Mackerel with Dry Coriander and Fenugreek

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Matki Usal(Sprouted Matki or moth with spices), Spicy Chicken Chilli , ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Narthangai Pachadi

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Ingredients

  • 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

  • Clean, cut and wash mackerels.
  • Apply salt and keep aside.
  • Roast fenugreek seeds, coriander seeds and dry chillies in a little coconut oil till the spices leave aroma.
  • Grind coconut, red chillies, coriander seeds and fenugreek seeds.
  • Add a little water if required.
  • Make a fine paste.
  • Add mackerel 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 mackerels if you like.

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