Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 12 | Nos. | Mackerels | Clean, Wash and cut |
| 8 | Nos. | Chillies Red Dry | Ground Masala |
| 1 | units | Turmeric/Haldi | Ground Masala |
| 8 | Nos. | Pepper Corns | Ground Masala |
| 1 | Teaspoon | Jeera (Cumin Seeds) | Ground Masala |
| 1 | Tablespoon | Coriander(Dhania) | Ground Masala |
| 2 | Nos. | Onions | Minced Masala |
| 4 | Medium | Chillies Green | Minced Masala |
| 1 | units | Ginger (Adhrak) | Minced Masala |
| 4 | Flakes/Cloves | Garlic (Lason, Losun) | Minced Masala |
| A | Little | Salt | to taste |
| 2 | Tablespoon | Vinegar | to taste |
| 2 | Tablespoon | Cooking Oil | For seasoning |
Method
Clean, Wash and cut the fish, and keep aside.
Grind the masala in vinegar and salt, and mix it with the fish, so that the fish absorbs the masala.
Prepare the minced masala.
Put oil in a cooking pot and heat it, and fry in it, the sliced onions till they turn brown. Then add the rest of the minced masala. Add left over masala and boil and then add the fish and cook it for some time, with the pot covered with a lid. Cook in its own gravy for about fifteen minutes. Stir the pot once in a way, so that the fish does not get stuck to the bottom. Be careful not to break the fish.
Taste the curry, and add salt and vinegar if required.
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