Mackerel Curry
Sour & soupy mackerel fish curry with fresh ground spices and tang from sweet tamarind and vinegar.
Servings: 3 servings
Ingredients
- 3 Mackerel fish cut into pieces (about 1 pound), cleaned
- ¼ teaspoon turmeric powder
- ¼ teaspoon salt
- 3 tablespoon cooking oil
- ½ cup thinly sliced onions
- 3 garlic minced
- ½ inch ginger minced
- ¼ teaspoon turmeric powder
- 1.5 teaspoon red chilli powder (hot), adjust to taste
- 6 curry leaves
- 1 tablespoon vinegar
- 1 tablespoon tamarind pulp
- 1 teaspoon jaggery skip if using sweet tamarind
- 1 teaspoon salt or to taste
Spices
- ½ teaspoon black mustard seeds
- 4-5 black peppercorns
- 1 teaspoon cumin seeds
- 3 cloves
- ½ inch cinnamon
Instructions
- Place the fish in a bowl. Sprinkle the turmeric and salt over the fish and massage nicely. Set aside for 15 minutes.
- Dry roast all the spices listed under "Spices" and grind them to a powder using your spice grinder. Mix the spices with red chilli & turmeric along with a couple tablespoons of water in a bowl and let stand.
- In a cooking pot, add the oil. Once the oil is bit smoky add the onions next and let them brown. The onions have to be browned nicely for a good flavor. Once the onions are browned, add the ginger and garlic and saute for a minute or so till you smell the aroma.
- Next add the curry leaves along with the spice paste, you can add a splash of water (about 3 tbsp) and cook everything together for a few minutes till you notice the oil separating. Dont saute a lot.
- Add 1 cup warm water to the pot, add salt and let come to a slow simmer. Add the fish next to the pot and let cook on low heat for 7-8 minutes. Dont let boil. You can cover if you fish but really fish cooks fast.
- Once you notice that the fish is white and firm, add the vinegar, tamarind and jaggery. Gently mix everything and let cook for another 2 mins.
- Switch off the stove and cover the pot.Serve warm.