A Curry That Feels Like Home
Not every day needs meat to taste like heaven.
Some days, it’s the aroma of coriander, tamarind, and curry leaves that fills your kitchen — and your heart.
This Veg Fish Pulusu (also called Aratikaya Pulusu or Raw Banana Fish Curry) is a perfect example.
It’s a beautiful Andhra-style curry that gives you the full flavor of traditional fish pulusu — but made completely vegetarian!
For homemakers who love feeding their families with warmth and creativity, this recipe is a gem.
Ingredients You’ll Need
For the curry:
- Raw bananas – 2
- Coriander seeds – 1 spoon
- Poppy seeds (Gasagasalu) – 2 spoons
- Cumin seeds – 1 spoon
- Cloves – 3
- Cinnamon – small stick
- Raw rice – ½ spoon
- Cashew nuts – 4 (soaked)
- Ginger-garlic paste – 2 spoons
- Tamarind pulp – as needed
- Red chilli powder – as needed
- Salt – to taste
- Oil – as needed
- Onion – 1 large (finely chopped)
- Tomatoes – 2 (chopped)
- Green chillies – 2 (optional)
- Fresh coriander leaves – a handful (for garnish)
How to Make Veg Fish Pulusu
Step 1: Prepare the Bananas
Peel the raw bananas and slice them into long, thick pieces — like fish slices.
Soak them in salted buttermilk for 10–15 minutes. This keeps them from darkening and adds a mild tang.
Step 2: Roast the Spices
In a small pan, dry roast the coriander seeds, cumin seeds, and rice one by one until they turn golden and aromatic.
In the same pan, cook the tomatoes until soft. Set everything aside.
Step 3: Make the Masala Paste
Grind together:
the roasted spices, cooked tomatoes, soaked cashews, and poppy seeds — add a little water to make a smooth, rich paste.
Step 4: Shallow-Fry the Banana Slices
Mix the banana slices with salt, red chilli powder, and a little ginger-garlic paste.
Shallow-fry them in a pan with a little oil until golden on both sides. Remove and keep aside.
Step 5: Prepare the Curry Base
In a thick-bottomed pan, heat oil.
Add mustard seeds, onions, and green chillies. Fry until onions turn golden brown.
Then add 1 spoon of ginger-garlic paste and sauté until the raw smell disappears.
Step 6: Add the Masala & Cook
Add the prepared tomato-spice paste, salt, and red chilli powder. Stir well and cook for 2–3 minutes.
Add a little water to adjust the consistency and cover the pan.
Step 7: Add Bananas & Tamarind
Now add the shallow-fried banana slices and tamarind pulp.
Mix gently, cover, and let it simmer for 5–7 minutes on low flame until the oil starts separating.
Garnish with chopped coriander leaves and turn off the stove.
Your Veg Fish Pulusu Is Ready!
Serve hot with steamed rice, curd rice, or soft chapatis.
You’ll be surprised how close it tastes to a real fish curry — rich, tangy, and bursting with Andhra spice.
Uprasa Tip:
Skip tamarind if you want a thicker, gravy-style version — it will taste just like a mutton curry!
Why Homemakers Love This Recipe
- No fish — perfect for vegetarian days or festivals
- Healthy and easy to make
- Uses simple kitchen ingredients
- Packed with Andhra-style masala magic
“Because at the end of the day, it’s not about the fish — it’s about the flavor.”
Uprasa Recommends
Pair your Veg Fish Pulusu with:
- Steamed white rice and papad
- Simple curd salad
- A pinch of homemade pickle for extra tang!
Uprasa — Where Every Recipe Tells a Story.
