INGREDIENTS:

6 Mackrels (Bangda)
1/2 Coconut
Red Chillies according to your taste [ I make this curry very spicy. I put 25 dry chilies; but try at your own risk!:)
1/4 tsp Fenugreek seeds
2 tbsp Coriander seeds
Salt to taste
1 tsp Tamarind pulp
2 tsp Coconut Oil

DIRECTIONS:

Clean, cut and wash mackrels. Apply salt and keep aside

Roast fenugreek seeds, coriander seeds and dry chillies in little coconut oil till the spices leave aroma.

Grind coconut, red chillies, coriander seeds, fenugreek seeds. Add little water if required. Make a fine paste.

Add mackrel to a saucepan, add the ground paste and let it boil. Add water to get required consistency.

Add tamarind pulp and salt to taste.

Let it boil. Add coconut oil on top.

You can use sardines instead of mackrels if you like.

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