Andhra Fish Curry (Chepala Pulusu)

Ingredients

Fish (preferably a firm white fish like tilapia or kingfish)

500 grams, cleaned and cut into pieces

Salt

to taste

Turmeric powder

1/2 teaspoon

Oil (preferably mustard oil or vegetable oil)

2 tablespoons

Mustard seeds

1 teaspoon

Curry leaves

10-12 leaves

Green chillies

2, slit

Onion

1 large, finely chopped

Ginger-garlic paste

1 tablespoon

Tomatoes

2 medium, chopped

Red chilli powder

1 teaspoon (adjust according to spice preference)

Coriander powder

1 teaspoon

Tamarind pulp

2 tablespoons, dissolved in 1 cup of water

Coriander leaves

for garnish

Instructions

1. In a bowl, marinate the cleaned fish pieces with salt and turmeric powder. Set aside for 15 minutes to absorb the flavors.
2. Heat oil in a pan over medium heat. Once hot, add mustard seeds and let them splutter.
3. Add curry leaves and slit green chillies to the pan, sautéing briefly until fragrant.
4. Incorporate the chopped onions and sauté until they turn translucent, about 5 minutes.
5. Stir in the ginger-garlic paste and cook until the raw smell dissipates, roughly 2-3 minutes.
6. Add the chopped tomatoes and cook until they soften and release their juices, about 5-7 minutes.
7. Sprinkle in the turmeric powder, red chilli powder, coriander powder, and salt. Mix well to combine all the spices.
8. Pour in the tamarind pulp along with 1 cup of water and bring the mixture to a gentle boil.
9. Carefully add the marinated fish pieces, ensuring they are submerged in the sauce. Reduce the heat to medium-low and cook for about 15 minutes, or until the fish is cooked through and tender.
10. Garnish with freshly chopped coriander leaves before serving.