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Hi,
This is Meena again. Thank you for appreciating my first recipe Pomfret in
Ginger Sauce. Today I am going to contribute a recipe from my late mother's
treasure. This is the recipe from the Mangalore coast. My email address is
meenakarande@hotmail.com
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Mackrel with Dry Coriander and Fenugreek
Ingredients
6 Mackrels (Bangda)
1/2 Coconut
Red Chillies according to your taste [ I make this curry very spicy. I put
25 dry chilies; but try at your own risk!:)
1/4 tsp Fenugreek seeds
2 tbsp Coriander seeds
Salt to taste
1 tsp Tamarind pulp
2 tsp Coconut Oil
Method:
- Clean, cut and wash mackrels. Apply salt and keep aside
- Roast fenugreek seeds, coriander seeds and dry chillies in little coconut
oil till the spices leave aroma.
- Grind coconut, red chillies, coriander seeds, fenugreek seeds. Add little
water if required. Make a fine paste.
- Add mackrel to a saucepan, add the ground paste and let it boil. Add
water to get required consistency.
- Add tamarind pulp and salt to taste.
- Let it boil. Add coconut oil on top.
- You can use sardines instead of mackrels if you like.
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