Mackerel Uddamethi
saraswat mackerel curry built on toasted urad dal and fenugreek, sour and slightly bitter
Allergens in Mackerel Uddamethi: fish.
Ingredients
Quantities for 4.
- 4 mackerel, cleaned and cut into thick halves Fishbangda; pomfret or seer also work
- 1 tbsp Urad Dalthe udda of uddamethi
- 1 tsp Fenugreek Seedsthe methi; more than this turns the curry bitter
- 1 cup grated fresh Coconut
- 8 Kashmiri Dried Red Chilli
- 1 tbsp Coriander Powder
- 3/4 tsp Turmeric
- 1 tbsp thick pulp Tamarind
- 1 medium, finely chopped Onion
- 2, slit Green Chillioptional
- 3 tbsp Coconut Oil
- 2 tbsp, chopped Coriander Leavesoptional
- to taste Salt
Cookware
stovetop, blender
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Rub the mackerel with 1/4 tsp turmeric and salt and leave 15 minutes; rinse and pat dry. This firms the flesh so it does not break up in the pot.
- Soak the tamarind in 3 tbsp hot water and press out the pulp.
- Have the masala fully ground before the fish goes anywhere near the heat. From that point the curry takes eight minutes.
Method
- Warm 1 tbsp of the coconut oil and roast the urad dal over low heat 3 minutes until it turns reddish and smells nutty.Urad dal keeps browning after you take it off the heat, so pull it a shade early.
- Add the fenugreek seeds and roast 30 seconds only, then the chillies and coriander powder for another minute.Fenugreek turns acrid the moment it goes dark brown. Thirty seconds, not sixty.
- Grind the roasted mixture with the grated coconut, turmeric and 200ml water to a smooth, pourable paste.
- Heat the remaining oil in a wide pan and soften the onion 5 minutes until translucent but not coloured.
- Pour in the ground masala with another 150ml water, add the green chilli and salt, and bring to a gentle simmer.
- Simmer 6-7 minutes, stirring, until the raw coconut smell is gone and the surface glistens.
- Slide in the mackerel in a single layer, spoon gravy over it, and cook 6 minutes without stirring.Shake the pan by the handle instead of stirring. A spoon will shred the fish.
- Add the tamarind pulp, simmer 2 minutes more, and take it off the heat. Rest 10 minutes before serving with rice.
- Scatter over the coriander leaves at the table.
Safe temperatures: Fish is done at 63°C / 145°F, or when it turns opaque and flakes easily. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
Keeps 2 days refrigerated. Reheat only to steaming, never boiling, or the mackerel falls apart. Not suitable for freezing.
Nutrition Medium estimate
One serving of Mackerel Uddamethi (275 g) is about 411 calories, or 150 calories per 100 g.
High protein: 43 g a serving, 41% of the calories
| Per serving275 g | Per 100 g | |
|---|---|---|
| Calories | 411 kcal | 150 kcal |
| Protein | 42.6 g | 16 g |
| Carbohydrate | 12.0 g | 4 g |
| of which sugars | 4.1 g | 2 g |
| Fibre | 4.1 g | 2 g |
| Fat | 21.2 g | 8 g |
| of which saturated | 15.1 g | 6 g |
| of which unsaturated | 3.8 g | 1 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for urad dal. Estimated from raw ingredients using USDA FoodData Central.
More like this: Gluten-free Indian recipes · Dairy-free Indian recipes · Goan recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.