I am not a big fan of bangda or mackerel but every time I have made this curry, it’s always a finger licking hit. Its not as watery as regular curries and thats what makes it different.
A thick gravy with loads of chillies (munchi), very little coconut and the right balance of sourness with the tamarind (puli) added to it.
Perfect to have with rice or chapati. Red rice just enhances the flavour of any fish curry and today’s Sunday combination was just that. With some sliced onion and just a dash of salt for the rice. Enjoy
20 dried red Kashmiri chillies (adjust as per spice preference)
2 tbsp dhania
½ tbsp jeera
1/3 tbspn rye
¼ tbspn methi
10 chopped garlic flakes
2 onions- 1 sliced, 1 chopped
1 (big) marble size ball of tamarind (adjust as per taste)
4 tbsp coconut
6-7 pcs of bangda (mackerel)
2 green chillies
- Dry roast dry chillies, dhania, jeera, rye, methi seeds, pepper on a tawa.
- When the aroma rises, dry grind it first and then add 1 chopped onion, tamarind, coconut and very little water. Make a thick gravy
- Heat oil, add the karipata, sliced onion, garlic and slit greenchillies, sauté for 1 minute
- Add the ground masala with little haldi and salt
- Fry till raw smell of the masala goes and add the fish
- Bring to a boil and simmer till cooked. Mix gently as fish can break easily.
- Serve hot with boiled rice