My Food and travel memoir

This is a traditional fish curry made using mackerel. Its generally made bit spicy and spicy which goes really well with boiled rice. Prepared many times by my mother and my father loved to eat it!

RECIPE IN DETAIL…….

INGREDIENTS

Mackerel fish – 8-10, cut

Coconut oil/any oil – 3-4 tbsp.

Onion – 1 chopped finely

Green Chillies – 4-5, chopped

Curry leaves – few

Crushed Garlic – 2

Ginger – small piece, chopped

For the Masala paste:

Fresh coconut – ½ cup

Red chillies – 7-8 spicy variety (according to preference) + 8-10 Kashmiri chillies 

Coriander seeds – 1 ½ tbsp.

Cumin seeds – ½ tsp.

Fenugreek/Methi seeds – ¼ tsp.

Peppercorns – 1 tbsp.

Garlic cloves – 7-8 small

Tamarind – 2 tbsp

Salt

METHOD

Prep: Watch, cut and marinate the fish with some salt and turmeric. Keep aside.

Prepare the masala by roasting the ingredients in little oil and grind to a fine paste using enough water.

In a clay pot or any other vessel, heat oil. Add in the curry leaves, crushed garlic and onion. Fry till translucent. Add the green chillies and sauté’ for few seconds and add the ground masala.  Add the chopped ginger, some more curry leaves for flavour and salt as needed. Add around 2 cups water. The consistency of the curry should not be too thick or very thin. 

Bring to a boil and then add the fish. Check the seasoning and adjust if necessary.

Cook for 5-6 minutes or till done.

Serve hot with red boiled rice or plain rice.