Seafood is my favorite of all the food groups. It never gets old and I can NEVER EVER get bored!!! My most favorite seafood dish is my mom’s Fish Pulusu! Or tangy fish stew? This is so delicious and tastes even better the next day according to my mom and my mom knows everything. Seriously!

So, what you need…

Fish pieces- around 10-12 steaks, 1 1/2 inch thick. Catfish works best but healthier alternative is Tilapia which has way too many bones 🙁 you could use King Fish. I have recently started using Pomfret and pretty happy with the results.
Marinade:
Grind half an onion, 3-4 green chillies, 2 tbsp grated fresh or frozen coconut, 1 heaped tbsp dhania/coriander seeds, 1 heaped tsp jeera/cumin seeds, ginger garlic paste 2 tbsp, 10-12 cloves, cinnamon 2 inch piece, 2 heaped tsp chilli pd, salt and haldi. 1 tbsp oil.
Marinate washed fish pieces in the above mixture and keep aside.
In a wide shallow pan, heat oil and add the following tadka. Mustard, curry leaves, red chillies and a 1/4 tsp methi/fenugreek seeds. Then add one small onion sliced, 3-4 slit green chillies and 2 chopped tomatoes. Fry a bit. On high heat lay down the pieces with the masala in one layer in the pan. They have to touch the bottom and not be on top of one another. Saute till both sides are opaque. Cover with lid and on low heat simmer for 10 minutes. In the meantime microwave for 30 seconds, an indian lemon size imli/tamarind and 1/2 cup water and squeeze the juice out of it. Pour into the pan and add water till the fish pieces are just submerged. Shake the pan gently fo make sure the imli and water is distributed all through the pan without breaking the pieces. Check for salt. Cover and continue cooking till oil floats. Make sure you keep gently shaking the pan from time to time. Do not use a ladle to stir curry because the fish is so delicate, it might break on you.
Garnish with chopped dhania/cilantro and serve hot with white rice.