Saturday, October 10, 2015

Mackerel Curry - another version


This Mackerel curry is originally given by one of my Keralian friend. I have modified slightly to keep the sourness down.

Preparation Time: - 8~10 mins

Cooking Time: - 35 min

Servings: - 2 persons


  1. 2 pieces Mackerel Fish
  2. 2 tsp turmeric powder
  3. 1 medium onion cut and grinded to make paste
  4. 1 ½ tsp Ginger Garlic paste – you can use readymade ones or can prepare yourself by grinding
  5. 1 tsp methi seeds
  6. 1 small tomato
  7. 1 tbsp coriander (dhania) powder
  8. Little tamarind paste or pulp as per your likeness to sour taste
  9. Sufficient water
  10. Salt - To taste.
  11. White oil – as required. I used Saffola sunflower oil
  12. Green chili – 2
  13. Chili Powder to taste


  1. At first mix ginger garlic paste and onion paste – then keep aside.
  2. Heat oil in a kadai/pan with medium flame. Shallow fry the mackerel pieces and keep aside. You can use the raw fish if you are sure of its freshness. But if you have any doubt like me then frying is needed.
  3. Heat oil again in the same kadai/pan with medium flame. When oil is hot put methi seeds in it.
  4. Once seeds become brown add the smashed garlic ginger and onion. Stir and fry till the raw smell goes away.
  5. Then add tomato, chilly, Turmeric, coriander powder in it. You will need to add little water to make it smooth paste.
  6. Fry this Masala till the water dries and the oil is seen
  7. Then put the tamarind water or pulp and fish. Add more water that should be just above the level of fish.
  8. Please add salt as required and boil till fish gets cooked. Add chilly powder to your taste
Now it is ready to serve. Switch of the gas stove and serve with rice.

As always please feel free to comment, criticize and seek if any help is required. I am all ears.

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