Petitchef

Taute puli munchi & baked mackerel... mangalorean cuisine

Main Dish
4 servings
30 min
30 min
Very Easy
A delicious and perfectly fit everyone.

Ingredients

Number of serving: 4

1) For Taute Puli Munchi :

350 g yellow cucumber , cut into cubes

200 g chopped onion

100 g chopped tomato

20 ml cooking oil

50 g Kashmiri chilli

20 g whole coriander

10 g jeers ( cumin ) seeds

20 g tamarind or 1 tamarind paste

10 g mustard seeds

1 spring curry leaves

1 teaspoon turmeric powder

2 teaspoon chilli powder

10 g jaggery


2) For Baked Mackerel :

12 mackerels, wash and cleaned

25 - 30 red chillies

2 tablespoon coriander seeds

1 teaspoon cumin seeds

1 teaspoon fenugreek seeds

1 pinch oama

2 teaspoon peppercorns

2 teaspoon turmeric powder

6-8 flakes garlic

2 tablespoon tamarind paste or 1/4 cup tamarind extract

Salt to taste

1 pinch hing

10 -12 green chillies , chopped

1 full pod garlic , crushed

2 - inch piece ginger

4 teaspoon coconut oil

Preparation

  • 1) In a very little oil , saute chilli , whole coriander and jeera until they are crisp. Soak tamarind in water and mash to a pulp, remove the seeds or dilute tamarind paste with 1/4 cup water.
  • Mash the roasted masala along with tamarind into a smooth paste. In a pan, heat the rest of the oil; add the mustard seeds and curry leaves , and cook until they pop.
  • Add the chopped onion and tomato and saute well ; add taute ( yellow cucumber ) , turmeric powder and red chilli powder. Add water and cover the pan; simmer until the taute is cooked. Add ground masala and cook until the oil separates. Stir in jaggery and salt to taste.
  • Fry masala ingredients from 2 to 7 and then grind with ingredients from 2 to 11 to a fine paste with just enough water to grind. You can add 1/2 teaspoon hing powder if desired while grinding. Remove the masala and keep aside.
  • Take chopped green chillies , ginger , garlic and mix in coconut oil. Then add this mixture to the masala.
  • Clean the mackerels and make 4 to 5 slits in each. Coat the mackerels with the masala and keep them in a flat , greased baking dish and bake at 200 degrees C for 20 to 25 minutes until dry or you can cook in a greased thick kadai / earthen pot on a low heat .
  • Decorate with onion rings and lemon wedges.

Photos

Taute Puli Munchi & Baked Mackerel... Mangalorean Cuisine, photo 1Taute Puli Munchi & Baked Mackerel... Mangalorean Cuisine, photo 2




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