Sunday, February 19, 2006
BANGDA (MACKEREL) CURRY WITH GREEN MANGO
This dish was prepared by my wife Sari on the weekend. We used frozen Mackerels.
Fresh Mackerels are not always available in Kuwait and even if they are available they are mostly salted before hand which spoils the taste of the fish. If you can get fresh mackerels without them being salted then this dish will be even tastier. To be eaten with freshly cooked rice.
5 BIG BANGDAS - Clean and wash it well then cut it into 2 pcs each and keep it aside.
2 Small Size Green Mangoes - Remove the skin and cut it into 4 pcs each.
For Grinding Masala
12 Red Kashmiri Chilies (if you it want less spicy you can reduce the chillies)
1 Small Onion
1 Clove Garlic
1 tsp Jeera (cumin)
2 Heaped tsp of Coriander Powder
½ tsp of Whole Black Pepper
5 Tbsp of Maggie Coconut Milk Powder
1 Small ball of Tamarind
3 Green Chillies
1 Small Sliced Onion
1 ½ Tsp Salt
2 Tsp of White Vinegar
Take 3 Tsp of oil pour it in a Pot (vessel) and once the oil is hot add the sliced onion, chillies and fry for 2 minutes then add the above ground Masala and fry for 3 -4 minutes on slow fire then add 1 ½ glass of water, add 1 ½ tsp of salt, 2 tsp of white vinegar, cut mango pieces and let it boil for 5 minutes. (If you need thinner gravy you may add little more water). Once the mango pieces get a little transparent add the cut bangda pieces and let the fish simmer for 5 minutes. Check for salt and sourness, you may adjust it the way you desire. Serve it with White Rice. YUM YUM.