A very flavourful Goan curry, delicious with red rice.
Serves: 6
Ingredients:
- Whole Mackerels – 4, each cut in two
- Turmeric powder – ½teaspoon
- Chilli powder – 1 teaspoon
- Tamarind pulp – 2 teaspoons
- Salt – 1 teaspoon
- Pepper corns – 2 teaspoons
- Fenugreek seeds – ½ teaspoon
- Split black gram – 1½ teaspoon
- Uncooked Rice – 1½ teaspoon
- Byadgi Dry red chillies – 6, roasted, broken and soaked in ½ cup of water
- Onion – ¼, sliced thin
- Grated Coconut – 2 cups
- Turmeric powder – ¼ teaspoon
- Salt to taste
- Finely Chopped Onion for seasoning – 1 tablespoon
- Coconut oil – 1 teaspoon
Method:
- Marinate the fish pieces in turmeric powder, chilli powder, tamarind pulp, salt and set aside.
- To a kadai or wok on low heat add the pepper corns, fenugreek seeds, split black gram and roast until crunchy to bite. Set aside.
- Fry the sliced onion in ½ teaspoon of oil until brown and add in the grated coconut. Fry until the coconut turns a nice golden brown.
- Grind the roasted pepper corns, fenugreek seeds, split black gram, roasted soaked red chillies with the water in which they were soaked, fried onion and coconut until fine. Add water as required. You should have a thick paste of ground masala.
- To the same kadai or wok on medium heat, add ½ teaspoon of oil followed by a tablespoon of finely chopped onion.
- Stir in the ground masala paste, marinated fish and 1 cup of water.
- Cook, stirring only occasionally to avoid burning, until the curry comes to a boil and the fish is cooked.
- Serve with Goan red rice.
Notes:
- In the featured image – Fish Cooked in Banana Leaf, Pumpkin Subzi, local red rice (ukde sheeth) with Mackerel Uddamethi