Hot and sour Mackerel (Puli Machchi)
of Mangalore, IN
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Mangalore's favorite dish
10 Mackerel Fish
15 red chillies
2 tbsp Coriander seeds
1 tbsp Cumin seeds
15 whole Black peppercorns
½ tsp Methi seeds
10 cloves of Garlic
¾ inch Ginger
1 tsp Turmeric powder
1½ tsp Omum(Ajwain)
1 big Onion
¾ cup Vinegar
2 tbsp Coconut oil (preferably)
1 tsp Sugar (optional but recommended)
Dry roast red chillies, coriander seeds, cumin seeds, black pepper,fenugreek seeds, and omum.
Grind all the roasted masalas along with ginger, garlic onion, salt, sugar and vinegar to fine paste.
Make cuts in the makarel and fill whole mackerel with masala and keep for marination for ½ - 1hr.
Heat oil in the non stick pan arrange the fishes, over it pour the remaining masalas.
Cook on a slow fire for 10 mts, then turn the fish and cook again,
When th fish is done, and all the masalas fried well, higher the flame and keep for 2 mts and remove.
You can keep this dish for 2 days.either keep it in the fridge or reheat daily once.
Pani poori (gol gappe)