I am almost sure that 50% of the mackerel fish caught in the sea comes to our house, as long as I remember there has to be bangude ghassi at home every week.My mom just loves mackerel,she had made it so many times that I think she makes the best bangude ghassi(this my opinion only).
I remember my brother once asked me to send him Mackerel fish curry recipe, I was like "he must be joking", Iam sure he thought that there is some kind of magic masala powder he can just sprinkle over the fish and bangude ghassi will be ready.I sent him the recipe anyways. He never spoke about it again.
The ingredients
- 10 long red chillies (roasted)
- 5 small red chillies (roasted)
- 2 tsp corainder seeds(roasted)
- 1/4 tsp cumin seeds (roasted)
- 1 tsp black pepper (roasted)
- 1/4 tsp fenugreek seeds (roasted)
- 5 green chillies
- 1/4 cup chopped onion
- 1/2 cup fresh coconut
- 1/4 tsp ajwain (optional)
- 6 to 7 cloves garlic (with skin)
- 1 1/2 inch ginger
- 1 tsp turmeric powder
- 15 curry leaves
- 1 big lemon size tamarind
- salt to taste
- 1 1/2 kg mackerel fish
Method
1. Put all the above ingredients (except fish, curry leaves and salt), into the mixer jar ,add water and grind ,the paste should not be very fine.
2. Cut mackerel fish to 2 pieces, if its a big fish cut to 3 pieces.
3.Add curry leaves and salt on the fish.
4.Now pour the ground masala paste on the fish.Add 3 cups of water (less water if you want a thicker gravy)
5. Mix the fish and masala ,as shown below ,try not to use spoon to mix the fish and masala. Keep the vessel on medium flame and cover and cook, when the gravy comes to boil add seasoning.
for seasoning
method: crush garlic with oil and sprinkle over the fish curry when the gravy comes to a boil.
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