Back home we usually prepare fish curry with local find.... like Bangaru teega, Bocha, Sheelavati fish, Bommidalu, Vanjaram and Chanduvalu. Since we dont get some of these in USA, We have to adjust what ever we get in Giant, Taiwan Market and some Asian grocery stores in USA .so let us make and enjoy the Chepala Pulusu( Fish Gravy).
Ingredients:
2 Lb(1 kg) Fish pieces,
2 Big Onions,
5 Table Spoons of oil,
75 Gms of Tamrind,
Cilantro,
6 green chillies,
2 Large Tomoatos
5 Small Brinjals(Vankayalu),
Chilli Powder,
Turmeric powder,
Spices( Masala):
6 cloves garlic minced,
1 big fresh ginger root,
1 Spoon of cloves( About 10 cloves),
4 Elaichi,
1 Table spoon of Jeera,
2 Table spoons of Coriander seeds,
1 Table spoon of Gasalu,
Procedure:
- Cut fish in to thin pieces and wash with salt and turmeric powder to avoid smell.

- Grind the spices( Masala) in a grinder or Mixer till become thick and smoother.
- Cut onions in to small pieces and Grind them.
- Soak Tamrind with water for 15 mins and squeeze the tamrind for thick juice.
- Cut Tomatos in to Pieces.
- Cut Brinjals as we cut for Guttu Vankaya.

- Chop Green chillies in to 2 pieces each.
- Now heat oil in a pan and fry Onion paste for 3 mins and add Masala, Green chillies, Tomato pices, Brinjal and fry for few minutes.
- Now add fish and salt to Masala and onion paste fry it for few minutes(Stir Fish pices carefully).
- Now add Tamrind juice to Fish and add Enough salt and Chilli Powder(avoid stirring continuously because the pieces may break in to tiny pieces).
- Cook until the gravy becomes thick.
- Now chop Cilantro and add to fish gravy.

Tips:
- You can eat fish with White Rice,
- For good taste, Eat Fish curry after 4 to 5 hours of cooking.