- Mackerel fish - 10 pieces about 2 medium size fish
- Fenugreek seeds - 1tbsp
- Onion - 2medium size
- Tomato - 3medium size
- Ginger-garlic - 1 1/2tbsp
- Homemade masala - 2tbsp
- Turmeric Powder - 1tsp
- tamarind Extract - large lemon size soaked in water and extracted
- Coconut paste - 2 to 3 heaped tbsp
- Curry leaves optional
- Salt - 3tsp
- Oil as needed
Marination for Fish
- Homage masala - 1 1/2tbsp
- Chili powder - 1tsp
- Turmeric powder - 1tsp
- Ginger-garlic - 1heaped tbsp
- Salt - 1 1/21tsp
- Oil - for shallow fry
Instructions
- Marinate the fish with all the given ingredients and set aside.
- Heat the oil in a pan and shallow fry the fish until it is half down and keep it aside.
- Meanwhile, heat oil in a pan and splutter the fenugreek seeds.
- Keep the flame medium-high and add chopped onions, sauté until translucent for 4 to 5 minutes.
- Then, add the ginger-garlic paste, turmeric powder, and salt, cook for 3 to 4 minutes.
- Keep the flame in low medium and add the chopped tomato, cook, until the tomatoes are softened and oil separates on the sides.
- Add the masala and cook the gravy for 2 to 3 minutes don’t overcook the masala.
- Now, add the tamarind extract and add a cup of water, boil for 5 to 7 minutes.
- Add the fried fish into the gravy keeping the flame simmer.
- After adding the fish cook for 2 minutes then, add the coconut paste.
- Do not stir the gravy with a spatula just shake the pan gently to combine the fish gravy with the coconut paste.
- Garnish with curry leave and serve with rice, rotis, idli or dosa goes good with everything.
Cooking Tips
- Mackerel has a strong smell but, tastes good if you cook it properly. To reduce the smell we are shallow frying the fish with the masala.
- You can skip coconut paste but, don’t forget to add tamarind extract.
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