Ingredients
| Quantity | Measure | Ingredients | Description |
| 10 | Nos | Chillies, Red Dry | For grinding |
| 1 | Teaspoon | Coriander/Dhania | For grinding |
| 1 | Pinch | Jeera/Cumin Seeds | For grinding |
| 10 | Nos | Pepper Corns | For grinding |
| 4 | Medium | Onions | For grinding |
| 1 | Ball | Tamarind | For grinding |
| 1 | Pods (whole) | Garlic | For grinding |
| 1 | Pods (whole) | Garlic | for seasoning |
| 2 | Tablespoon | Cooking Oil | for seasoning |
| 3 | Salt-Spoon | Salt | to taste. |
| 6 | Nos | Mackerels | Cut into two pieces. Or slightly slit the sides. |
Method:
Prepare the Masala for grinding. . Increase quantity of onions and chillies to get more thickness.
Seasoning:-
Put cooking oil in a vessel, and fry smashed garlic ; and when brown, put the ground masala and fry in it.
Curry:-
Add water obtained from washing the mixer, to the fried masala and get the needed curry. Bring it to boil, and when the curry is ready add fish and salt to taste. Simmer for about five minutes, or when fish is cooked. Put the fire off, and close the lid, for about half an hour, when the curry is absorbed by the fish.
Suitable for Thato (shark) and Vagolem (fleshy fish).
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