Bommidala Pulusu with Steamed Basmati Rice

Instructions

1. 1

   Prepare Fish and Tamarind Extract

   • In a bowl, gently coat the cleaned fish pieces with 1/4 tsp turmeric powder and 1/2 tsp salt. Set aside to marinate for 15 minutes.
   • Soak the tamarind in 1.5 cups of hot water for 15 minutes.
   • Squeeze the tamarind thoroughly to extract all the pulp. Strain the liquid through a fine-mesh sieve, pressing the pulp to get all the juice. Discard the solids and set the tamarind water aside.
2. 2

   Temper Spices and Sauté Aromatics

   • Heat sesame oil in a wide, heavy-bottomed pan or a traditional clay pot (manchatti) over medium heat.
   • Once the oil is hot, add the mustard seeds and fenugreek seeds. Allow the mustard seeds to splutter, which should take about 30-45 seconds.
   • Add the curry leaves and slit green chillies. Sauté for 30 seconds until fragrant.
   • Add the finely chopped onions and a pinch of salt. Cook for 8-10 minutes, stirring occasionally, until the onions are soft and golden brown.
3. 3

   Build the Masala Base

   • Add the ginger-garlic paste and sauté for 2 minutes until the raw aroma disappears.
   • Add the chopped tomatoes and cook for 5-7 minutes until they turn completely soft and mushy.
   • Reduce the heat to low. Add 1/2 tsp turmeric powder, red chilli powder, and coriander powder. Stir and cook for 1 minute until the spices are aromatic and oil begins to separate from the masala.
4. 4

   Simmer the Pulusu (Gravy)

   • Pour the prepared tamarind extract and 2 cups of water into the pan. Add the remaining salt and the optional jaggery.
   • Stir well to combine everything. Increase the heat to high and bring the gravy to a rolling boil.
   • Let it boil for 5-7 minutes, allowing the raw taste of the tamarind to cook off and the gravy to thicken slightly.
5. 5

   Cook the Fish

   • Gently slide the marinated fish pieces into the boiling gravy one by one, ensuring they are submerged.
   • Reduce the heat to a low simmer. Cover the pan and cook for 10-12 minutes. Do not stir with a spoon; instead, gently hold the pan by its handles and swirl it occasionally to prevent the fish from breaking.
   • The curry is done when the fish is cooked through and you see a layer of oil floating on top.
6. 6

   Garnish and Rest

   • Turn off the heat. Garnish with freshly chopped coriander leaves.
   • Cover the pan and let the Bommidala Pulusu rest for at least 30 minutes before serving. This step is crucial as it allows the fish to absorb the flavors of the gravy.
   • Serve hot with steamed white rice.