Andhra Chepala Pulusu/ Fish in spicy and tangy tamarind sauce

Andhra Chepala Pulusu/ Fish in spicy and tangy tamarind sauce

We are seafood lovers. Back home in India we used to have fish atleast thrice a month. Some say chepala pulusu tastes better the next day but I love it immediately after cooking and also the next day.Chepala pulusu is fish cooked in spicy and tangy tamarind with ginger-garlic and some cumin seeds paste. Just the mention and my mouth waters. Traditionally made with boccha ( don't know the english name....) it tastes great. But here I make it with tilapia and its pretty close.

Ingredients:

10 pieces Tilapia or any fish of ur choice
1& 1/2 medium onions, grated
6 green chillies, slit
1 inch ginger, 2 cloves of garlic and 1/2 tbsp jeera, 1tbsp dhaniya, made into paste,
Salt, to taste,
Red chilly pwd, to taste,
a pinch of turmeric,
6-8 fenugreek seeds, roasted and powdered,
A little less than 1/4 cup tamarind, soak in 2 cups of warm water and extract thick juice,
2-3 tbsps cilantro chopped.

Method:

• Clean fish and add salt, turmeric, red chilly pwd to the fish and keep aside.
• Heat oil and when hot, add the slit green chillies and grated onion and let fry till the raw smell disappears.
• Add the marinated fish pieces and fry for 2 mins on one side turn and fry for another 3-4 mins.
• Add the extracted tamarind juice. Let simmer for 5 mins or till it comes to a boil.
• Add the ground fenugreekseeds and the ginger garlic masala paste and adjust seasoning.
• Shake the vessel. Donot use a spatula at this point as it make break the fish pieces. Add half of the cilantro now.
• Cook till oil separates and add the remaining cilantro.
• Switch off and serve hot or room temp with hot white rice.
• Enjoy!!!
  

Andhra Chepala Pulusu/ Fish in spicy and tangy tamarind sauce