INGREDIENTS FOR FISH MARINATION
- ½ kg bangda fish (mackerel), cut in pieces for curry
- 1 tsp Shilpas Masala Mill Everyday Masala
- ¼ tsp turmeric powder
- 2 green chillies, slit
- Curry leaves
- 1 small onion, chopped
- 1 inch ginger
- Salt
- 1 tbsp coconut oil
INSTRUCTIONS
- Marinate the bangda pieces with slit green chillies, ginger, curry leaves, Everyday Masala, turmeric, salt and onion.
- Add coconut oil and mix well.
- Marinate for one hour.
INGREDIENTS FOR COCONUT PASTE FOR CURRY
- 1 cup grated fresh coconut
- ½ tsp Everyday Masala
- ½ tsp coriander powder
- ¼ tsp turmeric powder
- Little ginger
- 2-3 slices of onion
INSTRUCTIONS
- Grind everything to a fine paste with little water.
OTHER INGREDIENTS
- 1 cup fresh coconut, grated and ground to extract first press coconut milk or thick coconut milk
- Thin coconut milk
- Coconut oil for tempering
- Curry leaves
- Shallots
LET’S MAKE THE CURRY
- Take your clay pot.
- Add the ground coconut paste.
- Add the marinated fish.
- Mix well in the pot.
- Now add the thin coconut milk.
- Add kokum.
- Now turn on the gas and put the pot on low flame.
- Let it simmer for around 10-12 mins.
- Add the thick coconut milk and simmer for 1-2 mins.
- Switch off flame.
- Temper the curry with coconut oil, shallots and curry leaves.
- Your delicious Bangda Curry is ready.
- Serve hot with steamed rice.
- Enjoy.
