Andhra cuisine is known for cooking with lots of spices and aromatics. Bommidayila Pulusu, is a traditional andhra fish curry which is cooked in lot’s of spices. It has nice spicy and tangy/sour taste which is perfect to eat with plain rice.
serves: 2 people
4 small slices of fish(I used catfish, but one can use any fish of their choice)
2 Tbsp oil
1/2 Tsp ginger garlic paste(optional)
1/2 tsp fenugreek seeds
1/2 tsp mustard seeds
3/4 onions(if big), finely sliced
2-3 split green chilies
3-4 Tbsp curry leaves
2 tomatoes, chopped
1/4 Tbsp turmeric
1 Tsp red chilly powder (you can use less chilly also)
1/2 Tbsp coriander powder
salt to taste
1 Tbsp tamarind extract(I used redymade)
1) Marinating fish is optional. But it adds more taste to fish.
2) do not add salt at a time. Kep in mind that we’ve added salt to marination too.
3)One can cover kadhai for 2-3 minutes to fasten the cooking process. But keep in mind fish need very less time to cook and overcooked fish will be mushy and won’t taste good.