Mackerel Hooman | Goan Style Mackerel Curry

Ingredients:                                          Serves:4 Prep. Time: 20 Minutes
2 Mackeres cut into 3-4 pieces
6 tablespoon coconut grated
4 dry red Kashmiri chilies
1 marble sized ball of tamarind
2 green chilies
1/2 inch ginger
2 kokum petals
10-15 triphal/sichuan pepper/teffal
Turmeric powder
2 tablespoon oil

For Marinating:
1 teaspoon chili powder
1 teaspoon turmeric powder
1/4 teaspoon salt

Instructions:
Wash and cut the heads of the mackerels. Then cut them into 2 or 3 pieces, discard the head. Wash again after 10 Min’s.

Marinate the Mackerel’s with the masala mentioned above and keep aside for atleast 30 minutes in a fridge.

Grind the grated coconut, red chilies and tamarind together by adding 1/2 cup water.
Grind to make a thin gravy.

Next, in a kadai, add 2 tablespoon oil. When oil heats, add chopped ginger and slit green chilies and fry them.
Close your nose as the aroma will be too strong.
After the ginger and green chilies get fried in the oil, add the ground mixture and marinated mackerels together in a kadai.
Slightly crush the sichuan pepper or “teffala” seeds and add them to the gravy.
Add the kokum petals and cook this till mackerels get cooked. When the gravy starts bubbling, switch off the gas.
Check the salt and adjust accordingly.

Note: Remember to keep the flame on low heat while cooking.