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.