We had celebrated Narak Chathurdashi on 10th November, and as per our family tradition we pay respect / homage to our ancestors and loved ones who are no more with us, through offering food. We prepare mainly seafood on that day and serve it on a banana leaf. Thus, I had prepared Bangude Gassi and Pomfret Rawa Fry on that day.
The blend of spices used in this curry gives you a required punch of heat. So if you are not used to spicy food, then kindly adjust the spices for this recipe. The Fenugreek seeds (methi) & the Carrom seeds (ajwain) gives a distinct flavor and fragrance to this fish curry.
- 3 Mackerel / Bangude
- 1.5 inch Ginger
- 3 Green Chili, fine
- 1 Onion, fine
- 1 tbsp Coconut Oil
- 3-4 Garlic crushed
For the Masala Paste:
- 1/2 Coconut
- 12-14 Dry Red Chili
- 3 tsp Coriander Seeds
- 1 tsp Cumin Seeds (Jeera)
- 1/4th tsp Carom Seed (Ajwain)
- 1/4th tsp Mustard Seeds (Rai)
- 5-6 Pepper seeds
- 1/4th tsp Fenugreek Seeds (Methi)
- Lemon Size Tamarind (Imli)
- 1/2 tsp Turmeric
- Descale and thoroughly clean the Mackerels. Chop them into curry pieces and apply little salt and a pinch of turmeric to it and keep aside.
- Dry roast all the ingredients under masala paste one by one, except for the Tamarind, Coconut and Turmeric.
- Now grind the roasted spices and the rest of the ingredient under masala paste into a fine smooth paste by adding little water as required.
- Take a kadai and add the above prepared paste and salt to taste. Mix well and switch on the gas.
- Add chopped onion, 1 inch ginger and green chilies to the gravy. Bring the masala to a boil.
- Do a taste check now before adding the fish. The masala should be strong and the gravy should be semi thick.
- Now add the fish pieces to the curry. You can also add few kokum at this point if desired.
- Gently turn the kadai and shake it to enable any masala sticking to the kadai. Avoid using spoon as much as possible. Bring the gravy to a full boil. It takes around 4-5 minutes.
- For the tempering, mix crushed garlic and coconut oil in a small bowl. Put this mixture on top of the gravy and further cook for 2 more minute. Garnish with green chilies if desired.
- Mangalorean Bangude Gassi is ready to be served hot with some white or brown rice.