Bunt Style Spicy Mackerel Curry - A Coastal Delight

Ingredients:  For the Curry:  6 small mackerels (approximately 450-500gm), 5-6 curry leaves,Salt to taste

For the Masala: 1 small onion,3 tbsp grated coconut ,1 level tsp coriander seeds ,1 pinch cumin seeds (jeera) ,1 pinch fenugreek seeds (methi) ,1 pinch carom seeds (ajwain) ,6 peppercorns ,3 long dry chilies (Bedgi/Kumti/Kaddi) *see note ,3 short red chilies (Harekala) *see note ,1 green chili (increase to 2 as per your spice tolerance) ,1/4 tsp turmeric powder ,1/4 inch ginger ,1 marble-sized ball tamarind (or about 3/4th tsp pulp/paste)

For Tempering (Fon/Tadka/Bagar): 4 cloves of garlic (with skin), crushed , 2 tsp oil

If you can't find short red chilies (Harekala), you can use a mix of Bedgi and Kashmiri chilies. Kashmiri chilies impart color, while Bedgi (Byadge) chilies add medium spiciness.

Instructions: Begin by descaling and thoroughly cleaning the mackerels. Allow them to drain in a colander. Dry roast all the ingredients mentioned under 'For the Masala,' except for ginger and tamarind, one by one. Once roasted, let them cool. Then, grind them along with ginger and tamarind to form a paste (it doesn't need to be very fine), using a little water.

In a pan, place the cleaned mackerels, salt to taste, and curry leaves. Add the prepared masala. Pour about 1-1/2 cups of water (or less if you prefer a thicker consistency). Gently turn the vessel to allow the masala to mix with the water, avoiding the use of a spoon. Bring the gravy to a boil.

Once the gravy reaches a full boil, turn off the heat. In another smaller pan, heat the oil for tempering. When the oil is hot, add the crushed garlic with the skin and stir for 3-4 seconds before adding it to the gravy.

Conclusion:Bunt Style Spicy Mackerel Curry is a testament to the culinary prowess of the coastal communities in Karnataka. This recipe offers a delightful blend of spices, coconut, and the natural flavors of mackerel. It's a dish that not only satisfies your taste buds but also transports you to the vibrant coastal shores of India. Whether enjoyed with steamed rice or traditional Neer Dosa, this curry promises a truly authentic and aromatic dining experience.