8 Dried Red Chilies (4 Byadgi and 4 Spicy chili variety)
¾th Cup=90 gms Grated Fresh Coconut
180 gms Onions (sliced lengthwise)- Half quantity will be used in tadka and remaining half in masala
1 tsp Urad Dal
½ tsp Fenugreek seeds (Methi)
1 tsp Rice (wash and drain)
2 tsp Whole Coriander Seeds
1 small marble sized Tamarind Ball
½ tsp Black Peppercorns
Instructions
We will start with fish marination. Add Turmeric Powder, Red Chili Powder, salt and lemon juice. Coat the fish pieces in this marination. Let fish rest in this marination for 15 mins.
Meanwhile, we will make a masala paste. Heat 1 tbsp Oil in a pan. Add dried red Chilies. When an aroma emanates from the pan, take chilies off the heat.
Similarly, we will roast other ingredients: Roast Whole Coriander Seeds, Fenugreek Seeds, Black Peppercorns Urad Dal and Rice.
Add Coconut and roast until it turn brown in color. Fry half the quantity of Onions until Onions turn brown in color. As Onions turn brown, take it off the heat. Allow fried ingredients to cool down.
Grind into a fine paste. Add Tamarind and grind into a fine paste using enough water.
Heat 4 tbsp Oil in a pan. Fry remaining Onions, until Onions become soft. Add Masala Paste.
Add Salt to taste. Bhunao until Oil oozes out from the masala. You may add some water while Bhunao.
Now, add lukewarm water. You may adjust the consistency of gravy. We have added 2-1/2 Cup of water. Let the Curry simmer.
Reduce the heat and add Bangda pieces and cook covered on low heat.
Fish gets cooked in 5-7 mins. Overcooking may cause disintegration. Switch off the heat and serve.
Serve with Brown rice and Bangda Fry.
Recipe by Kali Mirch - by Smita at https://kalimirchbysmita.com/bangda-urad-methi-bangda-udid-methi-bandyachi-uddamethi-goan-mackerel-curry/