Mackerel – 4 Nos
Vinegar – 15 ml
Red Chilly Paste – 10 gms
Garlic Paste – 10 gms
Turmeric Powder – Half tspn
Salt – 5 gms
Oil – 50 ml<\/p>\n\n\n\n
FOR CURRY:<\/p>\n\n\n\n
Butter – 50 gms
Oil – 30 ml
Mustard Seeds – Half tspn
Curry Leaves – 2 sprigs
Onion – 100 gms
Tarmarind Juice – 10 ml
Tomato Chopped – 200 gms
Salt – 5-8 gms
Red Chilly Paste – 10 gms
Coriander Powder – 10 gms
Turmeric Powder – Half tspn
Fenugreek – Half tspn
Cumin – Half tspn<\/p>\n\n\n\n
HOW TO PREPARE:<\/p>\n\n\n\n
1. Remove internal organs and gills of fish and make 2 or 3 slashes on each side. Wash and drain.<\/p>\n\n\n\n
2. Marinate with a mixture of vinegar, salt, chilly, turmeric and garlic paste and keep for 30 mts.<\/p>\n\n\n\n
3. Shallow fry fish in oil until golden brown and remove.<\/p>\n\n\n\n
4. Heat together oil and butter in a pan and crackle mustard and curry leaves.<\/p>\n\n\n\n
5. Add shallot, chilly paste, coriander powder, turmeric, and saute for 2 mts.<\/p>\n\n\n\n
6. Add tamarind juice, tomato and cook for 10 mts in a slow fire.<\/p>\n\n\n\n
7. Add 500 ml of water, salt and place the fried fish in it. Simmer for 10 mts.<\/p>\n\n\n\n
8. Finish with boiled and powdered fenugreek and cumin.<\/p>\n\n\n\n
Accompaniment: Rice preparations.<\/p>\n\n\n\n
Cooking time: 30 mts. <\/p>\n","protected":false},"excerpt":{"rendered":"
Mackerel – 4 NosVinegar – 15 mlRed Chilly Paste – 10 gmsGarlic Paste – 10 gmsTurmeric Powder – Half tspnSalt – 5 gmsOil – 50 ml FOR CURRY: Butter – 50 gmsOil – 30 mlMustard Seeds – Half tspnCurry Leaves – 2 sprigsOnion – 100 gmsTarmarind Juice – 10 mlTomato Chopped – 200 gmsSalt – …<\/p>\n