🇮🇳 Indian

Bangda Gassi

Name: Bangda Gassi
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; to taste Salt; 1 large, chopped Onion; 2, chopped Tomato; 1/2 tsp Turmeric Powder; 1 sprig Curry Leaves; 400 ml Coconut Milk; 1 tsp Red Chili Powder; 2 tbsp Coconut Oil; 450 g, steaks Mackerel

🇮🇳 Indian

The seafood the shore eats: bangda gassi, quick over fire and honest on the plate. 40 minutes of mostly hands-off cooking.

Prep 20 min Cook 20 min Serves 3 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Saltto taste
Onion1 large, chopped
Tomato2, chopped
Turmeric Powder1/2 tsp
Curry Leaves1 sprig
Coconut Milk400 ml
Red Chili Powder1 tsp
Coconut Oil2 tbsp
Mackerel450 g, steaks

Optional extras

Green Chili2
Tamarind Paste1 tsp

Instructions

1
Build the masala: onions to gold, the paste, tomatoes, and spices fried until the oil separates.
2
Add the liquid the name promises and simmer 10 minutes so the gravy finds itself.
3
Slip in the mackerel and cook just until done — a few minutes past that is a crime at the coast.
4
Pour in the coconut milk last and warm through without boiling.
5
Rest 5 minutes and serve with rice — the coast insists.

Chef's tip

Fish is done when it flakes at a tilt — not when it looks impressive.

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Watch how it's made

Video: Bangude Gassi in Hindi|Mangalore Style Bangda Curry|मंगलोरीन स्टाइल बांगडा करी|Indian MackerelCurry · on YouTube