Mackerels Molee

Mangalore - Goa - Seafood


Quantity Measure Ingredients Description:
6 Nos. Mackerels Cut, clean and wash.
Half Nos. Coconut (Narial) Scrape.
3 Nos. Cloves (Lavang) Ground masala
4 Large Chillies Red Dry Ground masala
Half Tablespoon        Coriander(Dhania) Ground masala
Half Nos. Coconut Copra Ground masala
5 Nos. Pepper Corns Ground masala
3 Flakes/Cloves Garlic (Lason, Losun   ) Ground masala
Half Medium Onion Ground masala
Half Tablespoon Rice, Raw To grind with coconut.
1 Tablespoon Ghee For frying
1 Medium Onion Sliced for tempering and curry
3 Medium Chillies Green Sliced for curry
Half Inch Ginger (Adhrak) Sliced for curry
3 Flakes/Cloves Garlic (Lason, Losun) Sliced for curry
1 Tablespoon Vinegar For curry
  As Required Salt To Taste


Clean, wash and cut the mackerels.   Keep them wholel.    Cut the coconut and scrape.   With  2 spoons of scraped coconut  grind  tthe masala.   

Grind the rest of the scraped coconut with one tablespoon of raw rice.   Out of this, take one cup of thick juice and 2 cups of thin juice.     If you buy ready to use coconut juice, prepare 2 cups diluted, and 1 cup thick consistency.

In a vessel, heat two tablespoons of ghee.   Slice one onion, and fry it in this ghee.  Add the thin juice and put  the rest of the sliced green masala in tit and cook.   Add 2 spoons of vinegar.   When onions are cooked and soft, add fish and continue to boil.

Finally add salt to taste and the thick juice, and simmer a little while, and keep the vessel down.  Allow to cool.

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