Chepala Eguru Curry(Tamarind leaf fish curry)

Tamarind is a very well known herb and plant used by Indian’s in different types of cuisines, tamarind leaves has medicinal values these are used as herbal medicine as well as for spicing up soups and mainly in fish soups.

Fresh tamarinds are easily available in the spring months and are used in various cuisines.This fresh tamarind can be dried and stored and used when fresh leaves are unavailable.

Ingredients:

Tamarind leaves - 1/4kg

Tamarind paste - 1cup

Fish - 1kg

Onion- 1 large size

Green chilli - 3

Red chilli powder - 3 tbps

Tomato- 1

Ginger garlic paste - 2 tbps

curry leaves - 10-12

mustard seed-1 tbps,cumin seeds-1 tbps, coriander seed- 1 tbps (roast and powder all these)

salt

oil

Raw mango - 1 (optional)

Procedure:

• Heat a heavy bottomed pan on medium flame add oil,once it starts smoke add onions and fry till golden brown,now add green chilli,curry leaves,ginger garlic paste and fry for 2 min till oil separates.
• Now add fish gently add cook it for 5 min (quarter cooked)
• now add 2 cups of hot water,tamarind paste, chili powder,mustard,cumin, coriander powder,mango,salt and stir gently take care that fish shouldn't break
• Bring the gravy to boil for 5 min now add tamarind leaves and allow it to boil for another 15 mins till its done.
• Serve hot with boiled rice or dose.