Ingredients

• 1 kg - korameenu fish
• 6 green chillies
• 3 onions, medium sized ( sliced thinly )
• 1/2 tsp - jeera powder
• 1 tbsp - dhania powder
• 1 tbsp - red chilli powder
• 3 tbsp - thick tamarind paste
• salt
• 1/2 tsp - methi seeds
• 10 curry, patta leaves
• 1 tbsp - chopped coriander
• 1 tsp - haldi ( 1/2 tsp for cleaning and 1/2 tsp for the curry)
• 2 tsp - ginger garlic paste
• 4 tbsp - oil

How to Make Korameenu pulusu

• Cut (scales removed and cleaned) fish into 1 5 to 2" thick slices.
• Rub some salt, haldi and rinse them in plenty of water and keep aside.
• Heat oil and add methi seeds and brown them. Add curry leaves, chillies and onions. Fry till the onions become soft and pink.
• Add ginger-garlic paste and fry till the raw smell is gone. Add haldi, red chilli powder, dhania powder and jeera powder. Mix well and cook for 2 minutes.
• Drop fish pieces into onion masala, mix gently and cook for 2-3 minutes on each side, until it changes color.
• Mix the tamarind paste in 500-600 ml of water and slowly pour this over the curry, along with salt.
• Cook under a low heat till the fish becomes tender and the gravy thickens. Sprinkle coriander leaves as a garnish. Serve with hot plain rice.