Pulasa Curry Cooking
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Pulasa Curry Cooking

Godavari Pulasa Curry is a traditional and popular fish curry dish from the Godavari region of Andhra Pradesh, India. Pulasa is a type of fish, specifically a variety of Indian oil sardine (Sardinella longiceps), known for its delicious taste and high demand among seafood enthusiasts, particularly during the monsoon season when it is in abundance. The fish is highly sought after for its rich and flavourful flesh.

Here is a basic recipe for making Godavari Pulasa Curry:


  1. Pulasa fish (Indian oil sardines) - 500 grams
  2. Onions - 2 medium-sized, finely chopped
  3. Tomatoes - 2 medium-sized, finely chopped
  4. Green chilies - 2-3, slit lengthwise
  5. Ginger-garlic paste - 1 tablespoon
  6. Tamarind pulp - 2 tablespoons
  7. Red chili powder - 1 tablespoon (adjust to your spice preference)
  8. Turmeric powder - 1/2 teaspoon
  9. Mustard seeds - 1/2 teaspoon
  10. Cumin seeds - 1/2 teaspoon
  11. Fenugreek seeds - 1/4 teaspoon
  12. Curry leaves - a few
  13. Fresh coriander leaves - for garnish
  14. Salt - to taste
  15. Cooking oil - 2-3 tablespoons


  1. Clean and wash the Pulasa fish thoroughly. Drain the excess water and set aside.
  2. In a large, heavy-bottomed pan or kadai, heat the cooking oil over medium heat. Add mustard seeds, cumin seeds, and fenugreek seeds. Let them splutter.
  3. Add the chopped onions and green chilies to the pan. Sauté until the onions turn translucent and light golden brown.
  4. Add the ginger-garlic paste and sauté for a couple of minutes until the raw smell disappears.
  5. Add the chopped tomatoes, red chili powder, turmeric powder, and a pinch of salt. Cook until the tomatoes become soft and the oil starts to separate from the masala.
  6. Add the tamarind pulp and mix well. You can adjust the amount of tamarind pulp according to your taste preferences for tanginess.
  7. Gently slide the cleaned Pulasa fish into the pan. Be careful not to break the fish pieces.
  8. Add enough water to cover the fish and bring the curry to a simmer. Cook for about 10-15 minutes, or until the fish is cooked through and the curry thickens.
  9. Garnish the Godavari Pulasa Curry with fresh curry leaves and coriander leaves.
  10. Serve hot with steamed rice or any Indian bread of your choice.

This traditional Godavari Pulasa Curry is known for its spicy and tangy flavours, making it a delightful treat for seafood lovers. Adjust the spice levels to suit your taste, and enjoy this flavourful Andhra fish curry.

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