Fish Curry with Fried Mackerel

A simple, flavourful coastal-style meal featuring a fish curry made with freshly ground coconut masala, served alongside shallow-fried mackerel and rice.

Fish Curry

For the Ground Masala

1 tbsp + 1 tsp coriander seeds

1 tbsp cumin seeds

½ tsp peppercorns

¼ tsp fenugreek seeds

½ tsp turmeric powder

1 tbsp ginger garlic paste

3 dried Bedgi chillies

3 dried Kashmiri chillies

Small ball of tamarind

1 cup desiccated coconut (200 ml cup) (Fresh coconut can also be used.)

Method

Grind all the above ingredients with just enough water to a fine, smooth paste.

Fish

I have used the head and tail pieces of Rawas (Indian Salmon).

Marinate the cleaned and washed fish pieces with:

Chilli powder

Salt to taste

Shallow fry the fish and set aside.

Other Ingredients

1 onion, finely sliced

Salt to taste

Water, as required

2 slit green chillies (optional)

Preparing the Curry

Heat a little oil in a cooking vessel.

Sauté the sliced onion until lightly browned.

Add the freshly ground masala and enough water to achieve a medium curry consistency.

Season with salt and bring the curry to a boil.

Reduce the heat and simmer for 2 minutes.

Add the fried fish pieces and the slit green chillies, if using.

Simmer for another minute and switch off the heat.

Serves: 6–8

Fried Mackerel

Ingredients

8 small mackerel, cleaned, washed, patted dry and slit on both sides

For the Marinade

2 tbsp chilli powder

1 tbsp cumin powder

1 tbsp ginger garlic paste

Salt to taste

1½ tsp vinegar

1½ tsp oil

For Coating

Semolina

Rice flour

Method

Mix all the marinade ingredients into a smooth paste.

Rub the masala well over the fish, ensuring it gets into the slits.

Coat each mackerel in a mixture of semolina and rice flour.

Shallow fry until golden brown and crisp on both sides.

To Serve

Serve the hot fried mackerel with the fish curry and steamed rice for a wholesome, satisfying meal.