Sunday, November 16, 2014

Bangde Udid Methi - Mackerel Curry


A heap of plain, steamed rice and Bangde Udid Methi -  Spicy, hot Mackerel curry with coconut and roasted spices - make a seafood lover realize that one doesn't need too much to feel content in this world. This curry tastes even more delicious when it's a day old as all the spices are nicely marinated. But that's possible only if you are willing to wait another day.

Bangde Udid Methi
Mackerel Curry
4 Indian Mackerels, cleaned, halved,
1/2 tsp turmeric powder

Roast these spices in few drops of coconut oil
1 tsp urad daal
1/4 tsp fenugreek seeds
1 tsp raw rice
1 tbsp. coriander seeds
7-8 black peppercorns
15 byadgi chilies
3 Kashmiri Chilies (for color)
1/2 tsp turmeric powder

Grind roasted spice with
3/4 cup freshly scraped coconut
1/2 tbsp. tamarind pulp

1/2 tbsp. oil
1/4 cup finely minced onion

A few drops of coconut oil

1. Clean and halve mackerels. Make a few gashes. Marinate with salt and turmeric powder till ready to use. Refrigerate.
2. In an iron or cast iron kadhai or pan, roast spices, rice , daal one after the other, using few drops of coconut oil. Urad daal should turn golden brown but not black. Use medium heat.
3. Grind above roasted spices with coconut and tamarind pulp. Add water as necessary to make a fine paste.
4. Heat oil in a wide saucepan. Add onion and sauté till soft.
5. Add ground coconut paste.
6. Place marinated mackerels, making sure that they are placed in a single layer.
7. Add 1 cup water and salt to taste. Bring to boil.
8. Let it simmer for 10 minutes - adjust consistency of the curry as desired.
9. Drizzle few drops of coconut oil.

Note -
1. Make sure to roast spices, daal, rice, chilies etc. separately and not all together.
2. This curry is very hot. Adjust chilies per your taste.

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