MACKEREL FISH CURRY

MACKEREL FISH CURRY

Serves 6     Time required: 45 minutes

Ingredients

6 medium size mackerels cleaned and cut down the stomach

2 big onions chopped finely                                   

2 teaspoons ginger garlic paste 

1 cup thick coconut milk     

3 teaspoons chillie powder

1 teaspoon cumin powder                                      

2 teaspoons coriander powder

½ teaspoon turmeric powder 

Salt to taste

3 tablespoons oil 

Keep the mackerels whole or cut them in half. Clean the mackerels well and fry each one lightly with a pinch of turmeric to make it firm. Keep aside. 

Heat the oil in a shallow vessel and fry the  onions till golden brown. Add the ginger and garlic paste, chillie powder, cumin powder, coriander powder, turmeric powder and a little water and fry well for some time.  Add the Coconut Milk, salt, and a little more water and bring to boil. Add the mackerels and cook for about 6 to 7 minutes. 

Garnish with chopped coriander leaves and slit green chilies 

Serve with Rice or chapattis.

Fish in Mustard Gravy

1 kg good fish such as Hilsa or Trout
3 tablespoons oil
2 tablespoons mustard powder
1 teaspoon turmeric powder
8 to 10 green chillies
Salt to taste

Make a paste of the mustard with about 6 tablespoons of water. Heat oil in a non-stick pan and fry the mustard paste and turmeric powder for about 5 minutes on low heat. Add 3 cups of warm water and mix well. Bring to boil. Add the fish, green chillies and salt and cook on medium heat till the fish is cooked and the gravy thickens a bit.