Macher Pulusu recipe

Wash the fish thoroughly and drain excess water. Wash tomatoes and make grind them to a fine puree.

Take the whole spices such as fenugreek seeds, cumin seeds, coriander seeds, mustard seeds and black pepper in a pan. Dry roast them on low flame for 5 minutes or until the spices start to splutter. Let the spices cool down and then grind into fine powder.

Heat oil and add mustard seeds, fenugreek seeds, dried red chillies, cumin seeds, and curry leaves. Sauté until the curry leaves are crispy. Add the onion shallots, green chillies and minced ginger, garlic to the spices mixture. Fry until the onions turn light brown. Squeeze the soaked tamarind into a pulp and add it to the mixture. Add the tomato puree to the mixture and let it simmer. Add turmeric powder, salt, red chilli powder and coriander powder and mix well. Then add 2 cups of water, cover with a lid and let the curry simmer for 30 minutes. Stir at regular intervals.

Once you see the oil separating, add the fish pieces and let them cook for 8 minutes. Sprinkle the roasted spices powder on the gravy and gently mix it. Let the curry simmer for a minute. Remove from the stove and serve with hot rice.