Bangda/Lepo/Eson Shirko Shindap Curry (fish curry with vinegar and sliced ingredients) - Daisy aunty

Recipe by Daisy Dsouza

Ingredients

1 kg bangda (mackerel)/lepo (sole fish)/ eson (king fish) - see notes

1-2 green chillies (finely chopped)

1/2" ginger (finely chopped)

1 onion (sliced)

1-2 cloves garlic (finely chopped)

To grind:

8 short red chillies (motwi mirsaang)

3 red byadgi chillies

1 large onion 

3 cloves garlic

1 coconut (grated)

1 tsp turmeric

3 tbsp coriander seeds

1 tbsp jeera

4-5 pepper corns

3 amla size tamarind

Steps:

1. Grind the chillies, onion, garlic, coconut, turmeric, coriander seeds, jeera, pepper corns and tamarind to a fine paste.
2. In a vessel, add the ground masala with the green chillies, onion, garlic and ginger and 2 cups of  the masala water and bring to a boil. 
3. Add the bangda and bring to a boil again till the bangda is cooked.
4. Turn off the gas. 
5. ENJOY!

Notes:

Optional: Heat oil and half fry the bangda/eson and then add it to the curry.