India Food Network India

Recipes,Non-Veg Lunch,Non-Veg Dinner


Apr 13, 2016

PREPARATION TIME

COOKING TIME

SERVES

2

PREPARATION LEVEL

easy

INGREDIENTS

    5 dry mackerels
    2 onions finely chopped
    ½ cup fresh grated coconut
    1 tsp tamarind pulp
    1 tsp chilli powder
    ¼ tsp turmeric powder
    1 tbsp coconut oil
    Salt to taste

DIRECTIONS

A popular dish from the Konkan coast, this smoked dry mackerel is sure to be a hit with the guests.

Method:

1. Roast the mackerel over the open flame.

2. Once it becomes crisp and black, shut the gas and keep the fish to cool.

3. Remove the flesh of the fish and heat a pan.

4. Drizzle coconut oil over the pan and add the fish and let it get a little glaze,

5. Once it is done, shut the flame and keep it aside.

6. Take a mixing bowl and add grated coconut, onions, salt, tamarind pulp, turmeric powder, chilli powder and the the fish.

7. Mix it well and serve it.

About Roopa NabarFollow On

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Roopa's biggest inspirations, apart from the women in her family are Chef Sanjeev Kapoor, and the late Tarla Dalal. She has cooked on several TV shows, food challenges and YouTube videos. Learn her recipes on Coastal Kitchen.

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