Bommidayila Pulusu Recipe

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Bommidayila Pulusu
How to make Bommidayila Pulusu
  • Chef: Chef Sivaya, Sravanya Restaurant, Nellore, Andhra Pradesh
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Easy

Bommidayila Pulusu is a traditional Andhra fish curry. Andhra cuisine is known to be cooked with a generous amount of spices and aromatics.

Ingredients of Bommidayila Pulusu

  • 5 slices of fish (here the chef use a popular fish of the region Bommidala)
  • 5-6 Tbsp refined oil
  • 1 tsp fenugreek seeds
  • 1 tsp mustard seeds
  • 2 onions, finely sliced
  • 4-5 split green chillies
  • A handful of curry leaves
  • 3-4 tomatoes, chopped
  • 1 Tbsp turmeric
  • 1 Tbsp red chilly powder (you can use less chilly also)
  • 1 Tbsp coriander powder
  • 1-2 tsp salt or to taste
  • 1 cup tamarind extract

How to Make Bommidayila Pulusu

  • 1.Heat some oil in a kadahi. Add some fenugreek and mustard seeds.
  • 2.Now add the onions. Once the onions soften and turn brown add some curry leaves and green chillies.
  • 3.You can add more oil if need be.
  • 4.Now add the tomatoes.
  • 5.Add the turmeric and red chilly powder. Mix well.
  • 6.Add the coriander powder and salt. Add some tamarind extract to reach a liquid consistency.
  • 7.Let the masala simmer for a minute or two (till it comes to a boil).
  • 8.Now add the fish. let it simmer for 7-8 minutes.