Mackerel curry

Mackerel                     : 6 medium sized
shredded coconut        : 1/2 coconut
dried red chilly            : 15
coriander seeds            : 2 tspn 
mustard seeds              : 1/2 tspn
methi/fenugreek seeds : 1/4 - 1/2 tspn (10 - 20 seeds) 
turmeric powder           : 1/2 tbspn
dry mango/kokam pieces : 5-6 
small onion                   : 1 (1/2 + 1/2 finely chopped)
garlic pods                     : 2 
ginger                             : 1 inch piece (1/4 + 3/4 inch)
coconut oil                     : 3 tbspn


  • Wash the fish properly under running water, cut it, salt it n keep aside
  • on a non stick pan , fry red chilly with little oil, take out in a plate
  • on the same pan roast some coriander seeds, mustard seeds, methi seeds one after the other.
  • soak kokam/ dry mango pieces in warm water
  • in a mixer jar, take coconut, fried red chilly, coriander seeds, methi seeds, mustard seeds, turmeric , 1/2 onion, 2 garlic pods, 3/4 inch ginger and grind all to a smooth paste with little water.
  • Lastly add soaked kokam/dry mango and grind. Keep the mixture aside
  • Heat some coconut oil in a kadai, add finely chopped 1/2 onion and grated ginger (1/4th inch). Fry till onions turn translucent
  • then pour the ground mixture. Put a lid on and heat it.
  • when the masala just begins to boil, add in the fish pieces.
  • check for salt
  • Allow to boil fully and then turn off the gas in about 2-3 mins
  • Tastes great with hot rice and fish fry

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