Chapala Koora

Ingredients

Kendai Fish    :    ½  kilo
Chilli Powder     :    5 tsp
Turmeric Powder     :    2 tsp
Tamarind        :    100 gm       
Coriander seeds    :    3 tsp   
Mustard        :    a little
Fenugreek    :    1 tsp
Onion         :    2
Tomato        :    2
Ginger        :    small piece
Garlic         :    2  (small)
Salt         :    to taste    
Oil        :    150 gm
Coriander leaves    :    as needed

Method    

Clean the fish and cut it into pieces.
Cut onion, tomato finely. 
Peel garlic, take half of the garlic and grind to a paste with ginger.
Mix turmeric powder with ginger garlic paste, smear the fish pieces with the paste and set aside. 
Heat oil in a vessel, add mustard and fenugreek.
When they splutter add cut onion, tomato and fry till is golden in colour.
Add water to tamarind, and extract.   
To the tamarind extract add turmeric powder, chilli powder, salt and mix.
Add the tamarind extract to the fried onion and let it boil.
If needed add  ½ cup of water and let it boil.
Add the fish pieces and let the contents boil for 10 - 15 minutes.
Fry Coriander seeds,  fenugreek and powder.
When the fish is cooked add the fenugreek powder and remove the vessel from stove.


Note: This recipe is taken from the book "Andhra Special Samiyal" by prabarajappa published by Manimekalai Persuram