Pittapariga in raw tamarind
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| Prep Time | 30 minutes |
| Servings |
people
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Ingredients
- Pittapariga fishes - 500 g
- Raw tamarind pods - 500 g
- Red chilly powder - 1 tbsp
- Onion(chopped) - 1 cup
- Mustard seeds - 1 tsp
- Ginger(garlic paste - 1 tbsp) -
- Garlic bulbs - 1/2 cup
- Green chillies - 6 nos
- Turmeric powder - 1 tsp
- Curry leaves - 1/2 cup
- Refined oil - 300 ml
- Salt(As reqd) -
For preparing masala:
- Poppy seeds(Kasha kasha) - 1 tbsp
- Coriander seeds - 1 tbsp
- Cumin seeds(Jeerakam) - 1 tsp
- Mustard seeds - 1 tsp
- Cloves(Grambu) - 10 nos
- Cardamom(Elakka) - 10 nos
- Onion - 1 cup
- Dry red chillies - 4 nos
Ingredients
For preparing masala:
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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 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.
- 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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