Bangda or mackerel fish curry is an authentic Konkani specialty. Typically prepared in a clay pot and replete with the flavour of Kashmiri red chillies, it's a treat to all the seafood lovers. Chef Raji shows you how to make tempting bangda fish curry in Hindi.
3-4 medium Mackerel, cut into big pieces
For the masala:
1 tablespoon Coriander Seeds
10 Red Kashmiri chillies
Few strands of Coriander
1 Tomato, chopped
1 Onion, sliced
8 Garlic cloves
3-4 green chilies
4-5 Black peppercorns
3-4 Green chilies
Water, as required
For the tadka:
Small piece of ginger (juliennes)
1/2 teaspoon Turmeric Powder
1 cup Coconut Milk
1 cup Water
First, make the masala by adding all the ingredients mentioned above. Add a little water as it has to be a thick paste-like consistency.
In a deep pan or mithi kadai, take some oil and heat it. To this add some ginger and turmeric powder and mix it for 1 min.
Then, add the masala paste. As the spices haven’t been cooked, they will have to be cooked for a good 3-4 mins.
Then, add the coconut milk and cook it again. Add water and salt and mix it well. Let it come to a boil.
Lastly, add the mackerel pieces into the gravy slowly. Do not break the pieces. The fish will take 2-3 mins to cook.
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