Bangda Curry Recipe Or Mackerel Curry Recipe, Easy Bangda Curry Recipe.

Fish curry, rice recipe is a complete meal cooked in families. We East Indians (Mumbaikars) are very foodies and are very fond of fishes. We make varieties of recipes from fish.

Bangda curry recipe is usually made using bottle masala, this masala is usually found in East Indians (Mumbaikars) families, but I have used fresh whole spices. It is very easy,quick and yummy curry recipe, blended with fresh grated coconut, whole spices, kokam and the most important ingredient sichuan pepper.

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Sichuan pepper or triphal is very important ingredient in this recipe because it helps in digestion.Because bangda fish some time is not digested by some people, sichuan pepper helps the digestion.
Sichuan pepper has a unique taste it is different from black pepper and white pepper, it taste is like lemon.

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves: 3-4
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Step By Step Method

1.Clean, wash and apply salt to fish and keep.
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 2. Make paste of fresh grated coconut, red whole chillies, coriander seeds, onion, turmeric powder, ginger and garlic add little water and make fine paste.
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3.Heat oil in a pan when hot add sliced onion, slit green chillies and curry leaves sauté  till translucent.
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 4.Add the paste.                                                                                                                                        

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 5. Sauté the masala for some time.
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 6. Now add water and bring a boil.

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 7. Add the fish and again bring a boil to curry.

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8. Add the soaked kokum and sichuan pepper along with water.

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 9.Bring a boil to curry and simmer and cook for seven minutes.

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10. Curry is ready to serve.
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 11. Serve with hot steam rice.
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Ingredients:
  • 3 nos Bangda or Mackerel
  • 4 nos kokum
  • 8 nos sichuan pepper (triphal)
  • 1 tsp oil
  • salt to taste
  • 1 small onion chopped
  • 2 green chillies slit
  • 1 strig curry leaves
To make paste:
  • 8 tbsp fresh grated 
  • 6 whole red chillies
  • 1 tbsp coriander seeds
  • 1/2 tsp turmeric powder
  • 4 garlic cloves
  • 1" ginger
  • 1 small onion sliced
Method:
  1. Clean the Bangda or Mackerels by removing the head, gut and the fine, pour water to it and clean it thoroughly then apply salt and keep it.
  2. Make a paste of fresh grated coconut, whole red chillies, coriander seeds, onion, turmeric powder, ginger, garlic adding little water.
  3. Soak kokum petals and sichuan pepper in half cup of water.
  4. In a pan add oil, when hot add sliced onion, green chilli slit and curry leaves sauté till tranclusant.
  5. Add the paste and fry for five minutes.
  6. Add water as required for gravy and salt.
  7. Give a nice boil .
  8. Then add the fish again give a boil, add the soaked kokum and the sichuan pepper.
  9. Simmer and cook for seven minutes.
  10. Curry is ready to serve.
  11. Serve hot with boiled rice.
Notes:
  • While adding salt in curry add little, we have also applied salt to the fish and kept.
  • I have used Kashmiri red chillies, instead can use Bedgi also.
  • Can use tamarind water instead of kokum. 
Tags:
Indian Recipe, South Indian Recipe

Author:
Mrs Smiley. B. Sarabical.

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