Tuesday, April 17, 2012

Bangda/Mackerel masala

Manglorean bangude Masala

Every family in the beautiful costal state of Karnataka depend on rice and fish for their staple food. The fish is either cooked as a curry or fried. Mangalore is home to many types of sea food. This particular recipe is a typical traditional style of Mangaloren mackerel Masala Personally i don't like mackerels but yesterday when i saw those fresh huge which we normally don't get here, thought of buying.Usually we prepare fish curry or raja panna upkari but this time i thought of making this shallow fried manglorean dish which is my favourite .this Masala goes well with almost all types of fish like kapi,surma/king fish or any variety of flat fish.
Bangudey masala

Mackerels -4
Kashmiri Red chilly-10
Garlic-1big pod
Tamarind -1 lemon sized ball
Coriander seed-2tsp
Fenugreek seed-1/2tsp
Curry leaves-2 springs
Salt to taste
Coconut or veg oil-2tbsp

Marinated mackerel 

  • Wash and clean the fish.Make deep cuts on the fish and keep aside.
  • Dry roast chillies,coriander,fenugreek separately .
  • Now grind the roasted ingredients with ginger,garlic,onion, tamarind  and salt to smooth paste.
  • Now marinate the fish with ground masala paste and curry leaves, keep in the refrigerator for at least 1hour.
  • Now take a flat frying pan and pour some oil.Let it heat for some time and then add the marinated mackerel along with the paste and cover and cook for about 10 mins each on both the side untill its almost dry.


Serve hot with lemon wedges and onion rings


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