BANGDA CURRY WITH RAW MANGO

Ingredients

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

Technique

1. Dry roast fenugreek seeds, coriander seeds, black peppercorns, mustard seeds and cumin seeds till aromatic. Transfer in a bowl and enable to cool. Transfer into a mixer jar and mix to a fine powder.
2. Heat oil in a kadai. Include mustard seeds and let the splutter. Add fenugreek seeds, dried red chillies, 8-10 curry leaves, and green chillies and blend well. Include garlic and mix, cook for 1 minute. Include onions and blend well. Cook till golden brown.
3. Include tomato puree and blend well. Stir in sea salt, cover and cook till oil separates.
4. Include red chilli powder, turmeric powder and coriander powder and mix well. Prepare for 2 minutes.
5. Add raw mango, mix and cook for 1 minute. Include 2 tsps of the mixed mix and blend well. Cover and prepare till oil separates.
6. Include 1 1/2 cups water, mix and cook till the mixture concerns a boil. Slide in the mackerel and mix well.
7. Add remaining curry leaves, mix, cover and cook for 6-8 minutes. Switch the heat off, move 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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