An aromatic fish curry that is so appetising and addictive, that it simply keeps you coming back for more.
Ingredients
2-3 Mackerel (cleaned & cut into 3 pieces)
To grind
- 1 Onion
- 1/2 Coconut (grated)
- 1 Tomato (cut into cubes)
- 6 Dry Red Chillies
- 3 cloves of Garlic
- 1tsp Corriander seeds
- 1 tsp Cumin seeds
- 1/4 tsp Fenugreek seeds
- 1/2 tsp Turmeric powder
- 1 tsp Tamarind
- Pinch of salt
- 1/2 cup water
For tempering
- 1 string Curry leaves
- 1 tbsp Coconut oil
Method
- Descale and thoroughly clean the Mackerels and set it aside.
- Grind all the ingredients mentioned under ‘To grind’ into a paste with 1/2 a cup of water (it doesn’t have to be fine) .
- In a large heavy bottomed pan, add the ground paste, tomatoes, 3/4 cup of water and fish. Gently turn the vessel and shake it to enable the masala to mix with the water, avoid using a spoon. Bring the gravy to boil on medium heat until the fish is cooked ( about 8-10 minutes).
- When the gravy has come to a full boil, turn off the flame. And in another smaller pan heat the coconut oil for tempering, and when it is hot, add in the curry leaves and stir for 3-4 seconds before adding it to the gravy.
- Garnish with coriander leaves and serve it hot with rice and pappadam.
