Bangude gasi or bangude gasshi is what they call in Udupi Mangalore regions.A spicy Mackerel fish curry cooked in a spicy coconut masala. If you happen to be a non-vegetarian and get a chance to visit Udupi-Mangalore regions,then you are strongly advised to taste this curry in any good restaurant.That’s the extent of its popularity in tulunadu 🙂 .Personally,I don’t like fish curries and I think its been a long time since I cooked or tasted a fish curry.I uploaded a video on Bangda masala curry on my youtube channel Shetty’s Kitchen about 10 months ago.I was staying with mother at that time and my Mother is a very good cook :).I have learnt this recipe from her.I am sure you will like it ! For a complete step by step video recipe click here: https://goo.gl/VwdNZU
- oil – 4 tsp
- coriander seeds – 1.5 tsp
- cumin seeds – 1/2 tsp
- fenugreek/methi seeds- 1/4 tsp
- carom seeds – 1/4 tsp
- dry red chillies – 15 to 16 ( or as per your spice preference)
- turmeric powder -1/2 tsp
- fresh shredded coconut – 1 cup
- garlic cloves – 15
- onion -2
- tamarind – 1 big lime sized
- salt – to taste
- green chillies – 2
- ginger,finely chopped – 1 tsp
- Mackerel fish – 5 to 6(medium sized)
- For marinating fish – 3/4 tsp of salt + 1/4 tsp of turmeric powder
- In a pan heat up 1 tsp of oil and add 1.5 tsp of coriander seeds.Shallow fry the coriander seeds for 1 or 2 minutes until they are fried well.
- Next in the same pan shallow fry the remaining spices-cumin seeds,methi seeds,carom seeds and dry red chillies.
- Transfer all the fried and cooled ingredients to a mixie jar and also add 1 cup of fresh shredded coconut,1/2 tsp of turmeric powder and grind them into a coarse paste by adding little water.
- Once they are coarsely ground,add about 15 garlic cloves and 1 medium sized onion along with a large lime sized tamarind(soaked in water for few minutes).Now grind the masala into a very fine paste.Add required quantity of water while grinding.
- Add the prepared masala into a wok or a pan and add about 1.5 cups of water to adjust the gravy consistency.Do not make the gravy either too watery or too thick.
- Add required quantity of salt.
- Boil the gravy with closed lid for 4 to 5 minutes.
- After boiling the gravy add 2 thin slit green chillies,1 tsp of finely chopped ginger and 1 finely chopped onion and boil again for 1 more minute.
- Now add in the marinated fish.Fish should be cut into about 1.5 to 2 inch length pieces(cut horizontally).
- After adding the fish adjust the salt and boil the gravy again for 3 more minutes.
- Mackerel gets cooked really fast.After 3 minutes of cooking,turn off the flame and add few chopped coriander leaves 2 tsp of oil,preferably coconut oil.
- This curry tastes better when made at-least 1 to 2 hours before serving.
Step by step photos:
Heat up 1 tsp of oil in a pan.
Shallow fry coriander seeds,cumin seeds,fenugreek seeds and carom seeds.Keep aside the fried spices.
In the same pan fry about 15 to 16 dry red chillies. You can either dry roast them or add 1 tsp of oil and fry. Transfer all the fried ingredients to a bowl or plate to cool.Also take 1 cup of fresh shredded coconut and 1/2 tsp turmeric powder.
Grind everything together with little water,into a coarse paste first and then add 15 garlic cloves,1 onion and 1 large lime sized tamarind and grind the masala again into a very fine paste. Transfer the masala into a wok or a pan. Add salt to taste and about 1.5 cups of water and adjust the gravy consistency.Gravy shouldn’t be too watery or too thick. Close the pan with a lid and boil the gravy for 4 to 5 minutes. After boiling the gravy,add 2 thin slit green chillies and 1 finely chopped onion.Also add 1 tsp of finely chopped ginger and boil the gravy for 1 more minute. Next,add the marinated fish and cook it for 3 minutes without closing the lid.
Check and adjust the salt.Turn off the flame and finely chopped coriander leaves and 2 tsp of oil(preferably coconut oil).
And our coastal Karnataka style Mackerel curry or bangude gassi is ready ! Good to serve after 1 or 2 hours.