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

Method:

1 Cut (scales removed and cleaned) fish into 1.5″ to 2″ thick slices.
2 Rub some salt, haldi and rinse them in plenty of water and keep aside.
3 Heat oil and add methi seeds and brown them. Add curry leaves, chillies and onions. Fry till the onions become soft and pink.
4 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.
5 Drop fish pieces into onion masala, mix gently and cook for 2-3 minutes on each side, until it changes color.
6 Mix the tamarind paste in 500-600 ml of water and slowly pour this over the curry, along with salt.
7 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.