Main ingredients:  bommidalu, tamarind.

Preparation and cook time: 30- 45 minutes (approx).

Serves :4.

BOMMIDALA PULUSU

BOMMIDALA PULUSU

 

INGREDIENTS:

  1. 1 kg Bommidalu/small fishes (cleaned and neatly washed).
  2. 2 medium onions (chopped).
  3. 4 green chilies (slit length wise).
  4. 1 medium tomato (mashed).
  5. Salt-to taste.
  6. 1 big pinch turmeric pwd.
  7.  2 tbsp thick tamarind pulp.
  8. 1 tsp ginger garlic paste.
  9. 1 tbsp red chilly pwd.
  10. 1 tsp cumin pwd (optional).
  11. 1 tsp garam masala pwd.
  12. 2 tbsp fresh chopped coriander leaves.
  13. 3 tbsp oil.

PREPARATION:

  • In a wide bowl, place the washed bommidalu along with salt, turmeric pwd, red chilly pwd and ginger garlic paste and combine well. Keep aside.

METHOD:

BOMMIDALA PULUSU PREPARATION

BOMMIDALA PULUSU PREPARATION

  1. Heat oil in a wide cooking vessel on over low flame, add chopped onion and green chilies and sauté for minute or until transparent.

    PREPARATION OF BOMMIDALA PULUSU

    PREPARATION OF BOMMIDALA PULUSU

  2. Add marinated fishes/bommidalu and let it cook for 3 minutes.

    BOMMIDALA PULUSU PREPARATION

    BOMMIDALA PULUSU PREPARATION

  3. Turn the fishes over and cook for another 3-5 minutes.img_2956
  4. Now add the tamarind paste, jeera pwd, mashed tomato and 1 ½ cup of water.

    BOMMIDALA PULUSU

    BOMMIDALA PULUSU

  5. Cook covered for about 15 minutes or until the gravy thickens.
  6. Finally add garam masala pwd and chopped coriander leaves and let it cook another minute.

    BOMMIDALA PULUSU

    BOMMIDALA PULUSU

Serve  hot with steamed rice.

SABITHA..

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