BANGDA FISH CURRY: Is Not That Difficult As You Think !!
Synopsis:
Bangda / Mackerel Fish Curry involves washed and cleaned bangda fish in a moderately thick, tangy, and spicy gravy. Even though the gravies for most seafood dishes consumed along the Arabian Sea coast have generous amounts of grated coconut, this gravy is made with coconut milk. This fish gravy is served with rice. |
Cuisine | Mackerel (Bangda) Fish Curry, Kerala, India |
Yield | 6 persons |
Preparation time | 30minutes |
Cooking time | 15 minutes |
Course | Main
Course |
Ingredients:
1 Cup
|
Coconut milk / नारियल का दूध
|
2 Tablespoon
|
Coconut oil / नारियल का तेल
|
2 Teaspoon
|
Coriander powder / धनिया पाउडर
|
2 Teaspoon
|
Coriander leaves for garnishing / धनिये के पत्ते गार्निशिंग के लिय
|
2 Sprigs
|
Curry leaves / करी पत्ते
|
¼ Teaspoon
|
Fenugreek seeds / मेथी बीज
|
6 Cloves
|
Garlic / लहसुन
|
1 Tablespoon
|
Ginger / अदरक
|
2 Nos.
|
Green Chillies, slit / हरी मिर्च चीरा हुआ
|
4 pieces
|
Mackerel Fish cleaned, washed and per piece cut in to 4
pieces with slashes / भांगड़ा मछली को साफ, धोया और प्रति टुकड़े को स्लैश के साथ 4 टुकड़ों में काटा गया
|
1 Tablespoon
|
Malabar Tamarind / मालाबार इमली
|
½ Teaspoon
|
Mustard seeds / सरसों के बीज
|
2 Teaspoon
|
Red Chilli powder (use
more for a spicy curry) / लाल मिर्च पाउडर (मसालेदार करी के लिए अधिक उपयोग करें)
|
1 Teaspoon
|
Salt / नमक
|
10 Nos.
|
Shallots (small south Indian onions) / छोटे दक्षिणायन प्याज
|
½ Teaspoon
|
Turmeric powder / हल्दी पाउडर
|
Preparation Method:
Step-01:
Preheat coconut oil in a wide pan
and once the oil is hot enough add the mustard seeds, curry leaves and
fenugreek seeds.
|
Step-02:
Once the mustard seeds start
crackling, add the finely chopped shallots (south indian small onions), slit
green chillies, salt, and crushed ginger and garlic.
|
Step-03:
Saute the mix till the onions turn
golden brown.
|
Step-04:
Make a thick paste from turmeric
powder, coriander powder, and red chilli powder.
|
Step-05:
Add the paste to the curry and
cook for 3-4 minutes until the raw smell of paste vanishes and the paste gets
blended well with the curry and then add a half cup of water and let it boil.
|
Step-06:
Add the soaked malabar tamarind
pieces along with the soaked water to the curry, then close the pan with a lid and let it simmer for five minutes.
|
Step-07:
Add the coconut milk and fish
pieces to the curry, again close the pan with the lid and allow the curry
cook for 5 minutes on low flame.
|
Step-08:
Once you are able to smell the aroma of fish curry, remove the curry from flame and allow the curry to rest
on room temperature for 1 hour so that the flavour of spices mature and blend with the fish pieces.
|
Step-9:
Garnish the curry with coriander
leaves and serve with rice.
|
Tips & Suggestions:
· Take medium-sized fish, not too big and not too small.
· The fish curry kept overnight becomes extraordinarily tasty the next day.
· The texture of the concentrating dish should be moderately thick and soft.
· Adjust the quantity of spices according to your taste if required.
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Its summer and mangoes season... This recipe is a must try.... One of my favourites... You can substitute mackarel with any fish of your choice
ReplyDeleteAwesome work sir!!!! Really appreciate you trying to help people who cant cook!!!!!
ReplyDeleteAwesome work sir!!!! Really appreciate you trying to help people who cant cook!!!!!
ReplyDeleteWoww!
ReplyDeleteWowww!
ReplyDeleteYummy... My favorite
ReplyDelete