Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Marinate 500 grams mackerel fillets with 1 tablespoon lime juice, 1 teaspoon turmeric powder, 1 teaspoon salt, and 1/2 teaspoon black pepper for 20 minutes.

2. 2

   In a shallow dish, combine 1/2 cup desiccated coconut and 1/4 cup rice flour, then dredge the marinated fish fillets thoroughly in the coconut-flour mixture, ensuring an even coating.

3. 3

   Heat 4 cups of vegetable oil in a deep pan or wok over medium-high heat until it reaches 350°F (175°C); carefully deep-fry the coated fish fillets, two at a time, for 3-5 minutes per side, or until golden brown and cooked through, then remove and drain on paper towels.

4. 4

   For the spicy gravy, heat 2 tablespoons of vegetable oil in a separate saucepan over medium heat, add 1 teaspoon mustard seeds and 1/2 teaspoon fenugreek seeds, and let them splutter for 30 seconds.

5. 5

   Add 1 cup chopped red onion, 1 tablespoon minced garlic, 1 tablespoon grated ginger, 10 curry leaves, and 2 sliced green chilies to the pan, then sauté for 5 minutes until the onion softens.

6. 6

   Stir in 1 tablespoon chili powder, 1 tablespoon Sri Lankan curry powder, 1 teaspoon turmeric powder, 1/2 teaspoon cumin powder, and 1 teaspoon salt, cooking for 1 minute until fragrant.

7. 7

   Pour in 1 cup thin coconut milk and 2 tablespoons tamarind paste, bring to a simmer, then add 1/2 cup thick coconut milk and cook for another 5 minutes, allowing the gravy to thicken slightly.

8. 8

   Serve the deep-fried coconut-crusted fish immediately with the spicy ambul thiyal inspired gravy.