Bangada Ghashi

Recipe by
Total Time:
15-30 minutes
Serves: 5
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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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.

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