Chepala Pulusu (Fish Curry with tamarind sauce)

Cooking Time: 15 mins                      Servings: 6
Preparation Time: 30 mins                Category: Non-Veg

This dish is very popular in Andhra Pradesh. It is mostly spicy and one of the best Indian fish recipes. People use many varieties of fish to prepare this dish but I would suggest Korameenu (Kingfish) as the best fish for this recipe. This dish was originated from Nellore district in Andhra Pradesh state of India. It is also called as Meen Kozhambu in Tamil Nadu and Kerala states of south India.
Here is my version of the recipe:-

Chepala Pulusu

Ingredients
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Fish = 1 Kg (Korameenu/Kingfish)
Tamarind = 100 gms
Big red Onions =  3
Cumin seeds = 1 tsp
Fenu greek seeds = 1/2 tsp
Coriander = 1 spring
Coriander powder = 1 tsp
Curry leaves = 8-10
Green chillies = 6-8 (slit vertically)
Dry Coconut = 1 (chopped into small pieces)
Red chilly powder = 4 tsp
Salt = to taste
Turmeric = 1/2 tsp
Garam Masala powder = 1 tsp
Ginger garlic paste = 3 tsp
Refined Oil = 4 Tablesps

Preparation

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• Dry roast cumin, fenu greek seeds and keep them aside. Then roast onions until they turn brown and once they are done repeat the same with dry coconut.
• Make a fine paste of all these and then to it add chilli powder,salt,ginger garlic paste,coriander powder and turmeric.
• Wash the fish pieces in water until the smell goes off. Then to it add 1/2 of the above masala paste and marinate it. Keep this aside for 5 mins.
• Add green chillies, curry leaves and the remaining masala paste to tamarind sauce.
• Heat oil in a kadai and to it add some cumin seeds and curry leaves. Once they crackle, add the fish and let them cook for about 10 mins on medium flame. Don't stir regularly as it will break the fish.
• Now add the tamarind juice with the mixture, close the lid and cook for another 10 mins or until it starts boils.
• Add a small cup of water and cook for another 10 mins.
• Remember not to stir regularly but be gentle when you do it.
• Turn off the stove, add garma masala and garnish the dish with finely chopped coriander.
• Server it after a couple of hours of cooking so that the fish aborbs all the flavor of tamarind sauce and the spices.
• It tastes best with steam rice, dosa, chapati or tandoori naan.