मॅकरेल पुली मुंची | Mackerel Pulli Munchi | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

A spicy and tangy curry prepared with fresh mackerels. Once you take a bite, you will be left wanting for more!

MACKEREL PULI MUNCHI

Ingredients

4 medium mackerel (bangda)
2 lemon sized tamarind (puli) balls
3 small onions
½ inch ginger
1 green chilli
12-15 dried red chillies
2 tbsps coriander seeds
1 tsp cumin seeds
8-10 white peppercorns
A pinch of fenugreek seeds (methi dana)
1 tsp mustard seeds
6-8 garlic cloves
Salt to taste
½ tsp turmeric powder
2 tbsps coconut oil
10-12 curry leaves
Fresh coriander sprig for garnish

Method

1. Take tamarind balls in a bowl, add ½ cup warm water and mix well. Set aside to soak for 20 minutes.
2. Squeeze the tamarind to extract the pulp.
3. Roughly chop onions and transfer into a bowl.
4. Roughly chop ginger and green chilli and set aside into another bowl.
5. Clean the mackerels, cut them in half and wash them properly.
6. To make the spice paste, dry roast dried red chillies in a non-stick pan for 1-2 minutes and set aside in a bowl.
7. Dry roast coriander seeds, cumin seeds, white peppercorns, fenugreek seeds, and mustard seeds in the same pan till the spices turn fragrant. Transfer into the same bowl and allow the mixture to cool slightly.
8. Transfer the roasted mixture into a mixer jar, add the roughly chopped onions, roughly chopped ginger and green chilli, garlic cloves and the squeezed tamarind pulp and grind well. Add 1 cup water, mix and grind to a fine paste.
9. Take the mackerel pieces on a plate, sprinkle salt and turmeric powder and rub the mixture well on both the sides of the mackerel pieces. Set aside to marinate for 5-10 minutes.
10. Heat coconut oil in a deep pan, add curry leaves and cook for a few seconds.
11. Add the ground paste, mix and cook for 5-6 minutes on medium heat.
12. Add 1¾ cups water and mix well. Add salt, mix and cook for 2-3 minutes.
13. Add the marinated mackerel pieces, gently mix, cover and cook for 6-8 minutes on medium heat.
14. Switch the heat off, transfer the mackerel puli munchi in a serving bowl, garnish with coriander sprig and serve hot.


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