Mackerel – 4 Nos
Vinegar – 15 ml
Red Chilly Paste – 10 gms
Garlic Paste – 10 gms
Turmeric Powder – Half tspn
Salt – 5 gms
Oil – 50 ml
FOR CURRY:
Butter – 50 gms
Oil – 30 ml
Mustard Seeds – Half tspn
Curry Leaves – 2 sprigs
Onion – 100 gms
Tarmarind Juice – 10 ml
Tomato Chopped – 200 gms
Salt – 5-8 gms
Red Chilly Paste – 10 gms
Coriander Powder – 10 gms
Turmeric Powder – Half tspn
Fenugreek – Half tspn
Cumin – Half tspn
HOW TO PREPARE:
1. Remove internal organs and gills of fish and make 2 or 3 slashes on each side. Wash and drain.
2. Marinate with a mixture of vinegar, salt, chilly, turmeric and garlic paste and keep for 30 mts.
3. Shallow fry fish in oil until golden brown and remove.
4. Heat together oil and butter in a pan and crackle mustard and curry leaves.
5. Add shallot, chilly paste, coriander powder, turmeric, and saute for 2 mts.
6. Add tamarind juice, tomato and cook for 10 mts in a slow fire.
7. Add 500 ml of water, salt and place the fried fish in it. Simmer for 10 mts.
8. Finish with boiled and powdered fenugreek and cumin.
Accompaniment: Rice preparations.
Cooking time: 30 mts.
