** Clean, wash and keep ready 5 medium sized mackerels / Raja cut into 2-3 pieces ready.
Grind to a fine paste 15-20 Kashmiri Red Chillies with 1 small lemon sized tamarind, 1 tblsp of coriander seeds (dry fried for a minute) and 2-3 tblsp fresh grated coconut. (Adding coconut is optional but I do add as it gives some volume to the gravy which is liked in my home).
Now take about ½ cup of oil in a thick bottomed kadai. Add to 2-3 finely chopped onions (2 if big one’s & 3 if med. Size). Fry on medium flame till well browned add a few curry leaves (again optional – I like curry leaves) and add in the ground paste fry for a minute then add 2 cup of water, salt to taste and bring to a boil.
Check the consistency. If necessary add some more water. The curry should not be very thick, it is a bit on thinner side.
Add in the cleaned & cut Mackerel (Raja) and bring to a boil. Remove from fire. The fish hardly takes time to cook say about 3-5 minutes maximum that’s all. Do not overcook.
Leave for at least an hour or two before serving, this allows the curry and the fish to settle in together and because of this the curry tastes even better especially next day too.
My Special touch : Add ½ tsp of methi and 1 inch of ginger also to the masala while grinding it to paste it tastes awesome.
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Thanks.