Fish raw mango gravy | Fish Pulusu | Fish Gravy in tamarind juice with green mango | Step by step pictures | How to make chepala pulusu

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CATEGORY- SEA FOOD/ GRAVY/ FISH
PREPARATION TIME- MINUTES
COOKING TIME`30 MINUTES

WHAT YOU NEED

Fish -1 big washed and chopped into pieces (around 5-6 pieces)
raw mango-2 small
onion-1 big
tomtao-1 big
tamarind juice-1 cup
red chili powder-1 tsp
salt
turmeric powder-1 tsp
cumin+coriander powders-1+1 tsp
garam masala-1 tsp
fenugreek seeds powder (menthi podi) -1 tsp
oil-2 tbsp
cumin-1 tsp
cilantro leaves-few
ginger garlic paste (GGP)-1 tbsp

HOW TO COOK

Heat pan and add oil..saute cumin and add finely chopped onions+GGP  .Saute until brown and add chopped mango pieces...

Next add all spice powders and mix well..Cook for 5 minutes in medium flame with lid and add chopped tomato..

Then after 3-4 minutes add tamarind juice and mix well..Boil it for 5 minutes in low flame and place fish pieces..

Now very carefully without disturbing fish pieces mix the gravy once and cook it for 10 minutes in low flame.

Then add fenugreek powder and cilantro leaves...Again let it cook for 5 more minutes and turn off..

Serve hot with white rice..Tastes just awesome..

MAHAS NOTES

Adding fenugreek powder in fish curries is very important..don`t skip/forget.

Never mix after adding fish pieces..they can loose the shape.

Sdjuct the tamarind juice according to mango quantity..Here I used bit more for tnagy taste..You can take 1/2 cup if the mangoes are too sour..

Always serve hot for best taste..You can refrigerate thsi gravy for 2 days...

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