Konkani Style Mackerel in Black Gram & Fenugreek Sauce
Konkani Style Mackerel in Black Gram & Fenugreek Sauce

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

Konkani Style Mackerel in Black Gram & Fenugreek Sauce is one of the most well liked of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Konkani Style Mackerel in Black Gram & Fenugreek Sauce is something which I’ve loved my whole life.

To begin with this particular recipe, we have to 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. Get 6 Mackerels
  2. Take 2 Onions, finely chopped
  3. Take 1/2 tsp Turmeric powder
  4. Prepare 1 tsp Red chilli powder
  5. Take 6 Dry red chilies
  6. Make ready 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. Prepare 2 tsp Peppercorns
  13. Make ready To taste Salt
  14. Get As needed Oil
  15. Prepare As needed Water
Steps 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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