4-5 dry mackerel
1/4 inch ginger
1/2 cup grated coconut(coconut of small size)
1 marble sized ball of tamarind
1 tsp turmeric powder
4-5 dry red chillies / shepda
1 green chilli – cut into 2 parts
1 tsp oil
Cleaning the dry mackerel.
Soak the dry mackerel for 2 hrs.
After 2 hrs, cut off the tails and the head part.
Scrap the skin of the mackerel by using a knife.
After scrapping dip it in water.
Now peel of the dry flesh carefully. Remove all the thorns.
For the gravy:
Grind, grated coconut, turmeric powder,tamarind,peppercorns and red chillies.
Slightly press the teffla.
In an aluminium bowl, put oil. Put ginger and green chilly.
Now put the fish and fry in medium flame for 2 Min’s.
Now put in the gravy and stir. Add water 1/2 cup.
While boiling put in teffla and salt and stir.
Boil for 10 Min’s by keeping the utensil covered.
Note: The gravy should neither be too thick nor too thin.