Chepa Pulusu

Fish tamarind stew — whole small fish or large fish pieces simmered directly in a thin tamarind-based broth with fried onion, green chilli, curry leaves, mustard seeds, and a gentle spicing of coriander and red chilli. The pulusu is thinner and more liquid than a fish curry; the fish cooks in the sour tamarind water and releases its oils into the broth, creating a deeply flavoured, sharp soup-stew eaten primarily over rice. The Rayalaseema version uses more tamarind than the coastal Andhra equivalent and less coconut influence; it is the everyday fish preparation of the region's river-fishing communities.