Andra Style Rawas/Indian salmon fish curry( chapala pulusu)

Chapala pulusu

I have always been a huge fan of seafood. I love kingfish, prawns, mussels, shrimp, crabs, lobster, pomfret...you name it. It probably has something to do with growing up in coastal area; different types of fish curry are a way of life there and I've been eating them since I was a child. I also love fried fish...JUst love it. I could eat fish fry every single day without growing tired of it (my wallet would grow tired of it first ;) )

Ingredients

• For the marinade:

1. 10-12 Pieces of Rawas fish or about 500 grams 
2. 1/2 tsp Turmeric powder
3. 1tsp Salt
4. 1tsp lemon juice

• For the gravy/pulusu:

1. 1/4 tsp Methi seeds
2. 1/4 tsp mustard seeds
3. 3 tsp Red chilly powder
4. 1/2 tsp Turmeric powder
5. 1/2tsp Pepper powder
6. 2tsp Coriander powder
7. 1 Spring Curry leaf
8. 3-4 Green chilly,chopped
9. 1tbsp Ginger Garlic paste
10. 1 big onion finely chopped
11. 3 Tomatoes Pureed
12. 1 small marble sized ball of tamarind soaked in 1/4 cup of water
13. 1/2 cup Gingelly oil or any vegetable oil
14. Salt to taste

Method:

• Marinate the fish pieces with little salt,turmeric powder and lemon juice
• Soak tamarind in 1/4 cup of warm water for about 5 minutes.After 5 minutes make a pulp by squeezing the tamarind well. Strain the pulp and set aside.
• Puree 3 tomatoes with 2tbsp of water and set aside.
• Heat oil in clap chatti or pan,Add some mustard seeds, fenugreek seeds and curry leaves.Fry until the curry leaves are crisp.
• Next add onion followed by chopped green chillies, ginger- garlic paste and salt .Fry till they are light brown.
• Add in all the dry spices one by one and fry for couple of seconds.
• Now add pureed tomatoes and tamarind pulp and 1/2 cup of water.Simmer the gravy for 10 minutes.
• Add marinated fish and let it cook for 7-8 minutes on low flame.Remove off the heat and enjoy it with steaming hot rice.