Pulasa pulusu (Yanam)
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A tamarind-based curry of pulasa (hilsa) fish from the Godavari, cooked slowly in a clay pot in Yanam and nearby towns.
Region: Yanam (Puducherry) and the Godavari deltaOccasion: Monsoon season (July–September), when pulasa swim up the GodavariTime: 1 hr 15 minServes: 4Non-vegetarian
Ingredients
- 600 g pulasa (hilsa) fish, cut in thick slices
- A large lemon-sized ball of tamarind, soaked in 3 cups water
- 2 onions, sliced
- 6 green chillies, slit
- 2 tsp red chilli powder
- 1 tbsp coriander powder
- ½ tsp turmeric
- ½ tsp fenugreek seeds
- 1 tsp mustard seeds
- 1 sprig curry leaves
- 3 tbsp groundnut oil
- 1 tbsp jaggery (optional)
- Salt to taste
Method
- Rub the fish with salt and turmeric and set aside.
- Heat oil in a clay pot, crackle mustard and fenugreek seeds, add curry leaves, onions and green chillies and cook until soft.
- Add the chilli and coriander powders, then the tamarind water, jaggery and salt. Boil for 10 minutes.
- Arrange the fish in the gravy, lower the heat and simmer for 25–30 minutes without stirring, shaking the pot gently.
- Turn off the heat and leave covered for a few hours or overnight; the flavour deepens. Serve with rice.
History
Hilsa that swim from the Bay of Bengal into the fresh water of the Godavari in the monsoon are called pulasa in this region, and Yanam on the Godavari is known for them.
Significance
Pulasa is scarce and costly, so a pot of pulasa pulusu is a once-a-season treat. Local sayings even suggest selling your possessions to taste it.