Goan Mackerel Uddamethi with Goan Coconut Rice

Instructions

1. 1

   Prepare the Fish

   • Rinse the mackerel steaks under cold water and pat dry.
   • In a bowl, rub the fish pieces with a pinch of salt and a pinch of turmeric powder. Set aside to marinate for 15-20 minutes while you prepare the masala.
2. 2

   Roast the Spices

   • Heat a small, heavy-bottomed pan over low-medium heat. Add the urad dal and dry roast, stirring continuously for 2-3 minutes until it turns light golden and aromatic.
   • Remove the urad dal from the pan and set it aside.
   • In the same pan, add the fenugreek seeds. Roast for 30-45 seconds, stirring constantly, until they darken slightly and release a nutty aroma. Be very careful not to burn them, as they will become bitter. Immediately remove from the pan.
3. 3

   Grind the Masala Paste

   • In a blender or grinder jar, combine the fresh grated coconut, roasted urad dal, roasted fenugreek seeds, dried red chillies, 1/2 tsp turmeric powder, and tamarind paste.
   • Add approximately 1/2 cup of water and grind to a very smooth, fine paste. Scrape down the sides and add a little more water if needed to achieve a smooth consistency.
4. 4

   Cook the Curry Base

   • Heat the coconut oil in a clay pot (kundlem) or a deep pan over medium heat.
   • Add the finely chopped onion and sauté for 4-5 minutes until soft and translucent.
   • Add the ground masala paste to the pan. Cook for 6-8 minutes, stirring frequently, until the paste thickens, the raw smell disappears, and you see oil beginning to separate at the edges.
5. 5

   Simmer the Curry and Cook the Fish

   • Pour the remaining 1.5 cups of water into the pan. Add the salt and slit green chillies. Stir well to combine and bring the gravy to a gentle boil.
   • Once the gravy is boiling, reduce the heat to a simmer. Gently slide the marinated mackerel pieces into the gravy, ensuring they are submerged.
   • Cover the pan and let the curry simmer on low heat for 8-10 minutes, or until the fish is cooked through. Avoid vigorous stirring to prevent the fish from breaking.
   • Taste and adjust the salt if necessary. Let the curry rest for at least 10 minutes off the heat for the flavors to meld.
6. 6

   Serve

   • Serve the Goan Mackerel Uddamethi hot with steamed Goan rice (ukda tandul) or plain white rice.