Mackerel "thoran"

A simple and flavourful preparation of mackerel.

Serves 4 to 6
Preparation and cooking time: 30 to 45 minutes

Ingredients

1. "Ayla" or mackerel (or any firm and fleshy fish) - 250 gms
2. Fish tamarind or "kudumpulli" - 1 large piece or 2 medium pieces
3. Turmeric - 1/2 teaspoon
4. Salt to taste
5. Chilli powder - 1/2 teaspoon
6. Coconut grated - 1/4 cup
7. Ginger chopped - 2 teaspoons
8. Garlic chopped - 1 teaspoon
9. Curry leaves - 1 sprig
10. Onions or shallots chopped - 1/2 cup
11. Oil - 2 teaspoons

Method

1. Clean and wash the mackerel. To the fish, add items 2, 3, 4 and 5. Add 1 cup of water and boil for 10 minutes.
2. Crush in a mortar or grind without any water the items 6, 7, 8 and 9 to get a coarse mix. Gather into a ball.
3. When the fish has cooled, take each piece and remove all bones. Discard the bones, skin bits and fish tamarind. There is no need to flake the cooked fish in this step.
4. In a wok, heat oil and saute the onions for a few seconds. Add the cooked, boneless fish and the crushed coconut mixture to the onions. Add a tablespoon of water and make a tight heap of the whole thing. Cover with a lid and lower the flame to simmer and steam through.
5. Occasionally, give everything a stir, flaking the fish. Adjust seasoning.
6. When the fish has been heated through and infused with the taste of the coconut mix, take off the flame.
7. Serve hot with rice or "roti".

Tips

If, like my family, you find the taste of mackerel to be chalky or bland usually, then this is a good dish to try out.

Mackerel is called "bangda" in Hindi and "ayla" in Malayalam.

The fish tamarind has to be cleaned under running water to rid it of any grit.

Care should be taken that all big and small bones are removed in step 3.

Good dish for a buffet as there are no bones to handle.