Ingredients

• 1 kg - bangda fish (mackerel), cleaned, cut and washed
• 1 onion - sliced fine
• 5 - green chillies, slit
• 1 inch ginger - chopped
• 1 sprig - curry patta
• 1 tsp - mustard seeds
• 4 tbsp - coconut oil, for tempering
• Chopped coriander leaves to garnish
• Salt to taste
• For coconut - Chilli masala :
• 1 cup - grated coconut
• 1/2 onion, chopped
• 3/4 tsp - Mustard seeds
• 3/4 tsp - cumin 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
• 1 - lemon-sized ball of tamarind
• 1 tbsp - coriander seeds

How to Make Bangada Ghashi

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