Chepala Iguru/Fish Curry

Coastal Andhra is very famous for fish recipes. We get many varieties of fish and most popular among them is "Pulasa" and available only in Godavari Districts.  It's name is "Vilasa" when it is born in the sea. It travels from sea and enter into river "Godavari" which contain red and sweet water, then vilasa is known as pulasa and it's taste increases depending on the number of days it travels in the red water of Godavari river and is available during rainy season. Now a days it's cost  is ranging from Rs.1000 to Rs.5000. This one is the costliest fish I know and taste really good when cooked in tamarind juice. 
My favorite fish is "Bommidala fish/Channa marulius fish". In India it is avilable in canals, rivers and lakes. 
"Bocha or Bochee/ Catla fish" is an Asian fish and commenly available in fresh water in India. "Chanduva/Pomfret" will be good when we fry it. Two types of chanduva/Pomfret is available white and black: "Nalla Chanduva and Tella Chanduva". "Perch fish/Pandugappa" will taste good when it is fried or curried. 
"Chirumeenu", a group of very small fish, maybe baby fish(very tiny fish) is found in Coastal Andhra in Godavari river. Chirumeenu is catched by using red color saree as they are attracted to red color. Cleaning Chirumeenu is difficult as they will be  very small and they are cooked in termarind pulp along with onion paste.In a vessel,  tender tamarind leaves are placed and on top of them Chirumeenu is cooked along with spices.
 Korameenu/Red Snapper, Vanjiram/King fish, Killalu/Hilsa fish/Indian Shad fish, Nethallu/Anchovies are some fish that I know. There are lot more fish varieties. Thank you Mom and Dad for  this infromation.

Today I am using Pandugappa/Perch fish. You can use any fish that available to you.

Ingredients:

• Fish pieces - 6
• Onions - 2, Medium
• Green chillies - 3, Slit them
• Curry leaves - 1 spring
• Mustard seeds/Avalu- 1/2 tsp
• Ginger-garlic paste - 1 tbsp
• Red chilli powder - 1 tsp
• Coriander-cumin powder - 1.5 tsp
• Garam Masala - 1/2 tsp or to  taste
• Turmeric powder - 1/2  tsp 
• Salt to taste
• Coriander leaves - 1/4 cup, chopped
• Oil - 2 Tbsp

Preparation:

• Clean the fish pieces and keep aside.
• Heat oil in a wide pan that fit all the fish pieces side by side. Add mustard seeds, green chillies and curry leaves.
• When  mustard seeds start spluttering, add chopped onions and fry till they turn golden brown. Add ginger-garlic paste and cook till raw smell goes off.
• Add red chilli powder, coriander-cumin powder, garam masala, salt and mix well. Now add fish pieces and cook with lid on. Add little water (1/4 cup water) and mix mean while.
• Cook until the fish pieces are well done, adjust salt and garnish with coriander leaves.
• Serve hot with rice.