hi friend welcome to easy and home-style cooking I am mrs ragini today
I'm going to share a fish curry recipe and this curry recipe is
slightly different and it tastes amazing I made this couple of times and I
thought of sharing this with
all of you you know a lot of times my friends and relatives ask me instead of
tamarind juice what else we can use and make you know preparations so today we are not going
to use the tamarind juice we 're going to use another variation for sourness today
we're going to use aamlas aamlas nothing but Indian gooseberry we're
going to use and we're going to make an excellent fish pulusu today you can
use any type of fish today I have the fish which I'm using the head tail and in
between the part I'm using those fish and I'm making this excellent fish pulusu
by adding the gooseberry that is Indian gooseberry Amla to start of you
are going to add some oil its fish little bit extra oil if you want you can use
coconut oil now we're going to add mustard seeds for temporary once the
mustard seeds splutter very little off methi leaves and onions lot of onions
and curry leaves for pulusu always you need to add curry leaves and green chilies and we
are going to cook this onions till it is slightly color and then we're going to add the
gooseberry Indian gooseberry has seed inside it so we need to remove the seed you
have the gooseberry what we're going to do is we're going to cut these
gooseberry see that the seed is not there and cut them I already shade couple of variations
making with gooseberry I showed
the podi that is a Karam podi and gooseberry rice and you can try them once you chop them you need
to put these gooseberry in a blender and make it into a nice paste the onions are
slightly color we're going to add ginger garlic paste you can add 1 teaspoon of
ginger garlic paste
and very little of turmeric and now we're going to add that the amla paste the gooseberry paste here
you can see the gooseberry paste and I blended into nice paste add it this is a
sourness for our dish or what you can do it you can coat the amla paste to the fish also you can
coat it either to the fish and then add it in the onions or in the onions also you can add it
and cook this we are going to cook this for another 2 minutes before that we're going to
add some chili powder also for spiciness and very little of water and I'm
going to cook this one of the two minutes then we're going to add fish
pieces and the coconut milk after 2 to 3 minutes of cooking you can do this lightly cooked now
we're going to add the fish pieces I have to fish the head tail and the
center my husband loves the head tail and the center part so I'm using those
pieces and cooking for him
slightly coat the fish with this masala some more salt I added very less salt
you're going to cover this with the lid and going to cook on slow slow flame for five to seven
minutes we want the fish to be slightly cooked so we need to cover this for five
to seven minutes and then we're going to add coconut milk after four minutes of slow cooking fish is
getting cooked you going to slightly rotate this this wont be too much of
gravy and we're going to cook this for another five minutes on other side by
covering the lid after another 5 minutes I'm going to just check now you can see slightly the
oil is rising up and fish is getting cooked the fish needs to be slightly you
know juicy juicy so you should never over cook if it is over cooked then it will
break so we don't want that fish to break can see this is cooked now I'm
going to add
the coconut milk and I can add some more of chili powder it's not too spicy we
love slightly spicy so I'm adding little bit extra of chilli powder don't mix it slightly
rotated otherwise your fish will break now increase the flame and let it cook
for 2 minutes and we're going to switch off the flame and serve this with rice
it will taste amazing another two minutes this is ready in the last if you want you can add very
little garam masala powder and also fresh finely chopped coriander and switch off the
flame this is ready to serve with rice I'm going to just check the taste slightly
different gravy instead of using our tamarind juice you can use the Indian
gooseberry I already checked the taste it's very very nice slightly different
yummym slightly sour and I got the methi seeds so slightly bitterness from methi and not too spicy I added
little bit extra chilli powder but still it's not spicy and the fish is also perfectly cooked not
too soft
you can see it still holding its shape along with the gooseberry so all the
flavors are there in fish its nice and super tasty once in a while instead
of making a regular
chapala pulusu that is fish pulusu you can try making this amla fish pulusu I hope you
enjoyed this simple session of making amla fish pulusu so if you like it make it
share it and also for your family fresh fresh food see you in another session with
some more recipes.