Thank you Siddhi for sharing this wonderful recipe!
8-10 fresh Mackerels(medium size)
8-10 dry kokum kernels
2 cups freshly grated coconut
6 green chilllis
6 dry red chillis
1 tea spoon tamrind pulp
2 inch ginger pieces
14-20 garlic cloves
1 tea spoon turmeric powder
1 table spoon corainder leaves
2-3 table spoon oil
Clean the mackerels properly.Do not make pieces of them, just cut
head and tail part and clean inside stomach.Make 3-4 slits on each
mackerel.Medium size mackerels are perfect for this dish.Clean them and
keep them aside.
Grind together freshly grated coconut,green and dry red
chillis,tamrind pulp,ginger,garlic cloves,turmeric powder and salt using
very little water.Do not grind it very fine, but it should be coursely
grinded to dry paste using very little water.
Now apply this paste to the cleaned mackerels and keep for marination
for 1 hour.After the marination time is complete heat a wide pan,
preferebly non stick.Add 2-3 table spoon of oil in it.Place marinated
mackerels one by one in one layer in it.Pour the remaining marination
paste over it.Make 2-3 pieces of each kokum kernel and place them evenly
all over the mackerel layer.
Close and cook it on low flame for 15-20 mins.They should not be
turned while cooking, so they should be cooked on low flame and cooking n
low flame also enhances the flavour of kokum.When they are cooked
garnish them with corainder leaves and serve them hot.
They taste best when served with rice and fish curry.
Preparation Time: 30 mins