Chepala pulusu recipe from coastal Andhra

Traditionally fish on the beach is cooked in a pot with lot of spices water and oil all mixed up and the fish pieces are plopped in to cool in the stew. Works as an excellent dish to accompany rice and other such white streams.

Recipe is simple. Sauté the onions curry leaf mirchi and add a couple of cumin seeds. I like to add other spices like cinnamon and cardamom jeera and mustard seeds too. Add ginger and garlic too. Once they turn golden brown plop the fish in and mix lightly to allow the mixture to cover the fish pieces. Let the kid be closed to allow the fish to cool in steam. After about three minutes open them and add salt, turmeric and chilli powder. Mix them lightly and let it cook for minute. Add tamarind pasts or juice about 25% of the fish volume and let it cook for 3 minutes more. There you have the best dish in the world :)

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