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

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, konkani style mackerel in black gram & fenugreek sauce. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Konkani Style Mackerel in Black Gram & Fenugreek Sauce is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Konkani Style Mackerel in Black Gram & Fenugreek Sauce is something which I have loved my entire life. They’re nice and they look wonderful.

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