Freshwater fish simmered in an intensely sour, thin tamarind broth with green chilli, gongura leaves and a minimal tempering — the distinctly thin, highly acidic fish curry of the Godavari and Krishna river belt of Telangana. The sourness is the point — this is not a creamy or coconut-based curry.
Ingredients
500 g freshwater fish pieces (rohu, catla or any firm river fish — cut into thick steaks)
1/2 tsp turmeric + salt for marinating
Tamarind — golf ball sized piece, soaked in 2 cups warm water for 15 minutes, squeezed and strained
3 tbsp sesame oil
1/2 tsp mustard seeds, 1/4 tsp fenugreek seeds
10 curry leaves, 4 dried red chilli, 1/4 tsp asafoetida
1/2 cup gongura leaves (sorrel — optional but traditional) or 1 tbsp tamarind paste additional
salt, 1/4 tsp sugar
Method
Marinate fish: Rub fish steaks with turmeric and salt. Rest 10 minutes.
Make tamarind broth: Squeeze the soaked tamarind thoroughly in 2 cups water. Strain to produce a thin, intensely sour liquid.
Heat sesame oil: Heat 3 tbsp sesame oil in a wide, earthen pot (preferred) or heavy pan on medium.
Add mustard and fenugreek seeds: Crackle both.
Add curry leaves, dried red chilli and asafoetida: Add all. Sizzle 15 seconds.
Add sliced onion: Cook 5 minutes until softened and slightly golden.
Add ginger and garlic: Cook 1 minute.
Add spice powders: Turn low. Add red chilli powder, turmeric and coriander powder. Stir 1 minute.
Add tamarind broth and gongura: Add the strained tamarind liquid and gongura leaves. Add salt and sugar. Bring to a boil.
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.
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.