Friday, 18 November 2011

Mackerels with pepper/Pacha kurumulaku (Traditional Fare)

A very different fish preparation using green pepper, if not in season, use the dried black ones.
Courtesy: Elsie Morris

Mackerels: 5 cut into 2
Pepper, black or green: 2 tbsps
Coriander seeds: 1 tbsp
Turmeric powder: 1/2tsp
Shallots: 10
Ginger: 1”piece
Curry leaves: a few
Vinegar: 3 tbsps or kokum/kodampuli: 2 pieces
Oil: 2 tbsps
Salt to taste

Grind pepper, coriander, turmeric, shallots, ginger & a few curry leaves to a fine paste.
Heat oil in a clay pot, add the ground masala, fry it well till the raw smell goes.
Pour one cup of water, the vinegar, salt & curry leaves.
When the gravy boil, add fish & cook on low flame till oil clears on top.
This can be served with cooked tapioca/cassava or rice.

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