Name: Mackerel curry recipe by Anitha Nayak at BetterButter
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: Baby Mackerel/any small fish of your choice - 1/2 kg; Onion - 1 medium-sized finely chopped; Green chilli's - 2 chopped; Tomatoes - 2 medium-sized cubed; Coriander leaves - 3 sprigs chopped; Curry leaves - 2 sprigs; Coconut oil - 2 tbsp; Salt to taste; Ingredients to prepare the freshly ground paste:; Grated coconut - 1 cup; Fennel seeds - 1/2 tsp; Cumin seeds - 1/2 tsp; Garlic - 10 medium-sized cloves; Shallots/sambhar onions - 3-4 peeled; Coriander powder - 1 tbsp; Red chilli powder - 1 tsp or more use as per your taste; Fenugreek seeds - 1/4 tsp; Curry leaves - a handful; Coconut Oil - 2 tbsp or use oil of your choice

ABOUT Mackerel curry RECIPE

'From the villages of Tamil Nadu, a yummy Fish curry'. If you love a good fish curry then, this is it. This is such a heavenly curry, the blend of different ingredients used in this one is a perfect marriage!

Ingredients Serving: 4

Baby Mackerel/any small fish of your choice - 1/2 kg
Onion - 1 medium-sized finely chopped
Green chilli's - 2 chopped
Tomatoes - 2 medium-sized cubed
Coriander leaves - 3 sprigs chopped
Curry leaves - 2 sprigs
Coconut oil - 2 tbsp
Salt to taste
Ingredients to prepare the freshly ground paste:
Grated coconut - 1 cup
Fennel seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Garlic - 10 medium-sized cloves
Shallots/sambhar onions - 3-4 peeled
Coriander powder - 1 tbsp
Red chilli powder - 1 tsp or more use as per your taste
Fenugreek seeds - 1/4 tsp
Curry leaves - a handful
Coconut Oil - 2 tbsp or use oil of your choice

Instructions

Clean and wash the fish and drain the water away. I do not cook the fish with its head, but you could if you wish to.
Heat 2 tbsp of coconut oil in a fry pan. Set heat at medium. Add the fenugreek seeds, fry them till they begin to turn soft, throw in the onions. Fry till the onion turns translucent.
Add all the other ingredients mentioned for the fresh paste. Fry all the ingredients for a couple of minutes. Lower the heat if the fry pan gets too hot, we do not want to burn the ingredients.
Once you can smell the heavenly aroma of all the ingredients turn the heat off, let it cool. Once the ingredients for the paste have cooled down, blend all of them into a smooth paste.
Heat 2 tbsp of coconut oil in a pot. Set heat to medium. Once the oil heats up, fry the chopped onions, green chillies, tomatoes together. Throw in some salt to help fry them quicker.
Once the tomatoes loosen up and the onions turn translucent, add the freshly ground paste. Mix well. Add 500 ml of water & mix well. Let the curry come to a boil. Now drop in the cleaned fish into the curry. Add salt to taste.
Simmer and let the fish cook and absorb all the flavours.
In about 5-8 minutes the fish should be cooked. Do not overcook the fish, since these are small fish, they can easily disintegrate into the curry.
Garnish with chopped coriander. Throw in some curry leaves if you want to.
Serve hot with a bowl of rice or chapati's.

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Mar-15-2017

Arnab Dasgupta Mar-15-2017

I just tried cooking this. Cooking doesn't come naturally to me. So i got confused with the steps. Do i put all the ingredients for the paste in a mixer first? How many times do i fry onions? Why does the video show how to make sambar powder? Sorry, i need to read this a few times more maybe..