Ingredients
2 Bangda / Mackerel fish, cleaned and cut into pieces
6 tsp oil
1 sprig curry leaves
2 finely chopped onions
For the masala paste
10 dried byadgi red chillies
1/2 tsp cumin seeds/ jeera
4 nos peppercorns
1/2 tsp turmeric
4 garlic flakes
1/2 inch ginger
2 tsp tamarind extract
Grind these ingredients into a smooth paste using little water
Procedure
Apply little salt to the cleaned fish and keep aside
In a pan heat oil, add curry leaves, chopped onions and saute until the onions turn a golden brown colour
Add the masala and fry till the raw smell goes
Add half cup water, salt to taste and let it boil for 5 mins
Now slowly add the fish pieces and cook closed on a medium flame until done
Taste the gravy, adjust the salt. Serve hot with rice.
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