- to 6 medium-size mackerels
- Ingredients for marination
- 1/2 tsp haldi/turmeric powder
- 1 tsp salt
- 2 tsp lemon juice
- Ingredients for masala
- 10 Byadgi chillies
- 4 tsp coriander seeds
- 1 tsp mustard seeds
- 1 tsp Jeera
- 1 tsp peppercorns
- 1/2 tsp methi seeds
- Pinch of ajwain
- for paste
- 4 cloves of garlic
- One inch of ginger
- Lemon size of tamarind
- 1/2 tsp haldi/turmeric powder
- One medium-size onion
- Clean mackerels/bangude and put vertical slits. Marinate with half tsp haldi/turmeric powder, 1tsp salt and 2 tsp lemon juice. Keep aside for 15 minutes.
- Fry all the ingredients mentioned ‘Ingredients for masala’ together on a dry pan for 2 minute’s and leave it to cool down.
For it add 4 cloves of garlic, one inch of ginger, lemon size of tamarind half tsp haldi powder, one medium size Onion and grind it to a fine paste.
- Heat 3 tbsp of coconut oil. Add some curry leaves and one minced onion. Fry till transparent.
- Add the ground masala. Fry for a minute only. Add a little water ( mixie washed). Add salt if needed.
- Now lay the mackerels side by side. Put some masala above it. Close the lid & keep it on the slow flame.
- After 3 minutes flip the fish and let it cook for around 3 to 4 minutes.
OFF the flame and serve it after some time.. because fish should absorb the flavour of masala.
