Anapa Ginjala Pulusu Recipe

Cooking Directions

• STEP 1.Clean and marinate the fish with turmeric, red chili powder, and salt.
• STEP 2.Heat oil in a pan and fry the fish until golden brown. Set aside.
• STEP 3.In the same pan, add mustard seeds, fenugreek seeds, curry leaves, and chopped onions. Saute until onions turn golden brown.
• STEP 4.Add ginger-garlic paste, turmeric powder, red chili powder, and coriander powder. Cook for a minute.
• STEP 5.Add tamarind pulp, water, salt, and jaggery. Bring it to a boil.
• STEP 6.Add the fried fish and simmer for 10-15 minutes until the fish is cooked and the gravy thickens.
• STEP 7.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Use fresh fish for the best taste and texture.
• Adjust the spice levels according to your preference.
• Allow the fish to marinate for at least 30 minutes to enhance the flavors.
• You can add vegetables like drumsticks or brinjal to the curry for added taste and nutrition.

Storage and Serving

• Anapa Ginjala Pulusu is best served fresh and hot.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry before serving and adjust the consistency with water if needed.