Anapa Ginjala Pulusu Recipe

Anapa Ginjala Pulusu is a traditional Andhra-style fish curry made with surmai fish and tamarind gravy. The curry is tangy, spicy, and packed with flavors. It is a popular dish in Andhra Pradesh and is often served with steamed rice or roti. The fish is marinated in a blend of spices and then cooked in a tamarind-based gravy, which gives it a rich and tangy taste. This recipe is a must-try for seafood lovers who enjoy bold and flavorful curries.

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15minstotal
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Anapa Ginjala Pulusu
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Ingredients for Anapa Ginjala Pulusu Recipe

  • 83.33 gram Surmai Fish, Cleaned And Cut Into Pieces
  • 0.17 teaspoon Turmeric Powder
  • 0.33 teaspoon Red Chili Powder
  • As required Salt To Taste
  • 0.33 tablespoon Oil
  • 0.17 teaspoon Mustard Seeds
  • 0.08 teaspoon Fenugreek Seeds
  • as needed A Few Curry Leaves
  • 0.33 Onions, Finely Chopped
  • 0.17 tablespoon Ginger Garlic Paste
  • 0.17 teaspoon Coriander Powder
  • 0.17 Lemon Sized Tamarind, Soaked In Water And Pulp Extracted
  • 0.17 teaspoon Jaggery
  • As required Water As Required
  • as needed Fresh Coriander Leaves For Garnish

Directions: 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.
Nutrition
value
63
calories per serving
5 g Fat2 g Protein2 g Carbs4 g FiberOther

Current Totals

  • Fat
    5g
  • Protein
    2g
  • Carbs
    2g
  • Fiber
    4g

MacroNutrients

  • Carbs
    2g
  • Protein
    2g
  • Fiber
    4g

Fats

  • Fat
    5g

Vitamins & Minerals

  • Calcium
    97mg
  • Iron
    2mg
  • Vitamin A
    1116mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    26mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    10mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    37mg
  • Manganese
    2mg
  • Phosphorus
    23mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp