Well when it's come to gravy Kerala is known for his own spice and flavor. Today I have made this Mackerel curry which is little tangy and spicy. This fish curry you can enjoy with steaming rice any time at home.
Recipe Tags
Non-veg
Medium
Everyday
Kerala
Side Dishes
Ingredients Serving: 4
Mackerel fish- 500 gms
Shallots - 1 bowl
Chopped Ginger and Garlic or ginger garlic paste- 1 tbsp
Tomato- 1 small roughly chopped
Kashmiri Chilly powder- 2 tsp
Eastern Chilly powder- 1 tsp
Black Pepper- 1/2 tsp
Turmeric Powder- 1 tsp
Coriander powder- 1 1/2 tsp
mustard seeds- 1 tsp
Hing- a pinch
Sugar - a pinch
Handful of curry leaves
Methi powder- 1 tsp
Cocount oil 2-3 tbsp or as required
salt as per your taste
Gambooge- 4 pieces ( Kerala tamarind) used for fish curry( soaked in water)
water 1 glass
Instructions
heat clay pot or pan add little oil and fry half of the shallots until it turns pink and ginger and garlic paste and fry until masala turns brown in color. Add Gambooge tamarind and fry for 5 mins
Add chilly powder, turmeric powder, coriander powder and pepper powder fry until raw smell of powder masala goes off.
Add Tomato and fry until it turns mushy. Remove from pan and allow it to cool and then add 1 tsp mustard seeds. grind all this roasted masala to fine paste.
Heat same clay pot add little oil and fry remaining shallots until brown add few curry leaves and fry for another 2 mins add ground masala and roast until oil seperates. Add water and allow it to boil
Once gravy starts boiling add methi powder and fish pieces, stir slowly and cover with lid and cook on slow flame until oil starts floating on top of gravy.
Once you see oil on top of the gravy add little coconut oil along with curry leaves and cover with lid
Switch off the flame allow it to rest for 15 mins and then serve this curry with steam rice
Reviews (1)  
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heat clay pot or pan add little oil and fry half of the shallots until it turns pink and ginger and garlic paste and fry until masala turns brown in color. Add Gambooge tamarind and fry for 5 mins
Add chilly powder, turmeric powder, coriander powder and pepper powder fry until raw smell of powder masala goes off.
Add Tomato and fry until it turns mushy. Remove from pan and allow it to cool and then add 1 tsp mustard seeds. grind all this roasted masala to fine paste.
Heat same clay pot add little oil and fry remaining shallots until brown add few curry leaves and fry for another 2 mins add ground masala and roast until oil seperates. Add water and allow it to boil
Once gravy starts boiling add methi powder and fish pieces, stir slowly and cover with lid and cook on slow flame until oil starts floating on top of gravy.
Once you see oil on top of the gravy add little coconut oil along with curry leaves and cover with lid
Switch off the flame allow it to rest for 15 mins and then serve this curry with steam rice
INGREDIENTS
SERVING: 4
Mackerel fish- 500 gms
Shallots - 1 bowl
Chopped Ginger and Garlic or ginger garlic paste- 1 tbsp
Tomato- 1 small roughly chopped
Kashmiri Chilly powder- 2 tsp
Eastern Chilly powder- 1 tsp
Black Pepper- 1/2 tsp
Turmeric Powder- 1 tsp
Coriander powder- 1 1/2 tsp
mustard seeds- 1 tsp
Hing- a pinch
Sugar - a pinch
Handful of curry leaves
Methi powder- 1 tsp
Cocount oil 2-3 tbsp or as required
salt as per your taste
Gambooge- 4 pieces ( Kerala tamarind) used for fish curry( soaked in water)
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