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Mackerel Curry

I recently discovered this recipe on my usual inspiration hunt online and decided to give it a try. During my grocery run at the city centre before, I decided to have a look at the fresh fish store and got some amazing looking mackerel filets. I had not decided on the recipe at that moment, but then I happened to have everything at home for this recipe and things simply fell into place. Normally I am into masaledar, spicy and coconutty fish curries but this time I did not have any coconut milk at home and I was also feeling a bit lazy with my cooking. This recipe was an absolute delight for my mood with an amazing tangy, sour flavour of tamarind and vinegar and a slight sweetness of jaggery. Quick and simple! Totally worth it and definitely recommended. 
SERVES: 2
 PREP TIME: 15 mins
 COOK TIME: 20 mins
  • 2 filets of mackerel
  • ½ tsp salt
  • ¼ tsp turmeric powder
  • 1 medium onion (finely chopped)
  • 3 cloves garlic (minced)
  • 1 inch ginger (minced)
  • 1 tsp red chilli powder
  • 7-8 curry leaves
  • 1½ tbsp vinegar (adjust for your sourness level)
  • 2 tbsp tamarind pulp (adjust for your tanginess level)
  • 1 tsp jaggery powder
  • oil 
Spices
  • ½ tsp black mustard seeds
  • 1 tsp cumin seeds
  • 6-7 black peppercorns
  • 4 cloves
  • ½ inch cinnamon stick
  • ¼ piece star anise
1. Prepare Fish:  In a bowl, place the fish and sprinkle turmeric and salt all over and massage nicely. Set it aside for 15-20mins.

2. Make Masala: Dry roast all the spices until they let out a slight aroma and grind them to powder using a spice grinder or mortar pestle. Remove the masala into a bowl, add some water and let it sit for a couple of mins.

3. Make Curry: In a sauce pan add some oil, once the oil is heated add the onions and brown them nicely. Once the onions are browned, add the ginger and garlic and sauté for a minute or so till you get a nice aroma. Next, add the curry leaves and the spice paste, and little water and cook everything till you see the oil separating. Add, a cup of water and salt and let it simmer for few minutes. Now, add the fish and cook it on low heat for 7-8 mins. Make sure you don't let it boil. Cover and cook for 2 mins. Once the fish turns white and firm add vinegar, tamarind and jaggery. Gently mix everything together and let it cook for another 2 mins. Switch off the gas and let the fish sit for sometime. Garnish with some curry leaves and enjoy with some hot rice. 

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