Chapala pulusu (fish in tamarind gravy)

Cooking chapala pulusu is art.One will get mastered to that art by cooking it frequently.I can't match my mom's chapala pulusu.The first time i made when i was newly married,it was a big disaster.But i didnt get discouraged,i kept on trying it and now after 7 years i can say i can cook good chapala pulusu but not like my mom's.My mom's sister is no more,but i still remember her chapala pulusu taste,even my mom can't match hers.

Ingredients:-

Fish 1 (big)

Onions 2

Green chillies 3

Tomatoes 2

Tamarind 1 (lemon size)

Rai 1/4tsp

Menthi 1/4tbsp

Zeera 1/2 tbsp

Ginger garlic paste 11/2 tbsp

Red chilly powder 1 tbsp

Fresh coconut grated 1/4 cup

Turmeric powder 1/4 tsp

Vinegar 2 tbsp

Curry leaves few

Coriander leaves few

Oil 3-4 tbsp

Salt as per taste

Seasoning:-

Rai few

Zeera few

Curry leaves

Method:-

1. Dry roast rai,menthi and zeera. (I usually do if before and store it)


2. Marinate fish pieces with salt,vinegar and ginger garlic paste for 1 hour.


3. Make fine paste of coconut, one onion ,roasted rai,menthi and zeera.


4. Heat oil add the seasoning.When they splutter add onions and green chillies.Saute till onions are pink in colour.


5. Then add coconut paste,fry till the raw smell goes and oil comes out.


6. Add fish pieces.Saute very gently so that the pieces doesnt break.


7. Cover and cook for 3-4min.


8. Add tamarind pulp,turmeric powder and red chilly powder.Add little water


9. Once the fish is half done add tomatoes (big pieces).


10. Don't stir much as the peices will break


11. Cook till the gravy thickens.

I always prefer fresh water fish.I usually make this curry with rohu fish.But m-law will make this with any fish.This curry is best eaten the next day.When i make this curry my hubby dear keeps it for next day to eat with dosa.