BANGDA CURRY IN CLAY POT

FishCurriesIndian Recipes
Written By Shilpa Anand
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INGREDIENTS for fish marination

INGREDIENTS for fish marination

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½ kg bangda fish( mackerel ) cut in pieces for curry1 tsp of Shilpas Masala Mill Everyday masala ¼ tsp turmeric powder 2green chillies slitCurry leaves1small onion chopped1inch ginger Salt1tbsp coconut oil INSTRICTIONSmarinate the bangda pieces with slit green chillies, ginger,curry leaves,everyday masala,turmeric,salt and onionAdd coconut oil and mix well Marinate for one hour INGREDIENTS FOR COCONUT PASTE FOR CURRY 1 cup grated fresh coconut ½ tsp everyday masala ½ tsp coriander powder¼ tsp turmeric powder Little ginger 2-3 slices of onion INSTRUCTION GRIND everything to a fine paste with little waterOTHER INGREDIENTS1cup fresh coconut grated and ground  to extract first press coconut milk or thick coconut milk Thin coconut milk Coconut oil for tempering curry leaves and shallots LETS MAKE THE CURRY Take your clay pot

½ kg bangda fish( mackerel ) cut in pieces for curry

  • 1 tsp of Shilpas Masala Mill Everyday masala 

  • ¼ tsp turmeric powder 

  • 2green chillies slit

  • Curry leaves

  • 1small onion chopped

  • 1inch ginger 

  • Salt

  • 1tbsp coconut oil 

INSTRICTIONS

  • marinate the bangda pieces with slit green chillies, ginger,curry leaves,everyday masala,turmeric,salt and onion

  • Add coconut oil and mix well 

  • Marinate for one hour 

INGREDIENTS FOR COCONUT PASTE FOR CURRY 

  • 1 cup grated fresh coconut 

  • ½ tsp everyday masala 

  • ½ tsp coriander powder

  • ¼ tsp turmeric powder 

  • Little ginger 

  • 2-3 slices of onion 

INSTRUCTION 

  • GRIND everything to a fine paste with little water

OTHER INGREDIENTS

  • 1cup fresh coconut grated and ground  to extract first press coconut milk or thick coconut milk 

  • Thin coconut milk 

  • Coconut oil for tempering curry leaves and shallots 

LETS MAKE THE CURRY 

Take your clay pot

Add the ground coconut paste Add the marinated fish Mix well in the pot

Add the ground coconut paste 

  • Add the marinated fish 

  • Mix well in the pot

Now add the thin coconut milk Add kokum

Now add the thin coconut milk 

  • Add kokum

Now turn on the gas and put the pot on low flame Let it simmer for around 10-12 mins Add the thick coconut milk  and simmer for 1-2 mins Switch off flame Temper the curry with coconut oil, shallots and curry leaves Your…

Now turn on the gas and put the pot on low flame 

  • Let it simmer for around 10-12 mins 

  • Add the thick coconut milk  and simmer for 1-2 mins 

  • Switch off flame 

  • Temper the curry with coconut oil, shallots and curry leaves 

  • Your delicious Bangda curry is ready 

  • Serve hot with steamed rice 

  • Enjoy

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Shilpa Anand
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