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Main Ingredients | Mackerels, Salt |
Cuisine | Indian |
Course | Main Course Seafood |
Prep Time | 11-15 minutes |
Cook time | 31-40 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients list for Bangda Teekha Masala
- 4 medium Mackerels halved
- to taste Salt
- 1/4 teaspoon Turmeric powder
- 2 teaspoons Lemon juice
- 8-10 Triphal
- 1 1/2 cups Scraped coconut
- 8-10 Red chillies seeded
- 1 tablespoon Tamarind pulp
- 3 tablespoons Coconut oil
- 10-15 Garlic cloves unpeeled
Method
- Apply salt, turmeric powder and lemon juice to the mackerel pieces and set aside to marinate for 10-15 minutes.
- Meanwhile grind the triphal with ¼ cup water. Strain and discard the residue.
- Grind together coconut, red chillies and triphal water to a fine paste. If using tamarind pulp, add that to the masala and grind till well blended.
- Heat 2 tbsps coconut oil in a non-stick pan. Crush the garlic cloves slightly and add to the pan and sauté till golden.
- Add the ground masala and sauté for 2-3 minutes. If using kokum petals, then do not add tamarind pulp while grinding the masala. Add the kokum petals now and mix well. Add 2 cups water and mix well. Let the mixture simmer for 3-4 minutes.
- Add mackerel pieces and mix well. Adjust salt. Cover and cook till the fish is done.
- Drizzle the remaining coconut oil on top, and cover immediately to trap the flavours.
- Serve hot with hot steamed rice.
Nutrition Info
Calories | 2406 |
Carbohydrates | 103.7 |
Protein | 188.8 |
Fat | 137.2 |
Other Fiber | Iron- 49.8mg |
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