Introduction:
Bangda (Indian mackerel) Hirva Masala is a classic dish from the coastal regions of India, especially in Maharashtra. This dish features the fresh, bold flavors of green masala made from coriander, mint, and green chilies. The Bangda fish is marinated and then cooked in this green masala, resulting in a vibrant and flavorful curry that pairs perfectly with rice or Indian bread.
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Ingredients:
For the Fish:
4-5 Bangda (Indian mackerel), cleaned and gutted
1/2 teaspoon turmeric powder
Salt to taste
1 tablespoon lemon juice
For the Green Masala:
1 cup fresh coriander leaves
1/2 cup fresh mint leaves
4-5 green chilies (adjust according to spice preference)
1/2 cup grated fresh coconut
1-inch piece of ginger
6-8 garlic cloves
1 small onion, roughly chopped
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/2 teaspoon fennel seeds
1/4 teaspoon black peppercorns
1 tablespoon lemon juice
Salt to taste
For Cooking:
2 tablespoons oil (preferably coconut oil for authentic flavor)
1 medium onion, finely sliced
1/2 teaspoon turmeric powder
1 cup coconut milk (optional for a richer curry)
Water as needed
Fresh coriander leaves for garnish
Instructions:
Preparing the Fish:
Clean and gut the Bangda fish. Make a few slits on both sides of each fish to allow the marinade to penetrate.
Marinate the fish with turmeric powder, salt, and lemon juice. Set aside for at least 20 minutes to allow the flavors to seep in.
Making the Green Masala:
In a blender, combine the fresh coriander leaves, mint leaves, green chilies, grated coconut, ginger, garlic, chopped onion, cumin seeds, coriander seeds, fennel seeds, black peppercorns, lemon juice, and salt.
Blend into a smooth paste, adding a small amount of water if necessary to achieve a fine consistency.
Cooking the Bangda:
Heat oil in a large pan over medium heat. Add the finely sliced onions and sauté until golden brown and caramelized.
Add the green masala paste to the pan and cook, stirring occasionally, until the raw aroma of the spices fades and the oil begins to separate from the masala. This should take about 10-12 minutes.
Stir in the turmeric powder and cook for an additional minute.
Simmering the Curry:
If using coconut milk, add it to the pan along with a cup of water. If not, add enough water to create a thick, gravy-like consistency. Bring the mixture to a gentle boil.
Carefully place the marinated Bangda fish into the simmering green masala.
Reduce the heat to low and let the fish cook gently, turning them occasionally to ensure they cook evenly. Be cautious while handling the fish to prevent them from breaking apart.
Cook for about 10-15 minutes, or until the fish is fully cooked and has absorbed the flavors of the green masala.
Final Adjustments:
Taste the curry and adjust the seasoning if necessary. Add more lemon juice if you prefer a tangier flavor.
Garnish with freshly chopped coriander leaves to enhance the freshness of the dish.
Serving:
Serve Bangda Hirva Masala hot with steamed rice, chapati, or bhakri (a traditional Indian flatbread). The dish’s rich green color and vibrant flavor make it a perfect centerpiece for a coastal Indian meal.
Conclusion:
Bangda Hirva Masala is a delicious and aromatic dish that showcases the best of coastal Indian cuisine. The freshness of the green masala perfectly complements the robust flavor of the Bangda fish, making it a must-try for seafood lovers. Whether enjoyed with rice or bread, this dish is sure to leave a lasting impression with its vibrant taste and enticing aroma.
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