Telangana Chapala Pulusu Tamarind Fish Curry

Method

1. 1

   Marinate fish: Rub fish steaks with turmeric and salt. Rest 10 minutes.

2. 2

   Make tamarind broth: Squeeze the soaked tamarind thoroughly in 2 cups water. Strain to produce a thin, intensely sour liquid.

3. 3

   Heat sesame oil: Heat 3 tbsp sesame oil in a wide, earthen pot (preferred) or heavy pan on medium.

4. 4

   Add mustard and fenugreek seeds: Crackle both.

5. 5

   Add curry leaves, dried red chilli and asafoetida: Add all. Sizzle 15 seconds.

6. 6

   Add sliced onion: Cook 5 minutes until softened and slightly golden.

7. 7

   Add ginger and garlic: Cook 1 minute.

8. 8

   Add spice powders: Turn low. Add red chilli powder, turmeric and coriander powder. Stir 1 minute.

9. 9

   Add tamarind broth and gongura: Add the strained tamarind liquid and gongura leaves. Add salt and sugar. Bring to a boil.

10. 10

    Add fish: Gently add the marinated fish steaks. Reduce to medium-low. Simmer 8 to 10 minutes — do not stir, just shake the pot gently. The fish cooks in the sour broth. Serve with steamed rice.

11. 11

    Note: Chapala Pulusu (chapala = fish, pulusu = thin, sour tamarind-based broth in Telugu) is the fish preparation of the Godavari and Krishna river districts — the twin river belts that run through the heart of Telangana and Andhra Pradesh. The pulusu style (thin tamarind broth) is in direct contrast to the thick coconut-based fish curries of the Kerala and Tamil Nadu coasts. The intentional sourness of the pulusu — much more acidic than most Indian fish curries — is a Telangana-Andhra flavour preference that applies to many preparations beyond just fish.