pulusu must get sambars
consistency and also fish takes very less time to cook) .
Fish Pulusu is done .
Serve it with rice , jawari roti , rice roti.......etc
Makes more than 8 servings .
It takes 40 - 50 mins to cook .
Note :
Adding egg plant gives you very good and new taste .
Adjust ingredients like tamarind....to your taste .
towards stem side(four sections) .
Take 1/2 cup soaked tamarind pulp, fried onion, red chilly
powder, turmeric powder, fenugreek & cumin seeds powder,
coriander powder, garm masala, cinnamon, ginger , garlic ,
salt and 1 cup water(or less), make fine paste (falling consistency).
Extract tamarind juice( from left over 1 cup tamarind) ,
make 4-5 cups tamarind juice and keep it aside .
Now heat oil in a wide and deep vessel , add paste to it
and stir it for 5 or more mins until the raw smell dissappears .
Then add egg plant and curry leaves , stir it and cook for 3-4 mins,
pour tamarind juice , mix it perfectly and cover the vessel (3/4)
with a lid , let it boil for 20 - 25 , till it thickens now taste it
and add if anything requires .
Now slowly add fish pieces one by one, dont put any spoon and
mess, hold the vessel with cotton cloth and settle the pieces
by shaking, see that all the pieces dip in to pulusu and cook it
on very low flame for 10 - 15 mins ( pulusu must get sambars
consistency and also fish takes very less time to cook) .
Fish Pulusu is done .
Serve it with rice , jawari roti , rice roti.......etc
Makes more than 8 servings .
It takes 40 - 50 mins to cook .
Note :
Adding egg plant gives you very good and new taste .
Adjust ingredients like tamarind....to your taste .
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