Koramenu Fish, Gravy Curry Koramenu Chepala Iguru

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Korameenu fish, 1 kilogramme of the ingredients
6 green peppers
3 medium-sized onions ( sliced thinly )
Powdered jeera, 1/2 tsp.
Dhania powder, one tablespoon
Red chilli powder, 1 tbsp.
thick tamarind paste, 3 tablespoons
salt
Methi seeds, half a teaspoon
10 curry leaves and patta
chopped coriander, 1 tablespoon
One teaspoon of haldi (half for cleaning and half for the curry).
Ginger garlic paste, 2 teaspoons
Oil, 4 tbsp.Korameenu fish, 1 kilogramme of the ingredients
6 green peppers
3 medium-sized onions ( sliced thinly )
Powdered jeera, 1/2 tsp.
Dhania powder, one tablespoon
Red chilli powder, 1 tbsp.
thick tamarind paste, 3 tablespoons
salt
Methi seeds, half a teaspoon
10 curry leaves and patta
chopped coriander, 1 tablespoon
One teaspoon of haldi (half for cleaning and half for the curry).
Ginger garlic paste, 2 teaspoons
Oil, 4 tbsp.

For the marinade:

1/2 tsp Red chilli powder

1/2 tsp Turmeric powder

To taste Salt


Slice the cleaned and scaled fish into 1.5 to 2" thick pieces.

Haldi and salt should be applied, followed by a thorough rinsing in water. Set away.

Methi seeds are added to hot oil and browned. Add curry leaves, red pepper flakes, and onions. Fry the onions until they are tender and pink.


Fry the ginger-garlic paste until the raw aroma has disappeared. Red chilli powder, dhania powder, jeera powder, and haldi should all be added. Mix thoroughly, then heat for two minutes.

Drop the fish pieces into the onion masala, gently combine, and cook for two to three minutes on each side, or until the colour changes.

The tamarind paste should be dissolved in 500–600 ml of water, then added slowly to the curry along with salt.

Cook the fish until done over low heat.


 

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