1 kg Bommidalu/small fishes (cleaned and neatly washed).
2 medium onions (chopped).
4 green chilies (slit length wise).
1 medium tomato (mashed).
1 big pinch turmeric pwd.
2 tbsp thick tamarind pulp.
1 tsp ginger garlic paste.
1 tbsp red chilly pwd.
1 tsp cumin pwd (optional).
1 tsp garam masala pwd.
2 tbsp fresh chopped coriander leaves.
3 tbsp oil.
In a wide bowl, place the washed bommidalu along with salt, turmeric pwd, red chilly pwd and ginger garlic paste and combine well. Keep aside.
Heat oil in a wide cooking vessel on over low flame, add chopped onion and green chilies and sauté for minute or until transparent.
Add marinated fishes/bommidalu and let it cook for 3 minutes.
Turn the fishes over and cook for another 3-5 minutes.
Now add the tamarind paste, jeera pwd, mashed tomato and 1 ½ cup of water.
Cook covered for about 15 minutes or until the gravy thickens.
Finally add garam masala pwd and chopped coriander leaves and let it cook another minute.