Fish curries are an indispensable part of Indian cuisine, especially that of the coastal regions where the sheer variety of seafood or local river fish gives rise to innumerable ways to prepare them, some highly traditional and some others a blend of traditional with modern elements. Being a staple in these regions, fish preparations range from very elaborate occasion based dishes to simple everyday accompaniments to mainly rice, though rotis are also commonly used. Mackerel is an everyday fish that’s abundant in these regions and many delectable dishes use this fish for their daily fare. Our mackerel curry recipe is a simple, easy to make curry using our Soongta Hooman masala that has the traditional flavour and aroma of Saraswat fish curries popular in the Konkan region in the west coast of India but at the same time offers a variation from traditional preparations.

What you need:

• Mackerel: 500g
• Onion: 1 large, finely chopped
• Tomato: 1 medium, finely chopped
• Coconut milk: 1 cup.
• Green chillies: 2 slit (optional)
• The Women of Fatorda Soongta Hooman masala 2-3 tbsps
• Curry leaves: 2 sprigs
• Lime juice: 1 tbsp
• Salt to taste
• Oil for frying

Step 1 – Wash and clean the mackerel throughly and cut them into pieces. You can use the fish as whole also depending on the size. Sprinkle some salt and lime juice and keep it aside for 10 to 15 minutes.

Step 2 – Heat 3-4 tbsps of oil (you can use coconut oil which alters the taste slightly but more traditional, or take any neutral refined oil) in a cooking vessel. Add a few curry leaves.

Step 3 – Add the finely chopped onion with half a tsp of salt and fry until they slightly brown.

Step 4 – Add the finely chopped onion and sauté until the tomato becomes soft and mushy.

Step 5 – Lower the flame, and add the Soongta Hooman masala while stirring continuously. Fry for a couple of minutes.

Step 6 – Add 3/4th cup of hot water and bring it to boil. You can cook with the lid on until the oil separates.

Step 7 – To the boiling mixture, add the fish, the chillies and the remaining curry leaves. Do not stir. Cook covered for 5 to 6 minutes.

Step 8 – The water would have reduced, and you can add the coconut milk and cook covered for 2-3 minutes more.

Step 9 – Remove from flame and let it rest for 10 minutes. Serve with hot rice or rotis.

Note: Though we have used mackerel in this particular dish, this masala lends itself to any fish or prawn, and can cook up a variety of daily fare that can be eaten along with rice. Small fish, especially lady fish and anchovies taste marvellous in this curry, not to mention small shrimps. Our masala is mildly spiced so if you prefer more heat, add more green chillies, or 1 tsp of crushed pepper before you take it off the flame. You can substitute the tomato with tamarind or kokam as the souring agent in which case you must add them along with the hot water and bring it to boil. Do let us know how your variation turned out. You imagination is the only limit. Do let us know of your efforts at [email protected] or else you can upload your recipe here.