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Ingredients
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For 4
|
For 100
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|
Mackerel
|
4 (500gms)
|
100 (12.5kg)
|
|
Ginger
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5gms
|
115gms
|
|
Garlic
|
a few flakes
|
50gms
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|
Onions
|
115gms
|
2.72kg
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|
Red chillies (a)(without seeds )
|
5gms
|
115gms
|
|
Coriander
|
10gms
|
225gms
|
|
Poppy seeds
|
5gms
|
115gms
|
|
Green chillies
|
a few
|
50gms
|
|
For tempering :
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|
|
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Mustard seeds
|
a pinch
|
50gms
|
|
Fenugreek
|
a pinch
|
20gms
|
|
Red chillies (b)
|
1
|
20gms
|
|
Cumin
|
a pinch
|
20gms
|
|
Mustard oil
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30ml
|
750ml
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Lime
|
1
|
6
|
|
Jaggery or sugar (to taste)
|
3 – 5gms
|
55gms
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|
Salt
|
to taste
|
100gms
|
Grind together ginger, garlic, red chillies (a), coriander,
poppy seeds and green chillies. Clean and wash the fish. Slat lightly. Heat
mustard oil and fry well. Remove. Pour off excess oil. Add all ingredients for
tempering except lime, sugar or jaggery. When mustard seeds crackle, add ground
spices and fry well. Add very little water, salt and sugar or jaggery. Cover
and let it simmer till spices are cooked. When gravy is fairly thick add fish
and simmer for 5 to 10 minutes. Remove and serve hot with slices of lime.
