It was my hubby’s birthday and some of our close friends were coming home to wish him personally, and during Lent most of us do not eat meat, so I decided to make some Mackerel curry with roasted masala, which turned out to be fantastic!
Mackerels are good for health, two types of omega-3 fatty acids are found in fatty fish like salmon, sardines, and mackerel — eicosapentaenoic acid, or EPA, and docosahexaenoic acid, or DHA. It is called Bangude in Tulu and Kannada, Ayille in Malayalam and Bangde in Konkani. Fish is best cooked in earthen pot and stays for long and tastes best the next day.
Here is the recipe below.
12 Nos. Mackerels scaled, washed and cut into halves
25 – Red chilies
1-1/2 – tbsp coriander seeds
1-1/2 – tsp jeera/cumin
1-1/ 2 – tsp mustard
1-1/2 – tsp Fenugreek seeds
1 tsp – turmeric powder
Dry Roast the above ingredients and powder it fine and add turmeric
Clip and chop
2 Nos.Onion (Mince)
4 No. Green chilies
1" pc. Ginger
6 flakes Garlic crushed
2 Spring of curry leaves
Handful of coriander leaves (for garnish)
Lemon size ball of tamarind pulp
1/4 cup of cooking oil
Heat 1/2 cup oil in a Vessel or Kundle, when heated add crushed garlic, fry till brown, add chopped green chilies, ginger and onions, fry till soft.
Add powdered masala and immediately (do not allow the masala powder to burn) add tamarind pulp, 1-1/2 cup hot water, salt to taste and simmer for 5 mins. Add mackerels pieces and cook for 8 to 10 mins. Garnish with chopped coriander leaves.
Serve with Chapattis or rice.
Author: Julie Lobo- Qatar