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Source:  Shetty's Kitchen

Shetty's Kitchen
Bangude Pulimunchi

Ingredients
10-20  Dry chillies
1 tsp  Pepper corns
1 tsp  Cumin seeds - jeera
1/2 tsp mustard seeds
1 tsp  methi, fenugreek.
2 tbsp  Coriander seeds
10 flakes garlic cloves.
1 "  Ginger, scraped and cleaned.
1  medium onion, peeled and sliced.
2 balls of tamarind, size of a lime.
2 large green chillies
1/2 tsp turmeric powder
2 tbsp  Coconut Oil
5-6 cleaned curry leaves
Salt to taste

Method:
Preparation of Masala:
Dry roast the red chillies for around 2 minutes, and take them out and keep them for cooling.  Dry roast pepper corns, jeera mustard seeds and methi.  Keep them aside.  Next dry roast
the coriander seeds.   Remove them from the pan, and allow them to cool, and then dry grind them in a mixer.  Add to the  grinding spices, the peeled cloves of garlic. ginger, onion,
tamarind, green chillies, and turmeric powder.   Add sufficient  water to make a fine ground paste.

Preparation of the fish curry.

In an earthen vessel, put 2 tbsp coconut oil and heat it.   When hot, add curry leaves.   After the leaves have chaged  their color, add half of the ground masala and continue to fry.
Add salt to taste, to the frying masala.   Place the cleaned  and slit fish, either whole, or cut in two, on the first layer of  the masala, and then spread the rest of the masala on it.
Add masala water, and add a pinch of salt and shake the  vessel to blend the masala and the water.  Avoid stirring the  curry with a ladle, as it may break the fish.   Cook for 3 -4 mts
and lower the flame to medium heat.    Remove the lid and  hold the pot with a cloth and stir it in both clock and anti clockwise movements.   Continue without covering the pot
with the lid.  Use a wooden spatula and turn the sides of the fish, to cook from the other side and cook for 2 - 3 minutes on medium flame.

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