-Mackerel fish – 1 kg
-Shallots – 7 to 8 nos
-Tomato - 3
-Ginger – 1 nos
-Garlic – 6 to 7 nos
-Curry leaves – 3 sprigs
-Green chilli – 3 nos
-Tamarind – small ball
-Turmeric powder -1 tsp
-Coriander powder – 1 1/2 tsp
-Red chilli powder- 2 tsp
-Fenugreek powder – 1 tsp
-Mustard seed – 1 tsp
-Salt – 1tsp
-Oil- 3 or 4 tb
- Heat the oil in a pan and add shallots. Saute them for approximately 4 to 5 minutes. Once done, remove the shallots from the pan and set them aside.
- Add tomatoes to the hot oiled pan and fry them for about 5 to 6 minutes. Once done, set them aside. Next, chop the tomatoes and set them aside. Grind the fried shallots and tomatoes into a fine puree and set it aside.
- In a small bowl, combine tamarind and water, and let it soak for a few minutes.
- Heat oil in a heavy mud pot, then add mustard seeds and fenugreek seeds. Allow them to crackle in the hot oil. After the mustard seeds and fenugreek seeds have crackled, add chopped ginger, garlic, curry leaves, and green chili to the pot. Saute them well until fragrant and cooked.
- Add turmeric powder, coriander powder, and red chili powder to the pot. Saute them well, allowing the flavors to blend and the spices to cook.
- Now, add the ground shallots and tomato puree to the pot. Mix them well with the spices, ensuring they are thoroughly combined. Add some water and mix it well.
- Add soaked tamarind water and allow it to combine properly with the other ingredients, ensuring a well-incorporated mixture.
- Cover the pot with the lid and let the mixture boil for approximately 7 minutes. Then, add the mackerel fish to it, ensuring it is fully submerged in the curry. Cover the pot again and continue cooking until the fish is well cooked. Once the fish is cooked through, turn off the heat.
- Enjoy your flavorful and authentic Village Cooking Style Fish Curry!
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