Mangalorean Style Mackerel Dry Curry ( Bangude Dry Curry )Ingredients12 medium sized mackerels ( or 25 sardines / boothai ), clean and make 3 - 4 horizontal slits
For masala:For dry roasting:25 whole red chilies
2 tablespoon coriander seeds
1 teaspoon jeera
1/2 teaspoon methi ( fenugreek ) seeds
A pinch of ajwain ( optional )
Dry roast all the above ingredients in a kadai for 15 minutes or till fragrant and golden color.
Other ingredients for masala:1/2 cup grated coconut
1 tablespoon peppercorns
10 flakes garlic
1 tablespoon tamarind paste or 1/4 cup tamarind pulp
Salt to taste
1/2 cup water for grinding
Grind all the masala ingredients together ( including dry roasted masalas ) to a very fine paste. Add water while grinding. Masala should be semi - solid consistency.
For Seasoning:1 onion, chopped fine
6 green chillies, chopped
2 - inch ginger, chopped
1 spring curry leaves
1 tablespoon coconut oil
MethodPut the ground masala in a flat vessel. Add finely chopped onion, green chillies, garlic, curry leaves and place the cleaned fish on top. Sprinkle 1 tablespoon coconut oil. Cover with a lid and cook on a low heat until it is almost dry. Serve with neerdosa / rice.
Mangalorean Style Mackerel Dry Curry ( Bangude Dry Curry )
Ingredients
For masala:
For dry roasting:
2 tablespoon coriander seeds
1 teaspoon jeera
1/2 teaspoon methi ( fenugreek ) seeds
A pinch of ajwain ( optional )
Other ingredients for masala:
1 tablespoon peppercorns
10 flakes garlic
1 tablespoon tamarind paste or 1/4 cup tamarind pulp
Salt to taste
1/2 cup water for grinding
For Seasoning:
6 green chillies, chopped
2 - inch ginger, chopped
1 spring curry leaves
1 tablespoon coconut oil
Method