Recipe of Favorite Konkani Style Mackerel in Black Gram & Fenugreek Sauce

Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive 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 tasty. This is gonna smell and look delicious.

Konkani Style Mackerel in Black Gram & Fenugreek Sauce is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Konkani Style Mackerel in Black Gram & Fenugreek Sauce is something which I’ve loved my entire life. They are nice and they look fantastic.

To begin with this particular 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 cook it.

The ingredients needed to make Konkani Style Mackerel in Black Gram & Fenugreek Sauce:

1. Make ready 6 Mackerels
2. Make ready 2 Onions, finely chopped
3. Prepare 1/2 tsp Turmeric powder
4. Get 1 tsp Red chilli powder
5. Get 6 Dry red chilies
6. Get 1/2 cup Grated coconut
7. Make ready 2 tsp Urad dal / split black lentils
8. Make ready 2 tsp Raw rice
9. Prepare 1 tsp Fenugreek/methi seeds
10. Take 2 tsp Coriander seeds
11. Make ready 2 tsp Tamarind pulp
12. Get 2 tsp Peppercorns
13. Take To taste Salt
14. Take As needed Oil
15. Take As needed Water

Instructions to make Konkani Style Mackerel in Black Gram & Fenugreek Sauce:

1. 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.
2. 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.
3. 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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