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| Mackerel curry |
If you ask any fish
eating Mangalorean what their comfort food is, chances of this dish will be at
the top of their list. "Banguade Ghashi" a
traditional Mangalorean dish that is loved all through the coastal karnataka, and a staple in every household. "Bangude is the Tulu word for Mackerel .This traditional Fish Curry is a mouth-watering and spicy recipe and the most sought after Fish Curry from Mangalore.
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| Mackerel curry |
Fish is considered
to be a healthy food for all ages. The nutritional benefits of fish are many.
It has the ability to cure diseases related to heart, eyes and liver. Fish oil,
as we know has a natural solution to revitalize ageing skin, promote more vibrant
and youthful skin.
This curry is a typical Bunt /Shetty style curry so coconut is a must-needed ingredient. People who visit
Mangalore would not return without tasting this spicy and delicious fish curry.
Ingredients:
- 4-5 Mackerel,cut into 2 pieces
- 1 onion chopped fine
- 4-6 green chillies ,slit
- 2 - piece ginger, chopped
- 1 spring curry leaves
- 1 tablespoon coconut oil
For the masala:
- 1/2 Freshly grated coconut
- 10 Kashmiri red chillies
- 4-5 Guntur or any spicy dried chillies
- 2 tablespoon coriander seeds
- 1/2 teaspoon Cumin/jeera
- 10 - 12 Fenugreek / methi seeds
- 2 tablespoon peppercorns
- 10-12 Garlic cloves
- 1 small lemon sized ball of tamarind
Preparation
1. Heat
a pan with 1tsp of coconut oil and bring it to heat.Add red chillies and coriander
seeds in oil, saute until it becomes crisp,then add jeera,methi seeds and pepper corns,fry another few seconds and take it out of heat.
2.Now grind Masala with grated coconut, roasted spices,garlic cloves and tamarind to smooth paste using 2 -3 cups of water.Masala should be
semi solid consistency.
3.Pour the masala in a
flat vessel. Add finely chopped onion , green chillies , ginger, curry leaves ,
salt to taste and bring it to a boil.
4,Now drop all the fish pieces and boil it again. Add 1 tablespoon
coconut oil and keep on slow flame for 10 -12 minutes or till the fish is done.
Best when served hot with steaming red boiled rice.