Bangude Ghassi / Mackerel Curry

Bangude Ghassi/ Tulu style Bangda curry is a spicy mackerel fish curry cooked in spicy coconut-based gravy without adding even a drop of oil. So it’s healthy and incredibly delicious as well. Tulu style fish curry brought a lot of flavour and colour into my day and we thoroughly enjoyed it. The blend of spices gives the required punch and the fragrance is simply wow.

Ingredients

3 mackerel fish/bangda/bangude meen

1 small onion chopped

4 chopped green chillies

Salt to taste

For the masala paste:

8-10 byadgi red chillies

2 tsp coriander seeds

1 tsp cumin seeds

1/2 tsp mustard

1/4 fenugreek/methi seeds

1 cup fresh coconut gratings

2 tbsp chopped onion

3 garlic cloves

Lemon size tamarind

1 tsp turmeric powder/Haldi

Procedure

• Clean fish and keep it aside.

• Heat pan, roast red chilli until crisp and keep it aside.

• Dry roast coriander, cumin, fenugreek seed, mustard seed until aromatic. Do not burn and let it cool down a bit. Then transfer all roasted ingredients to a mixer jar.

• Add coconut, tamarind, onion, garlic cloves, turmeric powder and little water to the mixer jar. Grind into fine masala paste.

• Transfer ground masala paste to a clay pot or Kadai, add water to adjust the consistency. Add chopped onion, green chilli, salt to taste and cook until gravy starts to boil.

• Add fish in the boiling gravy and swirl the pot or Kadai gently without breaking the fish.

• Boil the gravy on medium flame until fish get cooked well. This should not take more than 5 minutes.

• Serve with parboiled rice or your choice of rice.