Recipes - Mackerels Red Thick Curry
- Benedicta Fernandes
- Surathkal/Dubai
Ingredients:
4 big mackerels
1 big tomato
1 Onion
3 green chilies
2 ” ginger
2 tsp. coriander
½ tsp. jeera
½ tsp. turmeric powder
¼ tsp. methi
2 tsp. grated coconut
Lime sized tamarind
10 long red chilies
2 tbsp. oil
¼ tsp mustard
1 sprig curry leaves
Method:
Clean mackerels and cut into 2 pieces and set aside. Dry roast coriander, jeera, methi, coconut and red chilies separately. Grind the roasted ingredients along with turmeric, ginger and tamarind into a fine paste.
Heat oil in a heavy bottomed vessel and splutter mustard. Add curry leaves and masala paste along with chopped onion, tomato and green chilies. When the masala boils add mackerel pieces and cook for about 10 minutes or until cooked on slow fire. Add salt as per taste. Keep the gravy thick. Serve hot with steamed rice or rotis of your choice.
Editor’s note: Chilies may be adjusted according to your taste.
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