BANGDA FISH CURRY: Is Not That Difficult As You Think !!

https://www.viaindiankitchen.com/2020/05/bangda-fish-curry.html

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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