Kanagadatala Pulusu is a classic Andhra fish curry made with Bangada / Indian Mackerel, cooked in a tangy tamarind-based gravy with onions and spices. This curry tastes best after resting for a few hours and pairs perfectly with hot rice.
Ingredients
- Bangada fish (Kanagalu / Kanagadatala) – 500 g (cleaned)
- Onion – 1 large (thinly sliced)
- Ginger–garlic paste – 1 tsp
- Green chillies – 2 (slit or crushed)
- Tamarind – small lemon-sized (soaked & extract taken)
- Curry leaves – 1 sprig
- Red chilli powder – 1½ tsp (adjust to taste)
- Coriander powder – 1 tsp
- Turmeric powder – ¼ tsp
- Salt – as required
- Oil – 3 tbsp
- Water – as needed
Preparation Method
- Clean the bangada fish thoroughly and keep aside.
- Heat oil in a wide pan. Add curry leaves and let them crackle.
- Add sliced onions and green chillies saute until soft and lightly translucent.
- Add ginger–garlic paste and saute on low flame until raw smell disappears.
- Add turmeric powder, red chilli powder, coriander powder, and salt. Mix gently.
- Pour in tamarind extract and required water. Bring the gravy to a rolling boil.
- Carefully add fish pieces into the boiling pulusu. Do not stir harshly.
- Cover and cook on medium flame for 10–12 minutes until fish is cooked and oil floats lightly on top.
- Switch off the flame and let the pulusu rest for at least 30 minutes before serving.
Tips
- Always add fish only after gravy boils well.
- Resting enhances flavor and thickness.
Health Benefits
- Bangada fish is rich in Omega-3 fatty acids and protein.
- Onion improves digestion and adds natural sweetness.
- Light oil, no whole spices → easy on stomach.