- Mackerels halved 4 medium
- Salt to taste
- Turmeric powder 1/4 teaspoon
- Lemon juice 2 teaspoons
- Triphal 8-10
- Scraped coconut 1 1/2 cups
- Red chillies seeded 8-10
- Tamarind pulp 1 tablespoon
- Coconut oil 3 tablespoons
- Garlic cloves unpeeled 10-15
Method
Step 1
Apply salt, turmeric powder and lemon juice to the mackerel pieces and set aside to marinate for 10-15 minutes.
Step 2
Meanwhile grind the triphal with ¼ cup water. Strain and discard the residue.
Step 3
Grind together coconut, red chillies and triphal water to a fine paste. If using tamarind pulp, add that to the masala and grind till well blended.
Step 4
Heat 2 tbsps coconut oil in a non-stick pan. Crush the garlic cloves slightly and add to the pan and sauté till golden.
Step 5
Add the ground masala and sauté for 2-3 minutes. If using kokum petals, then do not add tamarind pulp while grinding the masala. Add the kokum petals now and mix well. Add 2 cups water and mix well. Let the mixture simmer for 3-4 minutes.
Step 6
Add mackerel pieces and mix well. Adjust salt. Cover and cook till the fish is done.
Step 7
Drizzle the remaining coconut oil on top, and cover immediately to trap the flavours.
Step 8
Serve hot with hot steamed rice.
