Fish Gravy(Chepala Pulusu/Meen Kolambu)

A finger licking dish made with fish and tangy tamarind sauce is the traditional delicacy of andhra Pradesh & tamilnadu. Although a variety of fish are used to make this pulusu, korameenu is the most popular of all. Interesting thing is that the pulusu tastes amazing when eaten the next day but if you could’nt resist yourself, give it atleast 2 hours after you cook it. All types of fish variety goes well with this basic gravy.

                    
Ingredients:

Fish- 500g cut into medium size pieces
Tamarind –big lemon size (squeeze the pulp from it)
Lemon- 1
Turmeric powder- 1/4 spn
Coriander powder-2 tsp-optional
Red chili powder-1 tsp
Onion-1 big- finely chopped
Tomato- 1 finely chopped
Green chilli-2(slitted)
curry leaves-1strand
Oil -6 tbs
Coriander leaves-1/4 bunch
Preparation:

1.Wash all the fish pieces thoroughly with salt and turmeric powder. Marinate it with a pinch of turmeric, lemon juice&salt ,keep it aside for 15-30 min.
2.Heat oil in a large bottomed vessel. Add cumin, Methi seeds, and curry leaves. Once they are fried, add onions and green chillies, Saute them till onions turn soft. Then add tomatoes, salt,red chilli powder, Coriander powder, tamarind juice, add water to the gravy until the right sour taste and consistency is reached, and make sure the salt and chili powder is enough, Let it come to a boil, then simmer for 10 min. It becomes semi thick tasty gravy (pulusu).
4.Finally add fishes let them cook simmer for 15 min. Finally add coriander leaves.

Enjoy with steamed rice /roti /parathas.

Note:Do not stir vigrously after adding fish to the gravy,  fish pieces will break, be gentle while stirring.

Serve it after a couple of hours of cooking so that the fish pieces absorb the tangy flavour of the tamarind sauce and spices.Do not add lots of water to the gravy&make it watery.