Chepala Pulusu

Ingredients

• 700g firm fish steaks such as king mackerel, tilapia or pomfret, on the bone
• 1 tsp turmeric, for the fish
• 1 tsp salt, for the fish
• 1 lime-sized ball of tamarind, or 3 tbsp tamarind paste
• 4 tbsp sesame oil
• 1 tsp fenugreek seeds
• 1 tsp black mustard seeds
• 1 tsp cumin seeds
• 20 fresh curry leaves
• 2 onions, finely chopped
• 2 tbsp ginger-garlic paste
• 2 green chillies, slit
• 2 tbsp Guntur or Kashmiri chilli powder
• 1 tbsp ground coriander
• 1/2 tsp turmeric, for the gravy
• 1 tsp salt, for the gravy
• 1 tsp jaggery, grated
• 400ml hot water
• 3 tbsp chopped coriander leaves

Before you cook

• Rub the fish steaks with the turmeric and salt and set them aside for 20 minutes.
• Soak the tamarind in 300ml of hot water for 20 minutes, squeeze out the pulp and strain.
• Finely chop the onions.

Steps

1. Heat the sesame oil in a wide clay pot or heavy pan over a medium heat.
2. Add the fenugreek seeds and fry for 20 seconds only, until they turn a shade darker. Take them past that and the whole dish will taste bitter.
3. Add the mustard and cumin seeds and wait for them to crackle.
4. Stir in the curry leaves and the chopped onions and fry for 10 minutes until soft and golden.
5. Add the ginger-garlic paste and green chillies and cook for 2 minutes.
6. Turn the heat to low, add the chilli powder, ground coriander and turmeric, and stir for 30 seconds.
7. Pour in the strained tamarind water and the hot water, then add the salt and jaggery.
8. Bring the gravy to a boil and simmer uncovered for 15 minutes, until it has reduced by about a third, darkened, and lost its raw tamarind edge.
9. Slide the fish steaks into the gravy in a single layer.
10. Simmer for 10 minutes without stirring, tilting and swirling the pot occasionally so the pieces stay intact.
11. Spoon a little gravy over the exposed tops of the fish and cook for a final 2 minutes.
12. Take the pot off the heat, scatter over the coriander, and leave it to stand for at least 20 minutes before serving with steamed rice.
13. Serve the pulusu warm rather than piping hot, so the sourness reads properly.