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Untitled Document
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Bangada Ghashi
Bangada Ghashi
Ingredients
1 kg. bangda fish
(mackerel)
clean, cut & washed
1 onion - sliced fine
5 green chillies slit
1 inch ginger - chopped
1 sprig curry patta
1 tsp mustard seeds
4 tbsp of coconut oil
for tempering
chopped coriander leaves to garnish
salt to taste
8 garlic cloves
lemon sized ball of tamarind
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
1 tbsp coriander seeds
Method
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 more stirring continuously.
Add enough water to form a thick but pouring consistency gravy.
Check salt and cover the vessel and allow it to boil for 5 - 10
minutes.
Open the lid and add the mackerels to it.
Shake and 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 gas for next 10
- 15 minutes.
Garnish with coriander leaves and serve hot with rice.
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