Recipe by Daisy Dsouza
Ingredients:
1 kg bangda/mackerel
1 bunch coriander leaves (finely chopped)
1 large onion (finely chopped)
4 cloves garlic (finely chopped)
To grind:
10 long byadgi chillies
2 red round chillies (motwi mirsaang)
1 tsp jeera/cumin seeds
1/2 tsp haldi/turmeric powder
1 1/2 - 2 tbsp vinegar (adjust to taste)
1 1/2 tsp salt
Steps:
- Grind red chillies, jeera, haldi, vinegar, salt with a little water to a fine paste.
- Heat oil and lightly fry the fish on both sides and keep the fish aside.
- In a vessel, heat oil. Add the ground masala and fry well.
- Add a little masala water and bring to a boil.
- Add the fish, onion, garlic and half the coriander leaves and lightly mix. Bring to a boil.
- If needed, pour a little curry from the bottom on top of the fish.
- Add the remaining coriander leaves, cover the vessel and turn off the flame.
- ENJOY!
Notes:
Variation: Instead of dry red chillies, add 6-8 tbsp bafat powder when grinding. Follow the rest of the instructions as is.