Скачать или смотреть Bangda curryMangalorean Traditional Mackerel Curry

Mangalorean Style Mackerel Curry (Bangude Gassi) is a coastal delicacy that brings together the bold, earthy flavors of spices and the rich creaminess of coconut. This curry is traditionally made with fresh mackerel (locally called Bangude), simmered in a fiery yet aromatic coconut masala and best enjoyed with red boiled rice.

🌶️ Mangalorean Mackerel Curry (Bangude Gassi) Recipe
🐟 Ingredients:
1 kg Mackerels

For the masala paste:
3/4 cup grated fresh coconut
10 dried red chillies (Byadgi for color, 4 Guntur for spice)
2 tbsp coriander seeds
1 tsp cumin seeds
12 tsp black peppercorns
1/2 tsp turmeric powder
1 lime-sized ball of tamarind
1/2 tsp roasted fenugreek seeds (optional)
Pinch of carom seeds
6 garlic cloves
1 medium onion (optional, for thicker gravy)


Choppings:
1 onion sliced
2 inch ginfer chopped
3 green chillies (slit, optional)

Salt to taste

Water as required

👩‍🍳 Instructions:
🔥 Step 1: Prepare the Masala

Blend spices with grated coconut, tamarind, garlic, turmeric, and onion using a little water to make a smooth paste.

🍛 Step 2: Cook the Curry
In a clay or thick-bottomed pan,
pour the ground masala paste. Add water to adjust the consistency (thick but pourable). Add the choppings and salt to taste.

Bring it to a boil, then reduce heat and simmer for 5–7 minutes.

🐟 Step 3: Add Fish
Gently place the cleaned mackerel pieces into the simmering curry.

Cover and cook for 8–10 minutes on low heat, or until fish is cooked through and absorbs the flavors.

Check salt and spice. Adjust if needed.

🍽️ Serving Suggestions:
Serve hot with boiled red rice, neer dosa, or steamed rice.