Buy Original Godavari Pulasa Fish Online

Wild caught from the Godavari river during monsoon. Fresh, authentic, and delivered in Hyderabad and across the Godavari belt.

Godavari pulasa (పులస) also known as pulsa, hilsa, ilish. Available July to September only.

Pulasa (పులస) is the Hilsa (Tenualosa ilisha) caught in the Godavari river during the monsoon migration, roughly July to September. Known as hilsa in North India and ilish in Bengal, it is the same species prized across the subcontinent. The Godavari river journey from salt water into fresh water transforms the fish: its body fat increases significantly, making Godavari pulasa distinctly richer and more oily than sea-caught hilsa.

What is Godavari Pulasa?

Pulasa (పులస) is the monsoon hilsa, or Tenualosa ilisha, a migratory fish that spends most of its life in the Bay of Bengal and enters the Godavari river when the monsoon floods arrive, typically July. In Telugu households it is also called pulsa. Elsewhere in India it is known as hilsa; in Bengal it is ilish.

What makes Godavari pulasa different from ordinary sea-caught hilsa is the journey itself. As the fish moves from salt water into the freshwater Godavari during the monsoon, its body fat increases dramatically. The flesh becomes softer, richer, and more oily than sea hilsa. This fat gives the fish its distinctive flavour and is why a Godavari pulasa always costs more than hilsa caught at sea.

The fish can only be caught during this upstream migration, which lasts from July to September. Once the monsoon recedes the migration ends. This makes Godavari pulasa a true seasonal delicacy: fresh, authentic pulasa is simply not available outside this window.

Species:

Tenualosa ilisha

Telugu name:

పులస (Pulasa)

Also called:

Pulsa, hilsa, ilish

Season:

July to September

Source:

Godavari river, Andhra Pradesh

Why prized:

High fat, rich flavour from river migration

Pulasa Season: When Is It Available?

Godavari pulasa is available only during the monsoon months. The season typically begins when the Godavari floods in late June or early July and runs through September. Peak availability is August, when the catch is highest and the fish are at their fattiest.

Outside July to September, fresh Godavari pulasa is not available. We do not sell frozen or off-season fish in the name of pulasa.

• July: Season starts as the Godavari floods
• August: Peak season, highest availability
• September: Season tapers as monsoon recedes

Pulasa Fish Price and Sizes

Pulasa prices vary each season based on the catch and river conditions. Larger fish (above 1 kg) are rarer and command a higher price per kg.

How to Order Pulasa Online

We source Godavari pulasa directly from the river during the season — from Rajamahendravaram and Dowleswaram on the Godavari and deliver it fresh in Hyderabad and across the Godavari belt.

1. Contact us on WhatsApp or the contact page to confirm availability and current price.
2. Place your order via this website or WhatsApp. We accept UPI and other payment methods.
3. 500 g minimum order. We deliver in Hyderabad and across the Godavari belt. Ask us about your area.

Pulasa Pulusu: A Classic Recipe

Pulasa pulusu is the traditional Andhra tamarind gravy made with pulasa. The fat of the fish blends into the tamarind broth, creating a flavour that no other fish can replicate. Cooking in a clay pot (muddi chettu) is traditional and recommended.

Ingredients

• 500 g to 1 kg pulasa, cleaned and cut into pieces
• 3 tablespoons gingelly oil (nuvvula nune, sesame oil)
• 2 medium onions, finely chopped
• 4 to 5 green chillies (pachimirchi), slit
• 4 to 5 garlic cloves, crushed
• Tamarind (chintapandu), lemon-sized ball, soaked and pulp extracted
• Half teaspoon turmeric (pasupu)
• 1 to 2 teaspoons red chilli powder
• Salt to taste
• Fresh coriander leaves for finishing

Method

1. Heat gingelly oil in a clay pot or heavy pan.
2. Add onions, green chillies, and garlic. Cook on medium heat until soft and lightly golden.
3. Add tamarind pulp, turmeric, red chilli powder, and salt. Stir and cook for 3 to 4 minutes.
4. Add 1.5 cups water and bring to a gentle simmer.
5. Add the pulasa pieces carefully. Do not stir vigorously; the fish breaks easily.
6. Simmer on low heat for 20 to 25 minutes. The fish fat will release into the gravy.
7. Finish with fresh coriander. Serve hot with steamed rice.

Frequently Asked Questions

When is Godavari pulasa available?

Godavari pulasa is available during the monsoon season, July to September. The fish migrates upriver from the Bay of Bengal when the Godavari floods, typically beginning in late June or early July. Outside this window, fresh Godavari pulasa is not available.

What is the price of pulasa per kg?

Pulasa prices vary each season based on catch availability and the size of the fish. Larger fish above 1 kg command a higher price per kg than smaller fish. Contact us via WhatsApp for the current season price and available box sizes.

Where do you deliver pulasa fish?

We deliver Godavari pulasa to Hyderabad, Bangalore, Visakhapatnam, and across India via courier. Contact us via WhatsApp or the contact page to confirm delivery to your area and current availability.

What is the difference between Godavari pulasa and sea-caught hilsa?

Godavari pulasa is the monsoon hilsa (Tenualosa ilisha) that migrates upriver from the Bay of Bengal into the Godavari during the rains. The brackish-to-freshwater transition during this journey changes the fish's fat profile, making it richer and more flavourful than sea-caught hilsa. The flesh is softer, more oily, and has a distinctive taste that sea hilsa does not match.

Can I order pulasa online?

Yes. You can order original Godavari pulasa online through vijayagodavarifoods.com or by messaging on WhatsApp. We accept orders during the season, July to September.

Is Godavari pulasa the same as ilish or hilsa?

Yes. Pulasa, hilsa, and ilish are all names for the same species, Tenualosa ilisha. In Telugu it is called pulasa (పులస) or pulsa. In Bengali it is called ilish. In other parts of India it is called hilsa. The Godavari variety is specifically prized in Andhra Pradesh and Telangana.

How do I cook pulasa pulusu?

Pulasa pulusu is a traditional tamarind-based gravy. Heat gingelly oil, add onions, green chillies, garlic, and cook until soft. Add tamarind pulp, turmeric, red chilli powder, and salt. Add fish pieces and simmer on low heat for 20 to 25 minutes. The fat from the fish blends into the gravy. Serve hot with steamed rice.

What is pulasa fish?

Pulasa (పులస) is the Hilsa (Tenualosa ilisha) caught in the Godavari river during the monsoon migration, roughly July to September. It is also called hilsa in North India and ilish in Bengal. The migration from salt water in the Bay of Bengal into the freshwater Godavari changes the fish's fat profile, making Godavari pulasa richer and more oily than any sea-caught hilsa.

What is pulasa called in English?

Pulasa is called Hilsa in English, also written Hilsa Ilisha or Indian Shad. The scientific name is Tenualosa ilisha. It is known as ilish in Bengali, pulasa or pulsa in Telugu, and hilsa across much of India.

Why is pulasa fish so expensive?

Pulasa is expensive because it is entirely wild caught and available only during the monsoon, roughly July to September. It cannot be farmed. The catch size is small relative to demand, and the fish are caught only during their upstream migration in the Godavari. Larger fish above 1 kg command especially high prices.

Can pulasa be farmed?

No. Pulasa (hilsa) cannot be farmed. It is an anadromous fish that must migrate from salt water to fresh water to spawn. This migration is what develops its distinctive fat and flavour. Farmed hilsa attempts have not succeeded in replicating the flavour of the wild river-caught fish.

Does pulasa have many bones?

Yes, pulasa has many fine intramuscular bones, which is typical of all hilsa. This is accepted as part of the fish and does not affect its flavour. Experienced cooks and fish lovers consider managing the bones a normal part of eating pulasa.

How much cleaned fish do you get from 1 kg of pulasa?

After cleaning and cutting, 1 kg of pulasa yields roughly 700 to 750 grams of usable fish. Heads, tails, and offal account for the rest. The roe of the female fish, if present, is considered a delicacy and adds to the weight.

What are the health benefits of pulasa fish?

Pulasa is rich in omega-3 fatty acids, which come from the high fat content the fish develops during its river migration. It is also a good source of protein. The soft, oily texture makes it easily digestible. As with all fish, it is best consumed fresh and as part of a balanced diet.

Order Godavari Pulasa This Season

Authentic, wild caught, seasonal. Delivered fresh in Hyderabad and across the Godavari belt. Do not miss the monsoon window.