Mackeral Ginger Curry
- 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.)
Add salt and keep the Mackeral pieces, meanwhile start to make masala paste for the curry.
Grind the masale ingredients to fine smooth paste.
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.
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.
Bring the gravy to boil, add the slit green chilli and ginger chops.
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.
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