Mackeral Ginger Curry

Mangaloreans love fish. Sardines/peDvo/peDi, Pomfret/maanji, Mackerel/raaju/bangade are the most popular fishes among the konkani's. The konkani fish curries are often made with coconut gravy, that makes it very different from other cuisines. They are a bit hot and savory taste. The Mackerel Ginger Curry tastes great with the fresh aroma of ginger chops which are added while the curry gets boiled. We also call it as aLLe piyavo ghashi, we can also add extra raw onions along the chopped ginger while the gravy is boiled. This is a very quick fish takes only 2-3 mins to cook..I just love it along steaming boiled rice!

    • 4 Big Mackeral cleaned and cut

    Masala Paste ( Make a fine paste of the following with adequate water )

    • 1/2 coconut grated
    • 15 Kasmiri Red chilli (Roasted)
    • 1 " ginger
    • 3 tsp Coriander seeds (Roasted)
    • 1/4 tsp Methi seeds (Roasted)
    • 1 tsp turmeric powder
    • Small Marble size Tamarind

    For tempering :

    • 1 big onion finely chopped
    • 1 Tbsp Ginger chops
    • 3 Green Chilli slit
    • Coconut Oil 3 tbsp

    ( Note: Tsp (Teaspoons) is different from Tbsp (Tablespoons)., 1 Tablespoon = 3 Teaspoons.) 

  • Mackeral Ginger Curry Method-1

    Add salt and keep the Mackeral pieces, meanwhile start to make masala paste for the curry.

  • Mackeral Ginger Curry Method-2

    Grind the masale ingredients to fine smooth paste.

  • Mackeral Ginger Curry Method-3

    Fry the onions to golden brown. I have added more of onion while fry, so I wont be adding extra raw onions along ginger chops which boiling the gravy.

  • Mackeral Ginger Curry Method-4

    Add the ground masala paste. I have used the pestle and motar (we call it as raGdo) to make masala paste. it turned out to be super smooth and fine. I love the pestle ground masala paste than the mixer.

  • Mackeral Ginger Curry Method-5

    Bring the gravy to boil, add the slit green chilli and ginger chops.

  • Mackeral Ginger Curry Method-6

    Now add the bangda pieces. Soak all the bangda well in the hot gravy. Cook for 2-3 minutes and switch off the flame. Bangda aLLe randai is now ready. Serve hot along boiled rice.

  • Mackeral Ginger Curry Method-7
  • Mackeral Ginger Curry Method-8
  • Mackeral Ginger Curry Method-9
  • Mackeral Ginger Curry Method-10


  • Mackeral Ginger Curry Method-11

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