Chepala Pulusu

Ingredients

• - 250g fresh fish steaks
• - Large tamarind ball
• - 3 tbsp sesame oil
• - 1 large onion
• - 2 tomatoes
• - 2 tsp red chilli powder
• - 1/2 tsp fenugreek powder
• - 1/4 tsp turmeric
• - 1 tsp jaggery
• - Salt to taste

Method

1. Prepare fish: Clean 600g firm fish. Cut into thick steaks. Wash and pat dry.
2. Marinate fish: Mix with 1 tsp turmeric, 1 tsp red chilli powder and salt. Marinate 20 minutes.
3. Soak tamarind: Soak a big lemon-sized tamarind in 2 cups warm water. Extract and strain.
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. Add shallots and tomatoes: Add 10 sliced shallots. Fry 8 minutes. Add 3 chopped tomatoes and cook 8 minutes until oil separates.
6. Add spice powders: Add 2 tsp red chilli powder, 1 tsp coriander powder and half tsp turmeric. Fry 3 minutes.
7. Add tamarind water: Pour tamarind water. Add salt. Bring to a boil and simmer 8 minutes.
8. Add fish: Gently slide fish steaks into the simmering pulusu. Do not stir — spoon sauce over the fish.
9. Cook gently: Simmer on low heat 10-12 minutes until fish is cooked through.
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.