1
Prepare the curry base: slice the large onion thinly and set aside.
2
Prepare ingredients for pounding: roughly chop shallots, garlic, and ginger so they're ready to pound into a paste.
3
Dice the tomato into small pieces; it adds sourness and umami to the curry.
4
Mix fish curry powder, chili powder, and turmeric powder in a bowl, adding a little water to form a thick paste.
5
Prepare the curry garnish vegetables: halve the tomatoes and roughly chop the large chilies.
6
Prepare the mackerel: gut, remove the scales, and rinse thoroughly. Use about 6–8 fish per serving.
7
Heat approximately 1 cup of oil in a cooking pot.
8
Once the oil is hot, briefly fry the fenugreek seeds and curry leaves to release their aroma, then add the sliced onion and stir-fry until soft and lightly browned.
9
Add the pounded shallots, garlic, ginger, and diced tomato, stir-frying until fragrant and the tomato begins to break down.
10
Add the prepared spice paste and stir-fry, gradually adding small amounts of water multiple times. Fry until the spices release their oil and deepen in color, ensuring they are fully cooked.
11
During the spice-frying process, add approximately 0.5 cup of thick coconut milk and continue cooking until the oil separates.
12
Add 2–3 cups of water to adjust the curry's thickness to your preference.
13
Once the curry reaches a boil, add the halved tomatoes and roughly chopped chilies and let simmer.
14
Add 2–3 tablespoons of tamarind juice for additional sourness.
15
Season with salt and seasoning powder if desired.
16
Finally, add the mackerel and simmer briefly—do not overcook or the fish will fall apart.
17
Remove from heat and let the curry rest so the flavors meld together. The curry tastes even better after sitting for a while.
18
Make the coconut pancakes: coarsely grind the fresh coconut meat using a food processor.
19
Mix 1 cup of flour into the ground coconut; the coconut should be more abundant than the flour for best flavor.
20
Gradually pour in 1.5–2 cups of thin coconut milk (or coconut water) while stirring until the mixture reaches a consistency similar to donut batter—not too runny, not too thick.
21
Add 1 teaspoon of salt and 1 tablespoon of sugar (optional, to balance flavor).
22
Let the batter rest for 5–10 minutes before cooking.
23
Use a non-stick skillet or flat pan, lightly brush with oil, and heat over medium heat until the pan is fully hot.
24
Pour in 1 tablespoon of batter and gently spread it into a round shape with a spatula. Flip when the bottom is golden brown and the edges look crispy.
25
Remove once both sides are golden brown. Repeat until all batter is used.
26
Serve the coconut pancakes hot alongside the curry. They remain soft and tender even if stored until evening.
PrimedTableBETA
