Chettinad Fish Curry/ Pulusu

Serving size : 4

Courtesy :   Eenadu Sunday

Roha Fish / Rava Fish	1 kg (curry cut)
Onions	2 medium size (chopped)
Tomato	1 medium size ( cut into cubes)
Green chillies	2 slitted
Tamarind	Lemon size(soak and extract the pulp)
Tempering Ingredients:	Garlic flakes - 4 flattened Curry leaves - few Mustards - 1 tsp Fenugreek - ½ tsp Red chillies - 2
Masala paste	Onion 1 ( roughly chopped) Tomato 1 (roughly chopped) Coriander seeds 2 tbsp Jeera seeds 1 tbsp Grated fresh coconut ¼ th cup
Seasonings	Red chilly powder 4 tsp Turmeric 1 tsp Salt to taste
lemon	1

Preparations before cooking:

• Soak Tamarind and extract the pulp. Use 2- 3 glasses of water. It should be watery.
• For masala, fry onion and tomato in 2 tsp oil. Transfer to mixer jar. Add remaining ingredients listed under masala paste and make into a fine paste. If required add water to form a paste.
• Clean the fish and wash at least 5 to 6 times under tap water. Drain the fish and keep aside.

Procedure:

• Heat oil in a wide pan. When oil is nice and hot, add tempering seasonings. Fry for a minute.
• Fry onions, green chillies and tomatoes. Fry till tomato are cooked and mashed.
• Then, add masala paste and fry till oil floats.
• Add seasonings and tamarind water. Allow to boil for 5 mins.
• Add fish pcs carefully. Check the seasoning. If needed add according to your spice level.
• Continue boiling for another 10mins on medium high flame.  
• Off the flame and let it cool down for 5 - 10 minutes.
• Squeeze the lemon juice. Mix well.
• Serve along with Hot rice.