Ingredients:

• 4 medium sized Mackerels
• 20 to 25 dry red chilies (or as per taste)
• 10 peppercorns
• 1.5 tsp – Methi seeds
• 1 Lemon sized ball Tamarind (soaked in some water for 20 minutes)
• 2 tsp – Coriander seeds
• 5 pods Garlic
• 1 tsp – Jeera
• 1.5” – Ginger ( grated)
• 1/2 tsp – Turmeric powder
• 1 large – Onion (finely chopped)
• 3 to 4 green chilies (slit )
• juice 1 Lemon
• 3 to 4 tsp – grated Coconut (optional)
• 1 tsp – oil
• salt to taste

Method:

1. Cut, clean and wash the fish.
2. Apply salt and keep aside.
3. Fry the red chilies in 1 tsp oil and keep aside.
4. In the same pan, roast the coriander seeds, peppercorns, and methi seeds for a few minutes and keep aside.
5. Grind the roasted ingredients along with little tamarind water to a fine paste.
6. Add 2 to 3 cups water into the mixie jar and mix well.
7. Pour the contents in a kadai.
8. Switch on the gas.
9. Add the chopped onions, green chilies and grated ginger.
10. Rinse the fish in water to get the salt off and add it to the masalas.
11. Add little salt and turmeric powder and let the curry cook.
12. Keep it covered and stir gently.
13. Cook on a low flame.
14. Allow it to boil for some time.
15. Check if the fish and the onions are cooked.
16. Once the fish is done, add lemon juice.
17. Garnish with grated coconut and serve hot with rice.

Recipe courtesy of Anita Raheja