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Mackerel with Dry Coriander and Fenugreek Recipe

Mackerel with Dry Coriander and Fenugreek is a popular Continental Side Dish
Author :
On :
Thursday, 17 April, 2014
Category :
Festive Recipe
Course :
Side Dish Recipe
Cuisine :
Continental Recipe
Technique :
Stewed Recipe
Difficulty :
Servings :
Serves 4
Rated 5 based on 100 votes


  • 6 Mackerels (Bangda)
  • 1/2 Coconut
  • Red Chillies - According to your taste
  • 1/4 tsp - Fenugreek seeds
  • 2 tbsp - Coriander seeds
  • Salt to taste
  • 1 tsp Tamarind pulp
  • 2 tsp Coconut oil
  • How to Make Mackerel with Dry Coriander and Fenugreek:

    1. Clean, cut and wash mackerels.
    2. Apply salt and keep aside.
    3. Roast fenugreek seeds, coriander seeds and dry chillies in a little coconut oil till the spices leave aroma.
    4. Grind coconut, red chillies, coriander seeds and fenugreek seeds.
    5. Add a little water if required.
    6. Make a fine paste.
    7. Add mackerel to a saucepan, add the ground paste and let it boil.
    8. Add water to get required consistency.
    9. Add tamarind pulp and salt to taste.
    10. Let it boil.
    11. Add coconut oil on top.
    12. You can use sardines instead of mackerels if you like.


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