How to Make Super Quick Homemade Konkani Style Mackerel in Black Gram & Fenugreek Sauce

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to make a special dish, konkani style mackerel in black gram & fenugreek sauce. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Konkani Style Mackerel in Black Gram & Fenugreek Sauce is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Konkani Style Mackerel in Black Gram & Fenugreek Sauce is something which I’ve loved my whole life.

To get started with this recipe, we have to prepare a few components. You can cook konkani style mackerel in black gram & fenugreek sauce using 15 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Konkani Style Mackerel in Black Gram & Fenugreek Sauce:

1. Get Mackerels
2. Get Onions, finely chopped
3. Prepare Turmeric powder
4. Take Red chilli powder
5. Prepare Dry red chilies
6. Prepare Grated coconut
7. Prepare Urad dal / split black lentils
8. Get Raw rice
9. Prepare Fenugreek/methi seeds
10. Take Coriander seeds
11. Take Tamarind pulp
12. Make ready Peppercorns
13. Take Salt
14. Make ready Oil
15. Prepare Water

Instructions to make Konkani Style Mackerel in Black Gram & Fenugreek Sauce:

1. Clean, wash, and cut the mackerels into medium pieces. Marinate the fish pieces with turmeric powder, red chilli powder, and salt and keep it aside. Heat oil in a pan. Add half of the chopped onions and saute until light brown. Add the grated coconut and fry until golden brown. Transfer this into a bowl and keep it aside to cool.
2. In the same pan, dry roast the dry red chilies, coriander seeds, peppercorns, urad dal, fenugreek seeds, & raw rice until light brown. Make sure not to burn it. Remove from flame and allow it to cool. Once cooled, grind all the roasted ingredients into a fine paste adding the tamarind pulp.
3. Heat oil in a claypot. Add the remaining chopped onions and saute until translucent. Add the prepared ground paste and fry for another 4-5 mins. Add water as needed and allow it to boil. Once the gravy starts to boil, add the mackerel pieces and mix gently. Cook on low-medium flame for 10-15 mins, gently stirring occasionally. Continue to cook until the fish is cooked well. Serve hot with steamed rice or chapati.

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