Korameenu pulusu

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Drinks Recipe Recipes. You may also want to try undefined, undefined, undefined, undefined, undefined, undefined, undefined

Rate This Recipe


  • 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.