This is a traditional fish curry prepared by Konkanis which is usually prepared with sardine (pedvo—Mathi) fish. Here I tried a small variation with Mackerel (Ayala-Raju-Bangude) Thanks to Nisha Baliga and Vidhya Baindoor.
Mackerel fish 4 cut and cleaned
Ingredient for dry roast masala
Coconut 2 tbsp
Red chilly 10 to 12
Coriander seeds 1 tsp
Methi seeds 10
Garlic cloves 6 to 7
Mustard ½ tsp
Turmeric ¼ tsp
Tamarind pulp 1 tbsp
Teppal(Sichuan pepper) 6
Salt to taste
Dry roast all ingredients when it cools grind it with tamarind pulp and water into a fine paste.
Pour this paste in a kadai add water for gravy add salt boil it for 5 min. then add cut and cleaned fish again boil it for 10 min. off the gas and pour coconut oil on top of it serve this with hot steaming rice.