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.