Ingredients 8 medium size mackerel For the masala 8 Kashmiri Chilies 1 tbsp coriander seeds 1 tsp cumin seeds 1 tsp pepper corns 4 garlic cloves small piece of tamarind 1 tbsp Toddy vinegar 1 onion 1/4 tsp turmeric powder Grind to a thick paste with some amount of water . Add salt to taste. Heat up oil and fry the masala for a minute.
Method Clean, wash and pat dry the mackerel. Make slits on both sides of the mackerel. Stuff the masala on both sides and shallow fry.
For The Curry Ingredients 10 Kashmiri chillies 1 tbsp coriander seeds 1 tsp cumin seeds 1 tsp pepper corns 1 tbsp Ginger garlic paste 1 onion 1/2 tsp turmeric powder 1 cup desicated coconut grind all the above with some amount of water to make the masala.
Ingredients 2 onions sliced few kokum salt to taste 1 cup coconut milk
Method Heat up some oil, add the masala and some amount of water. Add in salt to taste , kokum and sliced onions Allow to come to a boil. Lower the flame and cook for a minute. Lastly add the coconut milk and cook for another minute.
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