Bangda Curry Recipe

Introduction:

Bangda Curry, also known as mackerel curry, is a popular dish in coastal Indian cuisine, particularly in regions like Goa, Kerala, and Maharashtra. This curry is rich, tangy, and infused with the flavors of fresh coconut, tamarind, and an array of spices. Bangda fish is known for its firm texture and distinct flavor, making it ideal for a flavorful curry that pairs perfectly with steamed rice or roti.

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Ingredients:

For the Fish:

4-5 Bangda (mackerel) fish, cleaned and cut into pieces

1/2 teaspoon turmeric powder

Salt to taste

For the Curry:

2 tablespoons coconut oil or vegetable oil

1 large onion, finely chopped

2 medium tomatoes, finely chopped

2-3 green chilies, slit lengthwise

1 tablespoon ginger-garlic paste

1/2 teaspoon turmeric powder

1 teaspoon red chili powder

1 teaspoon coriander powder

1/2 teaspoon cumin powder

1 teaspoon garam masala powder

1 cup coconut milk

1 tablespoon tamarind paste or 3-4 pieces of kokum

Salt to taste

Fresh coriander leaves, chopped, for garnish

Instructions:

Marinating the Fish:

Begin by cleaning the Bangda fish thoroughly. Marinate the pieces with turmeric powder and salt, and let them rest for about 15 minutes to absorb the flavors.

Preparing the Curry Base:

Heat coconut oil in a large pan over medium heat. Add the finely chopped onions and sauté until they become golden brown.

Add the ginger-garlic paste and slit green chilies. Sauté for 2-3 minutes until the raw aroma fades.

Stir in the chopped tomatoes and cook until they soften and the oil begins to separate from the mixture.

Add turmeric powder, red chili powder, coriander powder, and cumin powder. Mix well and cook for another 2-3 minutes, allowing the spices to blend and release their flavors.

Cooking the Fish:

Gently add the marinated Bangda fish to the pan, ensuring the pieces are well-coated with the curry base. Sauté the fish for 2-3 minutes on each side.

Pour in the coconut milk and stir gently. Add tamarind paste or kokum, and adjust the salt to taste.

Allow the curry to simmer on low heat for about 10-12 minutes, ensuring the fish is cooked through and the flavors meld together beautifully.

Finishing the Curry:

Sprinkle garam masala powder over the curry and give it a final stir.

Garnish with freshly chopped coriander leaves to add a touch of freshness to the dish.

Serving:

Serve the Bangda curry hot with steamed rice, chapati, or naan. The tangy, spiced flavors of the curry complement the rich taste of the mackerel, making it a satisfying and hearty meal.

Conclusion:

Bangda curry is a delicious and comforting dish that highlights the robust flavors of mackerel fish. The combination of coconut milk, tamarind, and spices creates a curry that is both aromatic and full of depth. Perfect for a family meal or a special occasion, this Bangda curry recipe is sure to become a favorite in your kitchen. Enjoy it with your preferred side of rice or bread for a truly satisfying dining experience.