Name: Matta Gidisela Pulusu
Prep time: 30 min
Total time: 30 min
Ingredients: 500 g Mutta Gidiselu (small murrel fish); Tamarind (big lemon size); Jaggery (lemon size, Sharkara); 1 tbsp Red chilly powder; 1 tsp Mustard seeds; Green chillies (half split); 1/4 cup Garlic cloves; 1 tsp Turmeric powder; 1/4 cup Curry leaves; 1 cup Onion (chopped); 300 ml Refined oil; Salt (As reqd); 1 tbsp Poppy Seeds (Khus khus); 8 nos Cloves (Grambu); 8 nos Cardamom (Elakka); 1 cup Onion (chopped); 1 tbsp Mustard seeds; 4 nos Dry red chillies; 1 tsp Cinnamon powder (Karugapatta)

Matta Gidisela Pulusu

Small Murrel fish in Tamarind Soup - Matta Gidisela Pulusu

Print Recipe

Prep Time 30

Total Time 30

Cuisine Andhra

Servings people

Ingredients

500 g Mutta Gidiselu small murrel fish
Tamarind big lemon size
Jaggery lemon size, Sharkara
1 tbsp Red chilly powder
1 tsp Mustard seeds
Green chillies half split
1/4 cup Garlic cloves
1 tsp Turmeric powder
1/4 cup Curry leaves
1 cup Onion chopped
300 ml Refined oil
Salt As reqd

Spicy paste Ingredients:

1 tbsp Poppy Seeds Khus khus
8 nos Cloves Grambu
8 nos Cardamom Elakka
1 cup Onion chopped
1 tbsp Mustard seeds
4 nos Dry red chillies
1 tsp Cinnamon powder Karugapatta

Instructions

For preparing matta gidisela pulusu, remove the scales and fins of the fishes. Make vertical slits on the ventral side just behind the head and remove the visceral parts of all fishes. Wash thoroughly with salt and water.
Add turmeric powder, red chilly powder, one tea spoon salt and one table spoon of oil to the fish. Mix well and leave to marinate.
Add tamarind to one cup of hot water and extract pulp. Add jaggery to the pulp and keep aside.
Add all the ingredients of spicy paste to a blender and grind into a fine paste.
Take a deep bottomed pan, add oil and heat. Splutter the mustard seeds. Add onion pieces and stir fry till brown. Add half split green chillies, slightly pounded garlic bulbs and the spicy paste and fry till the raw smell is gone.
Now add the marinated fish and curry leaves. Fry carefully until oil shows up.
Add tamarind pulp with jaggery, sufficient salt and two cups of water. Mix well.
Simmer the contents on medium fame until all the ingredients are blended well with each other.
Matta gidisela pulusu is ready. Serve hot with rice.

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Matta Gidisela Pulusu