Nellore Chepala Pulusu

Ingredients:

Marination:
Fish steaks:2 lbs
Turmeric-1 tsp
Fenugreek powder/methi podi:1/4 tsp
salt:1 tsp or to taste
Chilli powder:1 1/2 tsp
Ginger Garlic Paste: 1tsp
Oil: 1 tsp
Corainder Powder:1 tsp
lime/lemon juice : 1tsp

Pulusu:

1 lemon/ tennis ball size tamarind soaked in 1 cup warm water
1 tomato
1/2 raw green mango diced with Skin on.
3-4 Green Chillies Slit length wise
1 Onion Cut length wise
1/4 cup Fresh Coriander Leaves
1 Tbsp Oil
1/2 tsp salt

Kitchen Equipment/utensils:

Large skillet (wide pan) with lid. 

Blender or Mixer.

Cooking Method:

1. Clean and wash fish steaks and marinate the fish with all the marination ingredients.
2. Let is rest while prepping for pulusu
3. In a wide skillet, heat oil and saute chillies, onions, while onions are sauteing.
4. Squeeze out the tamarind pulp and blend with tomato using hand blender or Grinder set aside.
5. After onion turn are translucent, add the tamarind tomato puree and check for sourness. Add enough water to adjust sourness.
6. Bring it boil , add salt and mix well, reduce flame to low-medium on gas or 3-4 on induction or electric stove
7. Now safely place the fish into pulusu using a spatula and see that all layer in one later. 
8. See that all fish pieces should be immersed in pulusu. 
9. Scrap out the remaining marinate into pulusu.
10. Add mango Pieces on top and DO NOT MIX.
11. Set timer to 20  minutes and cover with lid in low - medium flame.
12. Check back after 20 minutes,  see the mango pieces area cooked no need testing fish.
13. Switch off  add coriander leaves and let it rest with covered lid for another 20-30 minutes.

Tips:

1. Use, Tilapia, Black seabass or any fresh water fish. Salmon steaks also work best.
2. Steak are fish cut in indian style with skin on
3. For friends in US, check in chinese stores, they have aquarium with live fish and they cut as we want and give head and tail too
4. Safety Tip: DO NOT EAT CATFISH IN US they are called maardulu in telugu and not good for health.
5. Do not get tempted, to mix after adding fish.
6. Tastes better after couple hours when pulusu thickens.