| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| 4 | Large | Chillies, Green | For slicing |
| 8 | Large | Chillies, Red Dry | For grinding |
| 1 | Teacup | Coconut Milk | |
| 2 | Tablespoon | Cooking Oil | |
| 1 | Tablespoon | Coriander/Dhania | For grinding |
| 4 | Flakes | Garlic | For slicing |
| 1 | Inch | Ginger | For slicing |
| 1 | Teaspoon | Jeera/Cumin Seeds | For grinding |
| 12 | Nos | Mackerels | |
| 2 | Large | Onions | For slicing |
| 8 | Nos | Pepper Corns | For grinding |
| As Required | Salt | to taste | |
| 1 | Piece | Turmeric/Haldi | For grinding |
| 2 | Tablespoon | Vinegar |
# Clean and wash the mackerels and keep them whole.
# Grind the ingredients set aside for grinding - grind the masala in the mixer -
Prepare coconut milk.
# Make the mince masala from ingredients set aside for slicing.
# Pour cooking oil in the vessel prepared for cooking the mackerels and heat
it.
# Fry the sliced onions and the rest of the minced masala.
# Add the ground masala and fry it well.
# Add the fish and cook in its own gravy for 15 minutes. Gently stir without
breaking the fish. # When the fish is cooked, add the coconut milk, vinegar and
salt to taste.
# Remove from the stove and allow it to come to room temperature. The gravy gets
absorbed into the fish this way.