makkaralla

Makkaralla is a traditional dish from the Indian state of Karnataka, particularly popular in the coastal regions. It is a spicy and tangy fish curry, typically prepared with makarel (Indian mackerel) or other small fish. The dish is known for its rich flavor and aroma, achieved through a blend of spices and coconut milk.

The preparation of makkaralla involves marinating the fish in a mixture of turmeric, red chili powder, and salt for about 30 minutes. This step helps to tenderize the fish and infuse it with flavor. The marinated fish is then cooked in a pan with mustard seeds, curry leaves, and asafoetida, which adds a distinctive aroma to the dish. Coconut milk is added to the pan, followed by a tempering of mustard seeds, curry leaves, and red chili powder. The fish is then cooked until it is tender and the gravy has thickened.

Makkaralla is typically served with steamed rice or roti, and is often accompanied by a side of pickles or sambar. The dish is popular among both locals and tourists, and is often served in coastal Karnataka restaurants. It is a staple in many households during festivals and special occasions, reflecting the region's culinary heritage.