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.

Bommidayalu Igguru (Andhra's famous fish curry) / Smelt Fish Curry

Bommidayalu / Smelt fish	½ kg
Onions (medium large in size)	2 (chopped)
Green chillies	4 (slit)
Curry leaves	few
Oil	4 tbsp
Red Chilly powder	2-3 tsp
Turmeric	1/4 tsp
Salt	to taste
Ginger garlic paste	2 tbsp
Garam Masala: (grind into fine paste)	Cinnamon - 2 (inch size pecs no.2) Cardamom - 2-4 Poppy seeds - 1 tbsp Coriander seeds - 1 tbsp Cloves - no.8 Cumin seeds - ½ tsp (optional)

For cleaning fish :

Cup buttermilk Turmeric Salt

• Clean and wash  the fish under tap water for 5-6 times. Now add cup buttermilk, turmeric and salt. Soak it for 5mins. Then finally wash for one more time with water. This step is to avoid fish smell.
• To washed fish mix ginger garlic paste , red chilly powder, turmeric and salt. keep aside.
• Heat oil in a wide pan. Add onions, green chillies and curry leaves. Fry till onion turns to pink.
• Then add marinated fish and arrange them. Allow to cook on medium heat for 2-3mins. Then turn the fish to other side and cook for 2-3 min.
• Now add 2.5 to 3 cups water. Keep the flame to high and allow to boil for 5 min.
• Add garam masala paste and mix carefully. Cover and cook for another 5 min or till the gravy thickens on medium heat.
• Off the flame and garnish with coriander leaves and cover with lid for 5 min.
• Serve with hot rice.

FISH FRY

Fish (tilapia/catfish/red snapper)	1pound (cut into pieces)
Red chilly powder	2 tsp
Turmeric	1/4tsp
Salt	to taste
Ginger Garlic paste	2 tsp
Lime juice	2 tbsp

• Clean, wash and cut fish into 2 inch size cubes. (Here, I used tilapia fillets)

•  Apply salt, lime juice, ginger garlic paste ,turmeric and red chilly powder.

• Keep aside for 30mins.

• Heat frying pan and pour 5tbsp of oil and shallow fry these marinated fish pieces.

• Fry till fish turns into golden brown color.

• Garnish with chopped coriander leaves.

KURNOOL FISH PULUSU

Catfish(korrameenu) ½ KG
Onions 2 medium size
Tomatoes 1 cup
Coriander leaves ½ bundle
Fresh coconut ½ cup
Green chilies 6
Red chili powder 1tsp
Tamarind pulp ½ cup
Turmeric 1/4tsp
Salt To taste
Oil ¼ cup

Clean fish in salt and turmeric water.
Drain water and keep aside.
In a mixer jar add onions, tomatoes, coriander, green chilies and coconut.
Make into fine past
Heat oil in a pan.
Fry above paste until oil floats.
Now add seasonings and tamarind pulp.
Add three cups of water.
Check salt and sourness.
When water starts boiling add fish pcs one by one slowly,
Cover with lid. Cook on high flame for 15mins.
Serve with hot rice.