Ingredients

• 4 medium sized Mackerels
• 20 to 25 dry red chilies (or as per taste)
• 10 peppercorns
• 1.5 tsp - methi seeds
• 1 lemon sized ball tamarind (soaked in some water for 20 minutes)
• 2 tsp - coriander seeds
• 5 pods garlic
• 1 tsp - jeera
• 1.5'' - ginger ( grated)
• 1/2 tsp - turmeric powder
• 1 large - onion (finely chopped)
• 3 to 4 green chilies (slit )
• juice 1 lemon
• 3 to 4 tsp - grated coconut (optional)
• 1 tsp - oil
• salt to taste

How to Make Low Cal Fish Curry

• Cut, clean and wash the fish.
• Apply salt and keep aside.
• Fry the red chilies in 1 tsp oil and keep aside.
• In the same pan, roast the coriander seeds, peppercorns, and methi seeds for a few minutes and keep aside.
• Grind the roasted ingredients along with little tamarind water to a fine paste.
• Add 2 to 3 cups water into the mixie jar and mix well.
• Pour the contents in a kadai.
• Switch on the gas.
• Add the chopped onions, green chilies and grated ginger.
• Rinse the fish in water to get the salt off and add it to the masalas.
• Add little salt and turmeric powder and let the curry cook.
• Keep it covered and stir gently.
• Cook on a low flame.
• Allow it to boil for some time.
• Check if the fish and the onions are cooked.
• Once the fish is done, add lemon juice.
• Garnish with grated coconut and serve hot with rice.