Taute puli munchi & baked mackerel... mangalorean cuisine

Ingredients

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

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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.

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