Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, konkani style mackerel in black gram & fenugreek sauce. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Konkani Style Mackerel in Black Gram & Fenugreek Sauce is one of the most well liked of current trending meals on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Konkani Style Mackerel in Black Gram & Fenugreek Sauce is something that I have loved my entire life. They are fine and they look fantastic.

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

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

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