Mahe kalia (Hyderabad)

Ingredients	For 4	For 100
Mackerel	500gms	12.5kg
Gingelly seeds (til)	15gms	350gms
Groundnut	20gms	500gms
Dry coconut (copra)	20gms	500gms
Tamarind	15gms	350gms
Onions	100gms	2.5kg
Mustard	2gms	50gms
Cumin seeds	1 gm	25gms
Red chillies	20gms	500gms
Ginger	10gms	250gms
Garlic	10gms	250gms
Turmeric	1gm	25gms
Salt	to taste	100gms
Curry leaves	a few	1 bunch
Oil	50ml	1 lit

Clean the fish. Make gashes and keep whole. Soak tamarind in a cup of water. Roast and grind til, groundnut, chillies and copra. Grind ginger and garlic separately. Heat the oil. Add mustard and cumin. As they starts to crackle, add curry leaves and sliced onions, and then roasted and ground spices, turmeric and ginger-garlic paste. Fry well, sprinkle a little water occasionally if desired. Squeeze out the tamarind juice. Strain and add. Simmer for 10 minutes. Add salt. Add fish and more water if desired. Simmer till the fish is cooked. Dish out carefully. The gravy should be of pouring consistency.