Name: Pittapariga - Chintakaya Pulusu
Prep time: 30 min
Total time: 30 min
Ingredients: 500 g Pittapariga fishes; 500 g Raw tamarind pods; 1 tbsp Red chilly powder; 1 cup Onion (chopped); 1 tsp Mustard seeds; Ginger (garlic paste - 1 tbsp); 1/2 cup Garlic bulbs; 6 nos Green Chillies; 1 tsp Turmeric powder; 1/2 cup Curry leaves; 300 ml Refined oil; Salt (As reqd); 1 tbsp Poppy Seeds (Kasha kasha); 1 tbsp Coriander Seeds; 1 tsp Cumin Seeds (Jeerakam); 1 tsp Mustard seeds; 10 nos Cloves (Grambu); 10 nos Cardamom (Elakka); 1 cup Onion; 4 nos Dry red chillies

Pittapariga - Chintakaya Pulusu

Pittapariga in raw tamarind

Print Recipe

Prep Time 30

Total Time 30

Cuisine Andhra

Servings people

Ingredients

500 g Pittapariga fishes
500 g Raw tamarind pods
1 tbsp Red chilly powder
1 cup Onion chopped
1 tsp Mustard seeds
Ginger garlic paste - 1 tbsp
1/2 cup Garlic bulbs
6 nos Green Chillies
1 tsp Turmeric powder
1/2 cup Curry leaves
300 ml Refined oil
Salt As reqd

For preparing masala:

1 tbsp Poppy Seeds Kasha kasha
1 tbsp Coriander Seeds
1 tsp Cumin Seeds Jeerakam
1 tsp Mustard seeds
10 nos Cloves Grambu
10 nos Cardamom Elakka
1 cup Onion
4 nos Dry red chillies

Instructions

For preparing pittapariga - chintakaya pulusu, first remove the scales and fins of all fishes.
Make a cut vertically on ventral side just behind operculum and remove the visceral mass.
Repeat the process to all the fishes. Wash thoroughly Add turmeric powder, ginger-garlic paste and one tsp of salt to the fish, mix well and allow to marinate.
Take all the ingredients for preparing masala and grind into a fine paste.
Take two cups of water, add green tamarind pods and boil till the pods are smooth. Extract pulp into a cup.
Take a deep bottomed pan, add oil and heat. Splutter the mustard seeds, add onion pieces and fry till they turn brown.
Add the masala paste and fry till raw smell is gone. Add slightly pounded garlic bulbs and half split green chillies and fry till oil shows up.
Now add the marinated fishes, red chilly powder and salt and stir fry till oil shows up. Add the green tamarind pulp and mix well.
Add three cups of water, mix well and cook in medium flame till the fishes are cooked well.
Serve pittapariga - chintakaya pulusu hot with rice.

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Pittapariga – Chintakaya Pulusu