Soak a small ball of tamarind in warm water for 15-20 minutes. Squeeze the pulp to extract the liquid, discarding the solids. Set aside.
Heat oil in a pan and sauté shallots until golden brown. Remove and set aside. In the same pan, cook tomatoes until softened. Remove and set aside.
In the same pot, cook tomatoes until softened. Remove and set aside.
In the same pot, heat oil, add mustard seeds and fenugreek seeds, let them crackle.
Add ginger, garlic, curry leaves, and green chili. Sauté until fragrant.
Add turmeric, coriander, and red chili powder. Sauté until aromatic.
Mix in the shallot-tomato paste, then add tamarind water and salt.
Stir to combine, cover, and boil for 6-7 minutes.
Add mackerel fish, gently shake the pot to coat the fish, cover, and cook until the fish is done, occasionally shaking the pot. Remove from heat.
Heat oil in a tempering pan, add mustard seeds and let them crackle.
Add shallots and dry red chilies, frying until shallots are golden. Add curry leaves and mix.
Pour the tempering over the fish curry, give the pot a final shake.
Kerala style fish curry with Mackerel is ready to serve.
0 servings
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.