Mangalorean Bangude Gassi OR Mackerel in Spiced Coconut Curry

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.

Ingredients:

• 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

Method:

1. 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.
2. Dry roast all the ingredients under masala paste one by one, except for the Tamarind, Coconut and Turmeric.
3. 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.
4. Take a kadai and add the above prepared paste and salt to taste. Mix well and switch on the gas.
5. Add chopped onion, 1 inch ginger and green chilies to the gravy. Bring the masala to a boil.
6. Do a taste check now before adding the fish. The masala should be strong and the gravy should be semi thick.
7. Now add the fish pieces to the curry. You can also add few kokum at this point if desired.
8. 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.
9. 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.
10. Mangalorean Bangude Gassi is ready to be served hot with some white or brown rice.