Raja Alle Piyav ghalnu Gashi / Mackerel Curry with Ginger, raw tomato and Onion .......
Wash 4 medium sized Raja / Mackerel, pat dry, cut its tail, fins and the side wings. Cut the fish into 2-3 pieces horizontally. Keep the tail part of the fish a bit lengthier than the other pieces. Do away with the head part of the fish. Clean the fish especially its stomach area and clean the inside portion very thoroughly with plenty of water and keep aside.
For the Masala : Grind 1 cup of coconut with 4-5 red kashmiri chilly and a pinch of tamarind to a very fine paste. (Tamarind is added just a pinch as I have added raw tomatoes here. However you can add a bit more of tamarind and skip off adding raw tomato too).
Put the gravy in a wide flat vessel (always use flat wide utensils to cook fish. The fish then can be laid evenly and not topped over each other which tend the fish to break as fish cooks very fast). Add in a bit of water and bring it a thick gravy consistency.
Keep the vessel on a medium heat and bring to a boil, when the curry comes to a boil lower the heat add in 2-3 green chilly cut lengthwise, 1 medium sized onion chopped finely, 1-2 inch length of ginger grated finely, 2-3 medium sized firm raw tomatoes (green) cut into rings of 1/3 inch thickness.
Add salt to taste and mix well. Bring all this to a boil, lower the heat and add in the cleaned and cut fish gently into the curry. See that you place it evenly all over and not topple one on another. Cook for 5 minutes on low heat. Stirring with a spatula / ladle should be avoided to prevent the fish from breaking. Just gently rotate or tilt leftwards and rightwards the vessel with the help of tongs. Be careful as you may pour off the gravy. You will need a bit of practice for this, but you will slowly learn the trick. When the curry is ready pour a tablespoon of coconut oil on top of it, remove from heat and cover with a lid.
Let the fish absorb the flavors for some time say 15-20 minutes before serving hot with rice.
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Thanks.