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By Malini BisenMackeral fishes are very fleshy and have a rich taste. If mackerals are cooked as per this recipe, they last for more than three days. In fact their taste increases more on the second and the following days.
Ingredients:
5 big fresh mackerals
12 dry red chillies
8 fengugreek seeds
50 flakes of garlic
6 kokums washed and soaked in just a little water
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 tablespoon coriander seeds
3/4 cup oil
salt to taste.Method:
- Chop off the heads and the fins of the mackerals.
- Scrape them and clean their insides thoroughly well.
- Wash in lot of water and keep them on layers of paper so that no water remains in them.
- Smear them with a mixture of a little salt and turmeric powder and let stand for half an hour.
- This lessens their strong smell. Dry them with cloth.
- Cut each mackeral into two breadthwise.
- Grind chillies, garlic flakes and cumin and coriander seeds to a fine paste.
- Mix enough salt in it.
- Smear the ground paste all over the mackeral pieces.
- Let them remain thus soaked in the paste for at least fifteen minutes.
- Heat oil in a broad, heavy-bottomed pan.
- Season the oil with fengugreek seeds and put in the kokums and turmeric powder.
- Stir lightly and arrange the prepared fish pieces in it.
- Pour the left-over paste in which the fish pieces were soaked.
- Pour 1/4 cup of warm water.
- Cover the pan for a little while.
- Then take away the lid and turn each piece upside down very carefully with a flat spoon.
- Let the pan be on fire till the watery part is almost evaporated.
- Serve with plain rice or phulkas.
- If kokums are not available then thick tamarind pulp can be used but then no water should be added.
Non Veggies Index
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