Mackerel or sardines curry
Mackerel or sardines curry is usually prepared using ginger and Sichuan peppers which aids digestion. You can drop in few pieces of kokum rind or dry or fresh raw mango pieces while cooking, which gives it a tart flavour and also helps disguise the fish odour. Adding lime juice on the next day also helps in suppressing the adour.
Ingredients :
Marinade:
Mackerels / sardines : 4 /6
Salt : 1 tsp
Lime juice : of 1/2 a lime
Turmeric : 1/4 tsp
Coconut oil : 1 tblsp
Kokum rinds : 5 - 6
*Sichuan pepper (tefla) : 8 - 10
Ginger : 1/2 inch piece
Green chilies : 1 - 2
Masala:
Coconut : 1 cup
Coriander seeds : 1 tblsp
Spicy dry red chilies : 4 - 5
Kashmiri chili : 2 - 3
Turmeric : 1/2 tsp
Tamarind : 1 lemon size ball
Ginger : 1/2 inch piece
Garlic : 1 clove (optional)
Raw rice : 1/2 tsp
Sichuan pepper (tefla) : 2 - 3
Procedure:
Clean and wash the fish, then marinate it with salt, lime juice, turmeric, oil and crushed ginger. (Adding lime juice will suppress the fish smell)
Clean the tamarind and soak it in water.
Grind the masala ingredients with the soaked tamarind. Deseed the sichuan peppers for grinding.
Make a fine paste
Add some kokum rinds and crushed sichuan peppers to the marinated fish. (You can add fresh or dry mango pieces aswell)
Put the ground paste in a pot (I have used an earthen pot here) Add enough water to make a runny curry and put on the gas stove. Keep the flame low if you are using an earthen pot.
After it comes to a boil, add the marinated fish and cook for another 6 to 8 minutes. Add some green chilies for freshness and extra spice)
* You can use fresh or dried sichuan peppers (tefla).
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