Saturday, December 13, 2014

Bangda (Mackerel) Curry Goan style & Prawn (jatpat) chilly fry.

Mackerel (Bangda) Curry
5 Mackerels cut into 2-3 pcs. depending on size.

(I). Grind to a fine paste - 1/ cup grated coconut, 5 Red chillies, 1 tbsp whole dhania, 1/4 tsp whole jeera, 1/4 tsp. haldi pwd., 10-12 garlic flakes, 1/2" pc. ginger (optional), 1" pc. tamarind.

(II) Saute one large sliced onion in 3-4 tbsp of oil. Add the ground curry paste, saute for 2-3 mins. Add enough water to make gravy. Add 2-3 slit green chillies, 1 tbsp teppal/tirphal & 3-4 kokum pcs. Let it cook in open pan.on medium flame. Approx. 8-10 minutes.

(III) When the curry comes to a rolling boil add mackerel pieces and salt. Lower flame & cook till done. Approx. 8-10 minutes. Avoid stirring with a spoon.  Hold the pan and gently swirl around.

Prawn jatpat chilly fry with the heads(for me)

1 cup prawns - cleaned, deveined / heads (for me) cleaned & kept separately

(I) Heat oil on medium flame. Lower flame, add one cubed potato (for daughter), prawn heads, 4-5 green chillies, 1tsp each crushed ginger garlic. & salt. Cover and cook on lowest flame till 3/4th done.

(II) Add two onions cut into quarters,   prawns, 1/4 tsp haldi pwd, 1tsp chilly powder & 2-3 pcs. kokum. Saute in open pan till prawns are cooked.

Enjoy with freshly cooked steamed rice. Tastes even better with Goa, Mangalore or Kerala boiled rice.

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