Ingredients with Measurements:
- 4 medium-sized mackerel (bangude) fish
- 2 medium-sized onions, finely chopped
- 3 medium-sized tomatoes, finely chopped
- 2 green chilies, slit
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala powder
- Salt to taste
- 2 tablespoons oil
- 1 tablespoon chopped coriander leaves for garnish
Special equipment needed:
- None
Step-by-step instructions:
1. Clean and wash the mackerel fish thoroughly. Cut them into medium-sized pieces and keep them aside.
2. Heat oil in a pan and add chopped onions. Fry until they turn golden brown.
3. Add ginger-garlic paste and fry for a minute.
4. Add chopped tomatoes, green chilies, turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well and cook until the tomatoes turn mushy.
5. Add 1 cup of water and bring it to a boil.
6. Add the mackerel fish pieces and cook on medium heat for 10-15 minutes or until the fish is cooked.
7. Add garam masala powder and mix well.
8. Garnish with chopped coriander leaves and serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- None
Serving size:
- Serves 4
Nutritional information:
- Calories: 180
- Fat: 10g
- Carbohydrates: 7g
- Protein: 16g
Substitutions for ingredients:
- Mackerel fish can be substituted with any other firm white fish.
- Green chilies can be substituted with red chili flakes.
Variations:
- Add coconut milk to make it a creamy curry.
- Add tamarind pulp for a tangy flavor.
Tips and tricks:
- Use fresh fish for the best taste.
- Adjust the spice level according to your taste.
Storage instructions:
- Store the leftover curry in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the curry in a pan on medium heat until it is heated through.
Presentation ideas:
- Serve the curry in a bowl with steamed rice.
Garnishes:
- Garnish with chopped coriander leaves.
Pairings:
- Serve with steamed rice.
Suggested side dishes:
- Cucumber raita
- Papadum
Troubleshooting advice:
- If the curry is too spicy, add a little sugar to balance the flavors.
Food safety advice:
- Make sure the fish is cooked thoroughly before consuming.
Food history:
- Bangude Masala Curry is a popular fish curry from the coastal region of Karnataka, India.
Flavor profiles:
- Spicy, tangy, and savory.
Serving suggestions:
- Serve hot with steamed rice.
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Region: Indian