Chappalu Pulusu ( Fish Curry using ground Coconut and Onion )

Ingredients:

Red snapper fish (Sankara)	6 – 7 medium (or similar to that).
Onion	1 small
Sour (country) tomato	2 medium
Garlic	8-10 cloves
Mustard	½ tsp
Fenugreek seeds	½ tsp
Red chilli / coriander powder mix	3 tsp
(Mix chilli powder and coriander powder  100 : 150 gms)
Turmeric powder	½ tsp
Sambar powder	1 tsp
Salt	2 tsp or more
Tamarind	Lime size
Curry leaves	Few
Thalimpu Vodiyum (Thalippu Vadagam)	Little (optional)
Oil	3 tbsp
Coriander leaves	Few

For marination:

Red chilli / coriander powder mix	½ tsp
(Mix chilli powder and coriander powder  100 : 150 gms)
Turmeric powder	2 pinch
Salt	less than ¼ tsp

For grinding:

Sambar (Small) Onions	8-10 nos
Pepper corns	½ tsp
Curry leaves	6 – 8
Coconut grated	4 tbsp
Oil	2 tbsp

Method:

1. Wash and clean the fish. Add marinating ingredients and coat well. Keep aside.
2. Now prepare for grinding.  Peel and slice the small onions. In a kadai heat 2 tbsp of oil. Add pepper corns and fry a little (do not heat the oil into too hot. Peppercorns may burst). Add sliced onions and curry leaves. Fry till light golden brown. Lower the flame and add grated coconut, fry for 2-3 minutes. Cool down the fried ingredients and grind into smooth paste using sufficient water. Keep aside.
3. Chop onion into small pieces. Peel garlic and chop into big bits. Cut tomatoes into cubes.
4. Soak tamarind in one cup of water for 10-15 minutes. Squeeze and strain water. Add half cup of water into it. Add above mentioned red chilli/coriander powder, turmeric powder, salt and curry leaves. Mix well and keep aside.
5. Now heat a kadai and pour 3 tbsp of oil. When it becomes hot, add mustard and allow to splutter. Then add fenugreek seeds and vodiyum (if you are using). Fry a little bit. Add onion and garlic pieces, fry till golden brown. Lower the flame, add tomatoes and cook till mushy and soft.
6. Now pour prepared tamarind water and ground paste. If it is thick add little more water. It should be in semi thick consistency. Wait for one boil, then lower the flame, cover and cook for 15-20 minutes.
7. Now open and check the salt. If needed adjust salt and water. If oil floats on the top, then the curry is ready. Now add sambar powder and coriander leaves, mix well. (Do not raise the flame. Maintain in low flame). Now add the marinated fish gently. Cook for 2-3 minutes and switch off the flame. Immediately cover with a lid and keep covered for 10 more minutes. Tasty and yummy fish curry is ready.

Tip:

Do not over cook the fish. Just mentioned time is enough. While serving use a wide big spoon. You can use cut fish pieces in place of whole fish.