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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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