Bangda Udadmethi

Ingredients list for Bangda Udadmethi

• 4 large Mackerels cut into four pieces
• 2 tablespoons Split black gram skinless (dhuli urad dal)
• 1/2 teaspoon Fenugreek seeds (methi dana)
• to taste Salt
• 3 medium Onions
• 5 tablespoons Oil
• 2 tablespoons Rice
• 6-8 Black peppercorns
• 1 cup Scraped coconut
• 8 Dried red chillies
• 1 teaspoon Turmeric powder
• 1 1/2 tablespoons Tamarind pulp

Method

1. Apply salt to the fish and keep in a refrigerator for 15 minutes. Slice onions. Heat 2 tbsps oil in a non-stick pan, add rice and sauté till light brown. Add urad dal and continue to sauté till fragrant and brown. Cool slightly and powder coarsely. Heat 2 tbsps oil in another non-stick pan, add half the onions and sauté till light brown.
2. Put onions in a mixer jar. Remove fish from the refrigerator, wash and drain well. Dry roast fenugreek seeds and peppercorns till fragrant and add to the mixer jar. In the same pan roast coconut for 2-3 minutes and add to the mixer jar.
3. Add red chillies, turmeric powder and tamarind pulp and ¼ cup water and grind to a smooth paste. Add 1 tbsp oil to the pan, add remaining onions and sauté. Add fish and mix well. Add ground paste, 2 cups water, salt and mix. When the gravy comes to a boil, add rice-dal powder and mix. Cook for 10 minutes or till fish is done. Serve hot with steamed rice.

Nutrition Info