Bangadyache Hooman

Cuisines

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Recipe

Ingredients

	4 pieces	Indian Mackerel
	1 cup	Coconut , freshly grated
	5 cloves	Garlic , finely chopped
	5 pieces	Chili , dry red
	1 teaspoon	Turmeric powder
	1 teaspoon	Tamarind , pulp
	1 tablespoon	Coconut oil
	1 teaspoon	Mustard Seed
	1 teaspoon	Fenugreek Seed
	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.