Andhra Fish Pulusu (Andhra Chepala Pulusu)

Ingredients:

Fish fillets 5-6
Onions 2 large finely chopped
Tomatoes 2 medium chopped
Green chillies 2
Ginger garlic paste 2sp
Coriander powder 1.5 sp
Cumin powder 1.5 sp
Kashmiri red chilli powder 2 sp
Turmeric powder 1/2 sp
Curry leaves few
Mustard seeds 1/2 sp
Fenugreek seeds 1/4 sp
Garlic cloves 3
Hing small pinch
Tamarind pulp taken from 1 large lemon sized tamarind using 1 cup warm water)
Salt to taste
Oil 1 sp
Curry leaves few
Coriander leaves for garnish

Method:

1. Heat oil in a pan, add mustard seeds and let them crackle and then add fenugreek seeds, hing, curry leaves, crushed garlic, then add onions and cook till the onions get translucent.
2. Now add turmeric powder, green chillies, ginger garlic paste and cook till the raw smell goes.
3. Then add tomatoes and cook till they get mushy and then add coriander powder, cumin powder, red chilli powder and salt and mix well.
4. Now add the tamarind pulp and add 1-2 cups water as required and let it come to a boil. The pulusu will get less tangy after some time, so remember to add little more tamarind paste than required while cooking.
5. Then add the fish places and cook for about 10mins. Don't stir as the fish pieces may break.
6. Garnish with chopped coriander leaves and serve with rice. This chepala pulusu tastes best if eaten after at least 3-4 hours of cooking as the fish pieces will absorb all the flavors and get delicious.