Chepa Pulusu - Fish in Tamarind Sauce

Me and my husband are not a fan of chepala pulusu, moreover, he just doesn't like eating small fish as he is very much afraid of the bones. I haven't cooked this earlier. We had a guest last week end who loves this dish. So, I had tried to cook this tangy dish with help of my mom-in-law. 

Pulusu is basically a stew from Andhra which is a tamarind based gravy. This simple preparation can be made with various vegetables like lady fingers (okra), thota koora (amaranth leaves), eggs etc.

Ingredients

250 gms small catla fish (Indian carp/botcha or any fish of your choice)

1 medium onion chopped

1 medium tomato chopped

1 tsp ginger garlic paste

1 tbsp onion paste

1 tsp coriander powder

1/2 tsp cumin powder

1/2 tsp mustard seeds

1/4 tsp fenugreek seeds

1/4 tsp turmeric powder

3-4 slit green chillies

1 - 1 1/2 tsp red chilli powder

1/4 tsp jaggery or sugar

salt to taste

Method

• Heat oil in a wide bottomed pan, add mustard seeds and let them splutter. Now add fenugreek seeds and let them brown.
• Add curry leaves, chopped onions, green chillies and fry on medium heat till onions turn transparent. Add onion paste and saute for 3-4 min. Now add ginger-garlic paste and saute until the raw flavor is gone.
• Add turmeric powder, red chilli powder, coriander powder, cumin powder, salt and saute for a while.
• Add chopped tomatoes and cook covered until they turn mushy.
• Now add fish and fry on each side carefully.
• Add tamarind extract and bring to boil. Add jaggery.
• Carefully turn the fish and cook covered for 2-3 min. 
• Check the seasonings, add chopped coriander, let the sauce thicken to your desired consistency.

Note: Do not over cook the fish, and stir gently.

Anything made with tamarind tastes best the next day. Chepala pulusu is no exception. This is best when served the day after it is cooked. But, if you cannot resist give atleast 2-3 hrs so that the fish absorbs all the flavors of sauce.