How to make Mackerel Imli -
Tamarind adds a special taste and flavour to this delicious mackerel dish.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Mackerels (बांगड़ा मछली), Tamrind paste
Cuisine : Karnataka
Course : Main Course Seafood
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For more recipes related to Mackerel Imli checkout Bangda Udadmethi, Bangda Udadmethi, Bangdyache Humman, Talela Bangda . You can also find more Main Course Seafood recipes like Steamed Tandoori Pomfret Cabbage Prawns Dijon Style Fish Muri Ghonto
Mackerel Imli Recipe Card
Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age.
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits.
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sour
Ingredients for Mackerel Imli Recipe
Mackerels 4 medium
Tamrind paste 1 1/2 tablespoons
Salt to taste
Turmeric powder 1/4 teaspoon
Oil 4 tablespoons
Garlic 6-8 cloves
Ginger 1 inch pie
Cumin seeds 1 teaspoon
Coriander seeds 1 tablespoon
Dried red chillies 5-6
Cloves 5-6
Cinnamon 1 inch piece
Scraped coconut 1/2 cup + to sprinkle
Onions finely chopped 2 medium
Sugar 1/2 teaspoon
Method
Step 1
Place mackerels in a bowl, add salt, turmeric powder and ½ tbsp tamarind paste and rub in well. Keep the bowl in the refrigerator for ½ hour. Heat oil in a non stick pan.
Step 2
Grind garlic, ginger, cumin seeds, coriander seeds, dried red chillies, cloves, cinnamon, scraped coconut and 1 tbsp tamarind paste with a little water to a fine paste.
Step 3
Shallow fry the mackerels in the pan, turning sides, till lightly browned on both sides. Drain on absorbent paper. Add onions to the oil remaining in the pan and saute till lightly browned. Add ground paste and saute for 2 minutes. Add ½ cup water, salt and sugar and mix.
Step 4
Add fish and cook, covered, till fish is cooked. Transfer into a serving bowl, sprinkle a little scraped coconut and serve hot with steamed rice.
Nutrition Info
Calories : 1301 Kcal
Carbohydrates : 80.8 gm
Protein : 46.6 gm
Fat : 88.7 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
