All you need: 8 mackerels, 2tbsp refined oil, 2 onions; large, sliced, 6 garlic cloves, 10-15 curry leaves, 6 kokum fruits, 10-15 berry peppers, ¼ teaspoon turmeric powder and salt to taste. For coconut red masala you will need; 4tbsp oil, 3 onions, medium sized; sliced, 1½tbsp cumin seed, 25 gm coriander seed, 5-6 garlic clove, 15 dry chillies, and 1 grated coconut.
Heat the oil in a pan. Add onion, coriander seeds, garlic and red chilli, and sauté till onions turn pink. Add grated coconut and curry leaf and continue to sauté on low heat till coconut turns a little brown. Cool this mixture and grind to very fine paste with little water. Heat the oil in kadai, add sliced onion, chopped garlic, ginger and curry leaves, and sauté till onions turn pink. Add turmeric powder and sauté for a minute. Add the coconut red masala and kokum and cook well. Add fish and salt, allow to simmer for 10 min. Serve hot with rice or bhakri.
Things you shall need: 100gm Spinach, 50gm Semolina, 50gm Rice, half a grated coconut,1 Onion;large chopped, 2 tsp ginger, 1 chopped green chili, few sprigs of coriander leaves chopped, 1 tsp Cumin seeds, 1 tsp Ghee and salt to taste.
Cook the rice and allow to cool then grind it with coconut. Make a thick puree of spinach using very little water and keep aside. Mix the spinach purée, semolina, ginger, green chili, coriander leaf, cumin, ghee, salt, rice and coconut paste and knead into dough. Divide into 50gm balls and spread each evenIy onto a banana leaf, cover with other banana leaf and cook both sides on a griddle plate for ten minutes.