mackerel fish curry | tulunada fish curry recipe | bangude kajipu | how to make fish curry

#tulunada aduge
mackerel fish curry | tulunada fish curry recipe | bangude kajipu | how to make fish curry
Certainly! Here's a simple recipe for mackerel fish curry. This recipe is inspired by South Indian flavors, but you can adjust the ingredients based on your preferences.
Ingredients:
500g mackerel fillets, cleaned and cut into pieces
1 large onion, finely chopped
2 tomatoes, chopped
1/2 cup coconut milk
2 tablespoons oil (preferably coconut or vegetable oil)
1 teaspoon mustard seeds
1 teaspoon fenugreek seeds
1 sprig curry leaves
1 teaspoon turmeric powder
1 tablespoon red chili powder (adjust to taste)
1 tablespoon coriander powder
1 teaspoon cumin powder
1 tablespoon tamarind paste
Salt to taste
Fresh coriander leaves for garnish
Instructions:
Clean the mackerel fillets, removing any scales and ensuring they are bone-free. Rinse them under cold water and set aside.
Heat oil in a pan over medium heat. Add mustard seeds, fenugreek seeds, and curry leaves. Allow them to splutter.
Add finely chopped onions and sauté until they become translucent.
Add chopped tomatoes and cook until they become soft and the oil starts to separate.
Lower the heat and add turmeric powder, red chili powder, coriander powder, and cumin powder. Mix well and cook for a couple of minutes until the spices are fragrant.
Add coconut milk and tamarind paste. Mix well and let it simmer for a few minutes.
Add the mackerel fillets to the curry. Gently coat the fish with the curry sauce. Be careful not to break the fish pieces.
Cover the pan and let the curry simmer for about 10-15 minutes or until the fish is cooked through.
Adjust salt and spice levels according to your taste.
Garnish with fresh coriander leaves.
Serve the mackerel fish curry with steamed rice or your favorite bread. Enjoy your delicious and flavorful mackerel fish curry!

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