Bangadyache Hooman

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Recipe

Ingredients

4 pieces	Bangda (Indian Mackerel)
1 cup	freshly grated coconut
5 cloves	garlic
5 pieces	dry red chilies
1 teaspoon	turmeric powder
1 teaspoon	tamarind pulp
1 tablespoon	coconut oil
1 teaspoon	mustard seeds
1 teaspoon	fenugreek seeds
1 medium	onion, finely chopped
—	salt to taste
2 cups	water

Instructions

1. 1 Clean the Bangda fish thoroughly, remove the innards, and cut into pieces.
2. 2 In a blender, grind the grated coconut, garlic, dry red chilies, turmeric powder, and tamarind pulp into a smooth paste using a little water.
3. 3 Heat coconut oil in a pan, add mustard seeds and let them splutter.
4. 4 Add fenugreek seeds and sauté for a few seconds.
5. 5 Add the chopped onion and sauté until translucent.
6. 6 Add the ground coconut paste and fry for a few minutes until the raw smell disappears.
7. 7 Add 2 cups of water and bring the mixture to a boil.
8. 8 Add the cleaned fish pieces and salt to taste.
9. 9 Reduce the heat and let the curry simmer for about 15-20 minutes until the fish is cooked and the flavors are well combined.
10. 10 Serve hot with steamed rice.