Recipe by Ullorica (Ullabai) Fernandes
Ingredients:
1 kg bangda/mackerel (about 6)
salt
1/2 tsp haldi powder
1 tsp vinegar
2 tbsp oil
To grind
1 big lemon sized ball of tamarind
2 tbsp grated coconut
First dry roast then grind the below:
10 - 12 dry kashmiri or byadgi chillies
3 tbsp coriander seeds
1/2 tsp methi seeds
For seasoning:
1 tsp mustard seeds
3 sprigs curry leaves
Steps:
- Cut and clean fish into desired size. Add salt, haldi powder and a tsp of vinegar and keep aside.
- Grind the dry roasted chillies, coriander seeds and methi seeds with tamarind and coconut into a fine paste.
- In a vessel, heat 2 tbsp of oil. Add mustard seeds.
- After it splutters, add 3 sprigs of curry leaves.
- Add ground masala and 1/4 cup water. Bring to a boil (see notes)
- Add fish and let it cook. Check for salt and adjust if needed.
- ENJOY!
Notes:
The curry should be of watery chutney like consistency, not like the typical mangy thick curries.