Thursday, Dec 20 2007

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Bangada Ghashi

By Mariena D'souza

Fresh Mackerels cooked in a spicy coconut and chilli masala tempered with coconut oil. Forms the best main course dish with accompaniment of rice.

Ingredients

1 kg. Bangda Fish (Mackerel) - Cleant, Cut & Washed
1 Onion - Sliced fine
5 Green Chillies Slit
1 inch ginger - chopped
1 sprig curry patta
1 tsp Mustard Seeds
4 Tblsp of Coconut Oil - For Tempering
Chopped coriander leaves to garnish
Salt to taste

For Coconut - Chilli Masala : (To be wet ground very fine with as much little water as possible)
1 cup grated coconut
1/2 Onion chopped
3/4 Tsp Mustard Seeds
3/4 Tsp Cummin Seeds
1/2 Tsp Turmeric Powder
8 Madras Red Chillies
8 Kashmir Red Chillies
1/2 Tsp Methi Seeds
6 Pepper Corns
8 Garlic Cloves
Lemon sized ball of Tamarind
1 Tblsp Coriander Seeds

Method

1. Heat oil in a heavy bottomed vessel. Add mustard seeds and allow it to splutter.
2. Add curry patta, onion, ginger, chillies and fry for a while.
3. Add the ground masala and fry for 5 minutes more stirring continuously.
4. Add enough water to form a thick but pouring consistency gravy.
5. Check salt and cover the vessel and allow it to boil for 5 - 10 minutes.
6. Open the lid and add the mackerels to it.
7. Shake and adjust the vessel so that every piece of the fish is covered in the gravy.
8. Do not stir as it may break the fish pieces.
9. Allow it to boil and then simmer it on very low gas for next 10 - 15 minutes.
10. Garnish with coriander leaves and serve hot with rice.

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