Ingredients

Ingredients For the yoghurt kadhi

• 175ml/6fl oz full fat plain yoghurt

• 1 tbsp chickpea flour (also called besan)

• 250ml/9fl oz water

• ½ tsp salt

• ¼ tsp ground turmeric

• 1 tbsp ghee

• 1 whole red chilli

• ½ tsp cumin seeds

• 20-25 fresh curry leaves

For the mackerel

• 1 tsp cloves

• 1 tsp fennel seeds

• ½ tsp pepper

• 5cm/2in cinnamon stick

• 1 tsp cumin seeds

• ½ tsp red chilli powder

• 4 large mackerel fillets, bones picked out with tweezers, trimmed

• 1 tsp salt

• ½ lemon, juice only

• 1 tbsp vegetable oil

For the spinach poriyal

• 2 tbsp vegetable oil

• 1 tsp mustard seeds

• 1 sprig fresh curry leaves

• 1 onion, finely chopped

• ½ tsp salt

• 1 fresh green chilli, finely chopped

• 150g/5oz spinach, finely shredded

• 60g/2½oz fresh coconut, grated

Description

Recipe Uses 175ml/6fl Oz Full Fat Plain Yoghurt, 1 Tbsp Chickpea Flour (also Called Besan), 250ml/9fl Oz Water, ½ Tsp Salt, ¼ Tsp Ground Turmeric, 1...

View Full Recipe