Chepala Pulusu

Method

1. 1

   Prepare fish: Clean 600g firm fish. Cut into thick steaks. Wash and pat dry.

2. 2

   Marinate fish: Mix with 1 tsp turmeric, 1 tsp red chilli powder and salt. Marinate 20 minutes.

3. 3

   Soak tamarind: Soak a big lemon-sized tamarind in 2 cups warm water. Extract and strain.

4. 4

   Make base: Heat 3 tbsp sesame oil. Add 1 tsp mustard seeds. When they pop add 1 tsp cumin seeds, 5 garlic cloves, 2 dried red chillies and curry leaves.

5. 5

   Add shallots and tomatoes: Add 10 sliced shallots. Fry 8 minutes. Add 3 chopped tomatoes and cook 8 minutes until oil separates.

6. 6

   Add spice powders: Add 2 tsp red chilli powder, 1 tsp coriander powder and half tsp turmeric. Fry 3 minutes.

7. 7

   Add tamarind water: Pour tamarind water. Add salt. Bring to a boil and simmer 8 minutes.

8. 8

   Add fish: Gently slide fish steaks into the simmering pulusu. Do not stir — spoon sauce over the fish.

9. 9

   Cook gently: Simmer on low heat 10-12 minutes until fish is cooked through.

10. 10

    Serve: Add 1 tsp sesame oil. Adjust salt. Chepala pulusu should be thick and intensely tangy. No whole fish with head visible. Serve with steamed rice.