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Andhra cuisine is known for cooking with lots of spices and aromatics. Bommidayila Pulusu, is a traditional andhra fish curry which is cooked in lot’s of spices. It has nice spicy and tangy/sour taste which is perfect to eat with plain rice.

serves: 2 people
4 small slices of fish(I used catfish, but one can use any fish of their choice)
2 Tbsp oil
1/2 Tsp ginger garlic paste(optional)
1/2 tsp fenugreek seeds
1/2 tsp mustard seeds
3/4 onions(if big), finely sliced
2-3 split green chilies
3-4 Tbsp curry leaves
2 tomatoes, chopped
1/4 Tbsp turmeric
1 Tsp red chilly powder (you can use less chilly also)
1/2 Tbsp coriander powder
salt to taste
1 Tbsp tamarind extract(I used redymade)

Wash fish in running water. Marinate for 20-30 minutes with pinch of turmeric and salt.
Heat some oil in a kadahi. Add some fenugreek and mustard seeds and let it splutter. Add ginger garlic paste, Add the onions, cook till the onions soften and turn brown. Add some curry leaves and green chilies. Now add the tomatoes and let it cook till it becomes mushy. Add the turmeric and red chilly powder, Mix well. Add the coriander powder and salt. Add some tamarind extract to reach a liquid consistency.
Let the masala simmer for a  minute or two (till it comes to a boil). Now add the fish, let it simmer on low flame for 7-8 minutes or completely done.
Garnish with some chopped coriander and serve hot with plain rice.

1) Marinating fish is optional. But it adds more taste to fish.
2) do not add salt at a time. Kep in mind that we’ve added salt to marination too.
3)One can cover kadhai for 2-3 minutes to fasten the cooking process. But keep in mind fish need very less time to cook and overcooked fish will be mushy and won’t taste good.

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