| Prep Time | 1 hour |
| Servings |
people
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Ingredients
- 500 g of Indian Mackerel steak cuts preferred
- 2-3 in pieces Kudampuli/ 1 lime sized Tamarind soakedwarm water
- 2 Tomatoes chopped
- 10-15 small onions chopped
- 3 green chillies sliced
- 1 tbsp red chilli powder
- 2 tbsp of Kashmiri Chilli Powder
- 1 tsp Black pepper powder
- 1/4 tbsp fenugreek powder
- 1/2 tbsp of turmeric powder
- 1 tsp Mustard Seeds
- 2 Sprigs Curry Leaves
- 2 tbsp ginger garlic paste
- 3 tbsp Coconut Oil
- Salt - to taste
- 2-3 glasses of water according to the consistency you would like
Ingredients
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Instructions
- Heat coconut oil in a kadhai or in a clay pot (a.k.a manchatti)
- Add mustard seeds and let them splutter for a few seconds before adding your curry leaves
- Add your shallots, green chillies and ginger-garlic paste and fry until fragrant and the shallots turn translucent
- Add the tomatoes and saute until mushy; mash it with a spoon if required
- Meanwhile, mix the turmeric, fenugreek, red chilli and Kashmiri chilli powders together in another bowl. Add a few drops of water to make a thick paste
- Add this mixture to the pan and fry until cooked (for 2-3 mins)
- Add a few glasses of water until it reaches your desired consistency and bring to a boil. Add salt.
- Add the kadampuli or piece of tamarind and let the mixture boil for 5-8 minutes until the flavours become prominent in the gravy
- Add your pieces of ayala and reduce the flame to medium. Let it cook for another 5-8 minutes, covered.
- Optional: you can pan fry some slices of small onions to top off the curry
- Remove from the heat and serve with rice