I had been dying to have Bangada fry (mackerel) from such a long time, but round about the time I started having the cravings, our daily fishwalla stopped coming. But today he finally came and I got 4 mackerels from him. I decided to make a curry out of two, and a fry out of the other two.
- 2 mackerels with diagonal cuts
- 1/2 tsp turmeric
- 1 pinch of asafoetida
- 1/2 tsp chili powder
- 3 tsps kokum concentrate (salty, not sweet)
- 1/2 cup semolina mixed with salt, turmeric, chili powder.
Don’t sweat if you don’t have kokum. I don’t always have it, and use lime juice instead. But kokum does have a very distinct flavor and a beautiful deep ruby red color that reminds me of all the tiny beach towns in Konkan.
Once the fish is well marinated, dip it in the semolina mixture such that it’s entirely covered with it.
You can either deep fry it at this point, or just brush some oil on it and roast on a pan. I go for the second option. That’s it, the easy peasy fish fry is ready.
- 2 mackerels cut into pieces
- 1/2 tsp coriander seeds
- 1/2 tsp cumin seeds
- 1 tsp malvani masala (or regular chili powder)
- 1/2 tsp turmeric
- 1/2 tsp fennel seeds
- 1 large onion (1/2 roughly chopped, half finely chopped)
- 1/2 small tomato
- 2-3 pieces of kokum
- 1/2 cup coconut milk (I make this from coconut milk powder. make it as thin or as thick as you like)
- 7-8 garlic cloves
- 2 green chilies slit length-wise (optional)
If you happen to have fresh coconut, use that instead of milk while making the ground paste. I almost never have it so go for coconut milk instead.
Grind the coriander, fennel, cumin, chili powder, tomato, 1/2 roughly chopped onion, garlic into a consistent paste.
Add the fish pieces, the kokum, and the slit chilies and let it all cook together for 10-12 mins.
Your malvani fish curry is ready. Serve garnished with coriander along and rice. I cooked red boiled rice today for some extra fiber and healthy touch. It helps that we really like the taste and texture too.