Fish Caldeen

Ingredients

• Mackerel (Bhangda), gut, clean, remove head and cut into chunks ½ kg
• Grind together:
• Coconut, grated, white portion only 1 cup
• Cumin (Jeera) 1 tbsp
• Peppercorns (Sabut kali Mirch) 10-15
• Coriander (Dhania ) seeds 1 tbsp
• Ginger, chopped 1 tbsp
• Garlic, chopped 2 tsp
• Green chilli, chopped 1 tbsp or to taste
• Turmeric (Haldi) 1 tsp
• Oil 2 tbsp
• Onions, chopped 1 ½ cups
• Tomato, chopped ¼ cup
• Green chillies, slit 2-3

Preparation

• Salt the fish for 15 minutes, and wash off. Leave to drain in a colander.

• Heat the oil and add the onions. Sauté till a little soft and add the tomatoes. Sauté till tomatoes are soft too and excess liquid had dried out.

• Add the ground paste and enough water to make up the gravy of the consistency you desire.

• Bring to a boil, add the fish and bring to a boil again. Lower the heat and simmer till the fish is cooked through.

• Add the green chillies and serve hot.