Chepala Pulusu / Fish in tangy, sour and sweet gravy

We make 2 types of 'Chepala Pulusu' in our home. One is my Mom's way and the other is my MIL's way. Both are very delicious and yummy with a side of rice or with chapathis.

Tho both are good, I tend to incline towards my Mom's way since that is what I have grown up with. We tend to make it nice and spicy too. Well any non-veg dishes are very yummy when they are spicy spicy.....yumm!!

Fish pulusu can be made with any kind of hardy fish like salmon, tilapia or catfish and many more. I make it with any which is available. Here I made it with tilapia. Boned fish will be good, but since we don't get them always, I made it with the thick tilapia fillets, cutting them into 2-3 inch pieces.

Well when ever we make pulusu, we tend to make some fish fry too and some hot hot rasam. What can be more wonderful than this??

Ingredients:

2 lb of fish, washed and cut in medium sized pieces (I used Tilapia fillets)

To grind:

1 Onion, roughly chopped
1 1/2 tsp black peppercorns
1 tsp jeera
2-3 cloves garlic

For Gravy:

2 small onion, sliced
1 tomato, chopped
4-5 green chillies
1/2 tsp methi seeds, menthulu
few curry leaves
Chopped coriander for garnish
salt to taste
1 tsp chilli powder
1/2 tsp turmeric
1 tbsp oil
2 tbsp thick tamarind juice, pulp squeezed
Water if needed


Method:

Wash and cut fish and keep aside.
Heat oil in a pan, add methi seeds and curry leaves and let them splutter.
Add the sliced onion and let it cook till translucent.
Add the chopped tomatoes, green chillies and the ground onion, jeera, black peppercorn and garlic paste.
Let it cook until the tomatoes are soft and onion paste is cooked.
Add turmeric and chilli powder and let cook for about 5 minutes.
Add the fish pieces and salt. Fry them a bit in the gravy.
When the fish is almost cooked, add the tamarind pulp juice and some water.
Let it cook and come together like thick gravy.
Garnish with chopped coriander leaves.
Serve hot or warm with rice or rotis.
Enjoy!!!