Mackerel Curry



500 g mackerel
2 big onions (sliced)
2 chillies (half slit)
2 tsp chopped ginger
1 tsp salt
2 cloves of garlic
Lemon sized tamarind
* Dry roast*
1 tbsp coriander powder
1 tsp red chilli powder
1 tsp musturd seeds
1 tsp cumin seeds
1/2 tsp fenugreek seeds
1/2 tsp turmeric powder
Curry leaves
Salt to taste



In a bowl of water soak tamarind & keep aside.
Dry roast all the ingredients & grind to a fine powder.
Wash fish & blot dry with kitchen paper.
Make slits with a sharp knife.
Marinate fish with tumeric & salt & keep aside.
Heat oil in a pan & fry onions to light golden brown.

Add ginger paste, chillies& fry again.
Then add masala powder along with tamarind water (discard the pulp).
Cover & cook for 5 min.
When onions are cokked add the marinated fish pieces.
Simmer & cook for another 10mn.
Keep on low fire & just swirl the skillet.
Garnish with curry leaves & coriander leaves.
Serve with Indian bread / rice.