Mangalore officially known as Mangaluru developed as a port on the Arabian sea, remaining even today a major port of India and fishing was one of the main occupation here. Fishes commonly found here are Mackerel, Sardine, Lady fish, King fish, Cat fish, Sole fish, Prawns, Crabs, Squid, Clams etc.
Ingredients for Mackerel curry:
4 Mackerel
1 1/2 inch piece ginger crushed & chopped
3 green chillies slit or crushed
1/2 onion finely chopped
salt to taste
For Masala paste :
1/2 fresh coconut grated
15 - 16 Bedagi red dry chillies
1 tblsp coriander seeds
1/2 tsp cumin seeds
1/4 tsp carom seeds
1/4 tsp mustard seeds
5 - 6 pepper corns
1/4 tsp fenugreek seeds
A small ball of tamarind
1/2 tsp turmeric pd.
1/2 onion & 4 - 5 garlic cloves
1. Descale, rub salt & thoroughly clean the mackerels. Cut them into curry pieces and immerse them in water to which 1 tblsp vinegar is added for about 10-15 minutes.
2. Drain away the water and add fresh water to it.
3. Dry roast all the ingredients for masala except tamarind, coconut & turmeric.
4. Now grind all ingredients together to a fine smooth paste by adding little water.
5. Take a heavy bottomed vessel, pour the masala & add water to make it semi thick.
6. Bring the gravy to a boil, now add chopped onion, green chillies and crushed ginger.
7. Now add the fish pieces and gently move the vessel to enable any masala sticking to the vessel.
8. Avoid using spoon, bring the gravy to full boil for more 2 - 3 minutes.
9. Mangalorean Bangude gassi is ready to be served hot with white or brown rice, turmeric leaf pottu gatti or any kind of dosa.
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