Mackerel Fish Curry

1. 1

   Prepare the fish and ingredients.

   • Gently wash the mackerel steaks. Pat them dry.
   • In a bowl, combine the fish with 1/4 tsp turmeric powder and 1/4 tsp salt. Mix well to coat and set aside for 10 minutes.
   • In a small bowl, soak the tamarind paste in 1/2 cup of warm water. Mash it with your fingers and strain to get tamarind water. Discard the pulp.
   • Keep all other ingredients chopped and ready.

   TIPMarinating the fish helps it absorb flavor and firms up the flesh slightly.
2. 2

   Build the aromatic base.

   • Heat mustard oil in a kadai or deep pan over medium heat until it's slightly smoking, then reduce heat.
   • Add the cumin seeds and let them splutter.
   • Add the curry leaves and sauté for a few seconds until fragrant.
   • Add the chopped onion and cook until it turns soft and translucent, about 4-5 minutes.

   TIPHeating mustard oil well reduces its pungent smell, making the curry more flavorful.
3. 3

   Cook the masala.

   • Add the ginger-garlic paste and sauté for about a minute until the raw smell disappears.
   • Stir in the tomato puree. Cook for 3-4 minutes until it thickens slightly.
   • Add the coriander powder, red chili powder, and the remaining 1/4 tsp of turmeric powder. Mix well and cook for 1-2 minutes until oil starts to separate from the masala.

   TIPCooking the powdered spices on low heat prevents them from burning and brings out their essential oils.
4. 4

   Prepare the gravy.

   • Pour in the prepared tamarind water and 1.5 cups of plain water.
   • Add 1/2 tsp of salt. Stir everything together.
   • Bring the gravy to a rolling boil over medium-high heat.

   TIPBringing the gravy to a boil before adding the fish ensures it starts cooking immediately.
5. 5

   Simmer the fish.

   • Once the gravy is boiling, gently slide the marinated fish pieces into the pan.
   • Reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes.
   • Do not stir vigorously. Gently swirl the pan occasionally to prevent the fish from breaking.
   • The fish is cooked when the flesh turns opaque and flakes easily.

   TIPAvoid overcooking the fish as it can become tough and rubbery. 8-10 minutes is usually sufficient for steaks.
6. 6

   Garnish and serve.

   Turn off the heat. Garnish with freshly chopped coriander leaves. Let the curry rest for a few minutes before serving hot with steamed rice.

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