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Bangda Curry With Raw Mango

This is a must make dish for all fish lovers during the beginning of summer when raw mangoes are available in plentiful. The tartness of the raw mangoes and the wonderful flavour of the roasted spices make this fish dish a wonderful experience to savour.

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Main ingredients Mackerels (bangda), Raw mango, Fenugreek seeds, Coriander seeds, Black peppercorns, Mustard seeds, Cumin seeds, Dried red chillies, Curry leaves, Green chillies, Garlic, Onions, Fresh tomato puree, Sea salt, Red chilli powder, Turmeric powder, Coriander powder
Cuisine Indian
Course Main course seafood
Prep time 20-25 minutes
Cook time 30-35 minutes
Serve 4
Taste Spicy
Level of cooking Easy
Others Non vegetarian

Ingredients

  • 2 mackerel (bangda), cleaned, and halved
  • ½ medium raw mango, sliced
  • ¼ teaspoon fenugreek seeds
  • 1½ tablespoons coriander seeds
  • 15-20 black peppercorns
  • 1 teaspoon mustard seeds
  • ½ tablespoon cumin seeds
  • Curry
  • 2 tablespoons oil
  • 1 teaspoon mustard seeds
  • ¼ teaspoon fenugreek seeds
  • 2 dried red chillies
  • 20-25 curry leaves        
  • 3-4 green chillies
  • 1 tablespoon finely chopped garlic    
  • 2 small onions, finely chopped 
  • 2 cups fresh tomato puree
  • Sea salt to taste
  • 1½ tablespoons red chilli powder
  • ½ teaspoon turmeric powder
  • 1 tablespoon coriander powder
  • Chopped fresh coriander leaves for garnish
  • Onion rings to serve
  • Lemon wedges to serve
  • Fresh red chillies to serve

Method

  1. Heat a pan, add fenugreek seeds, coriander seeds, black peppercorns, mustard seeds and cumin seeds and dry roast till fragrant. Transfer into a bowl and set aside to cool. Transfer into a mixer jar and blend grind to a fine powder. 
  2. Heat oil in a kadai, add mustard seeds and let them splutter. Add fenugreek seeds, dried red chillies, 8-10 curry leaves and green chillies and mix well. Add garlic, mix and saute for 1 minute. Add onions, mix well and saute till golden brown. 
  3. Add tomato puree and mix well. Add sea salt and mix, cover and cook till oil separates.
  4. Add red chilli powder, turmeric powder and coriander powder, mix well and saute for 2 minutes.
  5. Add raw mango, mix and cook for 1 minute. Add 2 teaspoons of the ground spice powder and mix well. Cover and cook till oil separates.  
  6. Add 1½ cups water and mix well. Slide in the mackerels and mix well. Add remaining curry leaves, mix and cook till the mixture comes to a boil.  Cover and cook for 6-8 minutes.
  7. Switch the heat off, transfer the mixture into a serving bowl, garnish with coriander leaves and serve hot with onion rings, lemon wedges and fresh red chillies. 
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