Friday, May 21, 2010

Bangada Gassi with Byadagi Mirchi - Weekend Bangada Lunch.

Saturday I enjoyed Bangada (Ayala) lunch. I had three frozen Bangda/Mackerel fish from Indian grocery store so decided to part them in curry and tava fry. This curry is cooked based on Gassi style curries served in Mumbai restaurants. Also cooked bhindi subzi with vinegar dash and enjoyed this with Kerala Matta rice. It turned out very yummy lunch combination.


Bangada Ghassi


Ingredients for Bangada Curry :-
  • Bangada Fish - three tail and three head parts. ( or 6-7 mackerel pieces of your choice)
  • Onion - one medium size - finely chopped.
  • Garlic - 4-5 cloves - finely crushed.
  • Ginger - 1 inch piece - finely crushed.
  • Byadagi chilies - 5-6 boil in microwave for 1 minutes or soak for one hour.
  • 1 Tb.spoon - thick tamarind pulp
  • 1 Tb.spoon turmeric powder ( part it for curry and marination)
  • 1 Tb.spoon extra hot red chili powder (part it for curry and marination)
  • 1/2 Cup - fresh grated coconut.
  • 1/2 cup - fresh chopped cilantro
Spice Blend :-
  • 1 T.spoon - Corriander seeds
  • 1/2 T.spoon - Jeera
  • 1.T.spoon -Fennel Seeds
  • 2 cloves
Gently roast above spices for 2 minutes on low heat and grind to fine powder.

Method of Cooking Mackerel Curry :-
  1. Clean Mackerel while they are in semi-frozen state and cut each into three parts -head , tail ,middle portion. Give two cuts on each middle portion. (Look picture below). Seperate 6 pieces of head & Tail and three pieces of middle portion. Marinate with salt,chili powder and turmeric. Keep it aside.
  2. Grind Soaked byadgi chilies and fresh coconut into thick paste.
  3. Heat oil in saute pan. Add chopped onions and fry for 3-4 minutes till they turn soft and translucent.
  4. Add crushed ginger and garlic and fry for a minute.
  5. Add Spice blend powder and fry for a minute.
  6. Gently put all head and tail pieces - mix well with onion and spices. Let it cook for a minute.
  7. Pour tamarind pulp and chili+coconut paste,little salt,1/4 tspoon turmeric powder,chili powder. Add 1/2 cup water and gently combine all. Let it simmer for 7-8 minutes with covered lid on medium low heat.
  8. Add little chopped cilantro and adjust consistency of gravy, since this curry was cooked in ghassi style I didn't add much water. Let it cook for another 3-4 minutes on low flame. Once it cools down little then add remaining chopped cilantro and serve with roti or rice.
Note :-
  • Clean Mackerel while they are in semi-frozen state to get firm nice pieces.
  • Byadgi chilies bring bright red color to curry but are very mild in heat so use extra hot chili powder for heat.
  • I crushed extra ginger and garlic and pressed it inside belly portion of frying mackerel pieces for extra garlicky zing.
Method for Pan Frying Mackerel Pieces :-
  1. Generously Marinate mackerel pieces with salt,turmeric and red chili powder.Use little water to give proper coating. For extra garlicky zing I pressed finely crushed ginger+garlic inside belly portion.
  2. Heat anodized griddle and sprinkle some oil. Place mackerel pieces and fry on medium low heat. It will take around 20 minutes to get rightly fried from both sides. Occasionally do turn mackerel pieces form all angles.
  3. If there is any left over marination paste then apply over mackerel pieces after 10 minutes .
  4. You may need to sprinkle little oil during frying. Fry them on low flame with frequent attention.
Fresh frozen Mackerel/ Ayala

Cleaned and marinated Mackerel pieces for curry and pan frying


Cooking in progress

Saturday's Bangada Special Lunch

4 comments:

meeso said...

That lunch looks good :)

Usha said...

Thanks Meeso :)

A said...

Pictures look too good.

Hey, can you post something for dummies so that I can cook too. Some very simple stuff. Make a separate blog...'Cooking for Dummies'

Usha said...

Thanks A , I will let you know when I post simple recipes.. few already exists in the blog that you can try..managing one more blog is difficult for me so I will continue with the same blog. :)