Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, konkani style mackerel in black gram & fenugreek sauce. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Konkani style raw jackfruit dry coconut curry; perfect with rice and dal or any Indian flatbread. For any query, suggestions or feedback, you can mail us at : konkanfoodtour@gmail.com thank you. We get vegetarian version of urad methi curry, but this is a non vegetarian version of urad methi curry which uses Mackerel fish and is very simple and tasty recipe.
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To get started with this recipe, we must first prepare a few ingredients. You can cook konkani style mackerel in black gram & fenugreek sauce using 15 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Konkani Style Mackerel in Black Gram & Fenugreek Sauce:
- Prepare 6 Mackerels
- Prepare 2 Onions, finely chopped
- Prepare 1/2 tsp Turmeric powder
- Get 1 tsp Red chilli powder
- Prepare 6 Dry red chilies
- Take 1/2 cup Grated coconut
- Prepare 2 tsp Urad dal / split black lentils
- Make ready 2 tsp Raw rice
- Get 1 tsp Fenugreek/methi seeds
- Make ready 2 tsp Coriander seeds
- Get 2 tsp Tamarind pulp
- Prepare 2 tsp Peppercorns
- Get To taste Salt
- Get As needed Oil
- Take As needed Water
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Instructions to make Konkani Style Mackerel in Black Gram & Fenugreek Sauce:
- Clean, wash, and cut the mackerels into medium pieces. Marinate the fish pieces with turmeric powder, red chilli powder, and salt and keep it aside. Heat oil in a pan. Add half of the chopped onions and saute until light brown. Add the grated coconut and fry until golden brown. Transfer this into a bowl and keep it aside to cool.
- In the same pan, dry roast the dry red chilies, coriander seeds, peppercorns, urad dal, fenugreek seeds, & raw rice until light brown. Make sure not to burn it. Remove from flame and allow it to cool. Once cooled, grind all the roasted ingredients into a fine paste adding the tamarind pulp.
- Heat oil in a claypot. Add the remaining chopped onions and saute until translucent. Add the prepared ground paste and fry for another 4-5 mins. Add water as needed and allow it to boil. Once the gravy starts to boil, add the mackerel pieces and mix gently. Cook on low-medium flame for 10-15 mins, gently stirring occasionally. Continue to cook until the fish is cooked well. Serve hot with steamed rice or chapati.
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