Taute puli munchi & baked mackerel... mangalorean cuisine

Name: Taute puli munchi & baked mackerel... mangalorean cuisine
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: En
Ingredients: 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; 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

Main Dish

Very Easy

1 hour

A delicious and perfectly fit everyone.

Preparation

Preparation30 min

Cook time30 min

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.