Raja Panna Upkari Ambado Ghalnu / Spicy Mackerel Curry with Hogplum ...........
To clean the Mackerels, Just cut them off at the heat part a bit, trim of the fins and tail. Remove the sacles on the body by scraping it off. Give a slit on the side of the stomach and clean it in plenty of water. Cut the mackerels into 2-3 pieces depending upon the size / length of the fish.
To be ground : Grind to a fine paste 15-20 Kashmiri Red Chillies with 1 tblsp of coriander seeds (dry fried for a minute) and 1-2 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 a kadai add oil (about ½ to ¾ cup) Add to 2-3 finely chopped onions (2 if big one’s and 3 if med. Size). Fry on medium flame till well browned, add in the ground paste fry for a minute then add 2-3 cups of water, 3-4 crushed ambado / hogplums, salt to taste and bring to a good 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 and cut Mackerel (Raja) about 3 big sized 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 because this curry tastes best served even the next day.
** For the Recipe of Raja Panna Upkar posted before here is the link …….
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Thanks.