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Anand_n:

Not that finicky about it

I have to try catalyst's recipe sometime. I do not use garam masala ( cloves/cinnamon) in fish curries.

My chepala pulusu reecipe...

Wash the fish pieces, mix in salt, chilli powder and turmeric and put aside.

Chop a large onion finely(about 2 cups of chopped onion)

Chop 3-4 green chillies finely.
Slit 4-5 green chiliis lengthwise ( this is because I like the chillies in pulusu:-))

Heat oil in a shallow pan (wide enough to fit all the fish pieces spreade out in a single layer)
On medium heat.
Add 1/2 mustard seeds, 1/2 tsp fenugreek seeds(menthulu) .After the mustard sputters, add 3-4 red chillies broken into halves and curry leaves.
Add 3 tsps of the chopped onion. Fry till the onions caramelise ( turn brown)

Now add the rest of the onions and chopped chillies.

Add salt and cook till onions are cooked.
Add 1 tsp ginger garlic and fry.
Add 2 tsp dhaniya powder, 1/4 tsp pepper powder and fry.

Now , add the slit green chillies, 1-2 small aggplants slit like for guttonkay, or a tomato cut into 4 pieces and fry for a few minutes.

Add tamarind pulp.Add water to bring it to the right consistency. Bring it to a boil.

Now spread the fish pieces in the pulusu, cover and cook till done. Do NOT stri with a spoon - Lift up the pan and shake it gently if needed.

Variations :
Shallow fry the marinated fiesh pieces before putting in the pulusu - holds shape better in pulusu and has a good flavor.

Another flavor enhancer : Mix 1/2 tsp of chilli powder and 1 tsp of sesame powder. Heat a tbsp oil , add this powder and fry.Mix into to prepared fish. I love the aroma it imparts to the dish.

Save chesukoni next time try maadi :-)

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