1 kg. Bangda fish (mackerel) - cleaned, cut & washed
1 onion - sliced fine
5 green chilies, slit
1 inch ginger - chopped
1 sprig curry patta (curry leaves)
1 tsp mustard seeds
4 tbsp of coconut oil - for tempering
Chopped coriander leaves to garnish
Salt to taste
For coconut-chili masala: (To be wet ground
very fine with as much little water as possible)
1 cup grated coconut
1/2 onion, chopped
3/4 tsp mustard seeds
3/4 tsp cumin seeds
1/2 tsp turmeric powder
8 Madras red chilies
8 Kashmiri red chilies
1/2 tsp methi seeds
6 pepper corns
8 garlic cloves
Lemon sized ball of tamarind
1 tbsp coriander seeds

Mackerel Chili Masala

1. Heat oil in a heavy bottomed vessel. Add mustard seeds and allow it to splutter. Add curry patta, onion, ginger, chilies and fry for a while.
2. Add the ground masala and fry for 5 minutes more stirring continuously. Add enough water to form a thick but pouring consistency gravy.
3. Check salt and cover the vessel and allow it to boil for 5 - 10 minutes. Open the lid and add the mackerels to it. Shake and adjust the vessel so that every piece of the fish is covered in the gravy.
4. Do not stir as it may break the fish pieces. Allow it to boil and then simmer it on very low gas for next 10 - 15 minutes.
5. Garnish with coriander leaves. Serve hot with rice.
   Serves: 6
   Preparation time: 30 minutes