Ingredients
| 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 |
Method
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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