Chepala Pulusu (Fish Gravy)

Prep and Cooking Time: 25-30mins

Serves: 3-4 persons

Ingredients

Fish Fillets (Tilapia/ Cat Fish/ Mackerel)- 8-10

Onion- 1 cup, finely chopped

Tomatoes- 2 or 3 big, finely chopped

Green Chillies- 3 or 4, slit and cut

Ginger Garlic paste- 1 tsp

Tamarind- 1 big lemon sized tamarind pulp

Red Chilli pwd- 1-2 tsp

Turmeric pwd- ¼ tsp

Coriander pwd (Dhaniya)- 1 tsp

Cumin pwd (Jeera)- 1 tsp

Fenugreek pwd (Methi)- ¼ tsp

Coconut pwd- 1 tbsp

Lemon Juice- 5-6 drops

Coriander Leaves- 2 tbsp, chopped

Curry Leaves- 2 stalks (Optional)

Cooking Oil- 3-4 tbsp

Salt to taste

Method

• Wash the fish properly and clean again with rock salt (optional) and add turmeric pwd to avoid the raw smell of the fish.
  
• Marinade the fish with chilli pwd, turmeric pwd, salt and add 5 drops of lemon
  
• Heat oil in a cooking vessel and fry onions and chillies until they turn transparent, add curry leaves, ginger garlic paste, turmeric and salt and fry for another 3 mins.
  
• Add tomatoes and cook until they are tender and add the tamarind extract and bring it to a boil.
  
• Add chilli pwd, coriander pwd, cumin pwd, methi pwd and coconut pwd and mix well
  
• Now carefully add the fish pieces to the vessel and cook covered for 3mins without mixing.
  
• Turn the fish pieces gently, cover and cook on low heat for 10 mins. Let the sauce thicken and cook until the oil separates as a layer on top of the gravy.
• Garnish with coriander leaves and Serve hot chepala pulusu with rice or roti

Note: Serve it after 15-20 mins, allow the fish pieces to absorb the spicy and tangy flavor of the spices and tamarind. Be extra cautious while stirring the fish pieces while cooking in order to avoid breaking the pieces.