Non-Veg
Mackerel and Drumstick Leaf Thoran
A family recipe since August 2020
A rustic Kerala-style thoran that combines tender mackerel with slightly bitter drumstick leaves, toasted coconut and warming black pepper for a bright, savory side dish that pairs beautifully with steamed rice.
30 min total3 servings
Ingredients
- Mackerel (Ayala) - 3 whole
- Drumstick leaves - 1 cup
- Onion - 1/2 cup
- Ginger - 1/4 tsp
- Garlic - 1/4 tsp
- Green chilies - 2 whole
- Turmeric powder - 1/4 tsp
- Pepper powder - 2 tsp
- Rice flour - 1 tbsp
- Coconut oil
- Grated coconut - 2 tbsp
- Curry leaves
- Salt
- Oil - 3 tbsp
Instructions
- 1Place the mackerel in a pan with turmeric powder, 1 tsp pepper powder, a little water and salt; cover and cook until the fish is cooked through.
- 2Once cool enough to handle, remove the bones from the mackerel and crush or flake the flesh into bite-sized pieces.
- 3Heat oil in a pan, then sauté the onion, ginger, garlic and green chilies until the onion softens and becomes fragrant.
- 4Add the drumstick leaves and salt, stir to combine, then cover and cook on low flame for 5 minutes.
- 5Uncover and add the cooked mackerel to the greens, stirring so the flavors meld together.
- 6Sprinkle the rice flour, add the remaining pepper powder, grated coconut and curry leaves, and mix until everything is evenly coated.
- 7Cook for 1 more minute, stirring, so the rice flour binds the mixture.
- 8Remove from fire and transfer the thoran to a serving dish.
- 9Optional: drizzle with coconut oil before serving for an extra layer of aroma and flavor.