Tyil Karre

1. 1
   prep

   Soak tamarind and prep the fish.

   1.Soak tamarind in 0.5 cup warm water for 15 minutes. Squeeze and extract thick pulp. Discard solids.

   2.Rinse mackerel steaks gently, drain well, and set aside.

   TIPDon't soak the fish in water — it dilutes flavor. Just rinse and drain.
2. 2
   mix

   Make the chili paste.

   1.In a small bowl, mix Kashmiri red chili powder and turmeric powder with 3 tablespoons water.

   2.Stir into a smooth, thick paste. Set aside.
3. 3
   temper · ~1 min

   Crackle the spices in coconut oil.

   1.Heat coconut oil in a clay pot over medium heat.

   2.Add mustard seeds and let them splutter (30 seconds).

   3.Add fenugreek seeds and fry until they turn light brown, about 10 seconds.

   4.Add curry leaves and stir once.

   TIPFenugreek burns fast and turns bitter — watch the color closely.
4. 4
   saute · ~10 min

   Fry the aromatics.

   1.Add sliced shallots, ginger, garlic, and slit green chilies to the pot.

   2.Sauté on medium-low heat until shallots turn deep golden and soft, about 8 to 10 minutes.

   3.Stir often to prevent burning at the edges.

   TIPPatience here builds the foundation. Golden, not browned, is the goal.
5. 5
   saute · ~4 min

   Cook the red chili paste.

   1.Lower the heat. Add the prepared chili-turmeric paste to the pot.

   2.Sauté continuously for 3 to 4 minutes until the raw smell disappears and oil glistens on the surface.

   3.If the paste sticks, add a splash of water.

   TIPRaw chili paste tastes harsh. Cook until the aroma turns mellow and fruity.
6. 6
   simmer · ~3 min

   Add tamarind water and bring to a boil.

   1.Pour in the extracted tamarind pulp and 1 cup water.

   2.Add salt and stir well.

   3.Bring the gravy to a rolling boil, then lower the heat to a gentle simmer.
7. 7
   simmer · ~12 min

   Gently cook the mackerel in the gravy.

   1.Slide the mackerel steaks into the simmering gravy one by one.

   2.Tilt the pot gently to submerge fish without breaking the steaks.

   3.Simmer uncovered on low heat for 10 to 12 minutes until fish is cooked through.

   4.Swirl the pot once or twice during cooking; never stir with a spoon.

   TIPSwirl, don't stir. Mackerel flesh is delicate and will break apart with a ladle.
8. 8
   rest · ~10 min

   Rest before serving.

   1.Turn off the heat. Let the curry rest for 10 minutes so the fish absorbs the gravy.

   2.Drizzle a few drops of raw coconut oil on top for fragrance.

   TIPThis curry tastes even better the next day. Make ahead if you can.
9. 9
   serve

   Serve Tyil Karre hot with steamed rice.

   Serve in the clay pot itself or transfer to a serving bowl. Pair with matta rice or plain steamed rice and a side of stir-fried vegetables.

   TIPSpoon the oily, red-tinted gravy over rice first, then place a piece of fish on top.

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