By Devi Poojari
February 5, 2024
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This coastal preparation of fresh fish cooked in a tamarind and red chilli gravy, is a fiery accompaniment to rice or neer dosas. Make this quick recipe with a handful of ingredients to enjoy for a meal during a cosy winter afternoon.
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500 grams bangda, cleaned 2 onions, sliced 2 tomatoes, chopped 8-10 curry leaves 1 teaspoon turmeric powder 2 tablespoons vegetable oil Salt, to taste
10 dry red chillies 1 tablespoon coriander seeds 1 teaspoon cumin seeds 5 whole black peppercorns 6-7 cloves garlic 2-3 teaspoons tamarind pulp ¼ teaspoon fenugreek seeds 2 green chillies 1-inch piece ginger, sliced
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Toast the dry spices for the masala and add it to a blender jar, along with the remaining ingredients to grind to a fine paste with some water.
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Heat the vegetable oil in a pan and temper the curry leaves, before adding in the sliced onions.
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Sauté for 3-4 minutes and add the tomatoes to cook until mushy, for 5-6 minutes.
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Add the turmeric powder and the ground masala paste to the pan to mix well and combine.
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Pour some water into the blender jar to clean out any masala residues and add it to the pan.
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Mix well and season with some salt, before gently placing in the bandga fish.
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Cover and simmer for 5-6 minutes, until the fish is tender but cooked through. Serve hot with rice.
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