Hey everyone, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, konkani style mackerel in black gram & fenugreek sauce. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Konkani Style Mackerel in Black Gram & Fenugreek Sauce is one of the most well liked of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Konkani Style Mackerel in Black Gram & Fenugreek Sauce is something which I have loved my entire life.
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.
To begin with this recipe, we must first prepare a few components. You can have konkani style mackerel in black gram & fenugreek sauce using 15 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Konkani Style Mackerel in Black Gram & Fenugreek Sauce:
- Make ready 6 Mackerels
- Prepare 2 Onions, finely chopped
- Make ready 1/2 tsp Turmeric powder
- Take 1 tsp Red chilli powder
- Make ready 6 Dry red chilies
- Make ready 1/2 cup Grated coconut
- Make ready 2 tsp Urad dal / split black lentils
- Get 2 tsp Raw rice
- Get 1 tsp Fenugreek/methi seeds
- Prepare 2 tsp Coriander seeds
- Take 2 tsp Tamarind pulp
- Get 2 tsp Peppercorns
- Take To taste Salt
- Prepare As needed Oil
- Prepare As needed Water
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Steps 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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