MACKEREL CURRY RECIPE
INGREDIENTS
Small onion: 2 cups, peeled | Tamarind: 1 big lemon sized | Tomato: 1 big | Green chillies: 2 | Garlic: 10 small cloves | Rock salt: 2½ tsp (or to taste) | Mustard seeds: 1 tsp | Thalipu vadagam: 1 tsp | Sesame oil: 3 tsp | Curry leaves: 2 sprig | Fennel seeds: 1/2 tsp | Fenugreek seeds: 1/4 tsp | Fish pieces: 1/2 kg | Turmeric powder: 1/4 tsp | Red chillies: 10 to 15 | Coriander seeds: 3 tbsp | pepper corns: 1 tsp | Cumin seeds: 2 tsp | Grated coconut: 1/4 cup
Method
Wash the fish pieces well and marinate with turmeric powder and rock salt for at least half an hour or keep in the refrigerator for one hour
Soak the tamarind in warm water for ten minutes and extract the juice. Keep aside
Peel small onions and garlic
Cut half the small onions into tiny pieces and crush the garlic
Chop the tomatoes into small pieces and slit the green chillies
Now dry roast red chillies, coriander seeds, peppercorns, cumin seeds until a nice aroma comes and grind with water to make a fine paste. Keep aside
Grind coconut with half the small onions to a fine paste. Mix this coconut paste with the spice mix and make it like a gravy by adding 1 cup of water
Heat a kadai with oil and add mustard seeds, once it crackles add curry leaves and green chillies and saute for 1 min
Add the vadagam and stir for 2 min
Add the chopped onions and garlic and saute it well for 5 minutes
Now add tomatoes and fry it until it turns mushy
Once tomatoes become soft, add the spice and coconut mix. Mix well. Saute for 3 mins
Now add the tamarind water along with salt
Mix everything for a minute. If needed, add a little more water
Let the kuzhambu cook on a medium flame for 15 minutes or until the raw smell goes and the curry becomes a little thick
Add the fish pieces and cook it on medium flame for 5 more minutes and switch off the flame once the fish pieces are cooked
Fish curry can be served with white rice and appalam