Ingredients
| Quantity: | Measure: | Ingredients: |
|---|---|---|
| 12 | Nos | Mackerels |
| 8 | Large | Chillies Red Dry |
| 8 | Nos | Pepper Corns |
| 1 | Piece | Turmeric/Haldi |
| 1 | Teaspoon | Jeera/Cumin Seeds |
| 1 | Tablespoon | Coriander/Dhania |
| 2 | Large | Onions |
| 4 | 25 g | Chillies Green |
| 1 | Inch | Ginger |
| 4 | Flakes/Seeds/Cloves | Garlic |
| 2 | Tablespoon | Vinegar |
| 2 | Tablespoon | Cooking Oil |
| As Required | Salt | |
| 1 | Teacup | Coconut Milk |
Method
# 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.
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