Thursday, September 18, 2014

Authentic Mangalorean fish curry..."Bangude Gasi"

Mackerel curry

If you ask any fish eating Mangalorean what their comfort food is, chances of this dish will be at the top of their list. "Banguade Ghashi"  a traditional Mangalorean dish that is loved all through the coastal karnataka, and a staple in every household. "Bangude is the Tulu word for Mackerel .This traditional Fish Curry is a mouth-watering and spicy recipe and the most sought after Fish Curry from Mangalore.

Mackerel curry
Fish is considered to be a healthy food for all ages. The nutritional benefits of fish are many. It has the ability to cure diseases related to heart, eyes and liver. Fish oil, as we know has a natural solution to revitalize ageing skin, promote more vibrant and youthful skin.
This curry is a typical Bunt /Shetty style curry so coconut is a must-needed ingredient. People who visit  Mangalore would not return without tasting this spicy and delicious fish curry.

  1. 4-5 Mackerel,cut into 2 pieces
  2. 1 onion chopped fine
  3. 4-6 green chillies ,slit
  4. 2 - piece ginger, chopped
  5.  1 spring curry leaves
  6.  1 tablespoon coconut oil

 For the masala:
  1. 1/2 Freshly grated coconut
  2. 10 Kashmiri red chillies
  3. 4-5 Guntur or any spicy dried chillies
  4. 2 tablespoon coriander seeds
  5. 1/2 teaspoon Cumin/jeera
  6. 10 - 12 Fenugreek / methi seeds
  7. 2 tablespoon peppercorns
  8. 10-12 Garlic cloves
  9. 1 small lemon sized ball of tamarind
1. Heat a pan with 1tsp of coconut oil and bring it to heat.Add red chillies and coriander seeds in oil, saute until it becomes crisp,then add jeera,methi seeds and pepper corns,fry another few seconds and take it out of heat.
2.Now grind Masala with  grated coconut, roasted spices,garlic cloves and tamarind  to smooth paste using 2 -3 cups of water.Masala should be semi solid consistency.
3.Pour the masala in a flat vessel. Add finely chopped onion , green chillies , ginger, curry leaves , salt to taste and bring it to a boil.
4,Now drop all the fish pieces and boil it again. Add 1 tablespoon coconut oil and keep on slow flame for 10 -12 minutes or till the fish is done.
 Best when served hot with steaming red boiled rice.

Wednesday, September 10, 2014

Squid Chilly Fry....

Squid chilly fry is a very popular side dish in Kerala restaurants. Its one of the dish my dad  frequently used to order from our nearby hotel. Though I tried a lot of Squid fry recipes in the past, none of them were successful. Recently I came across another recipe of chilly fry in a local food magazine and I tried it same day. The preparation was a finger licking one and hence I thought of sharing the recipe with our friends here.
Try this recipe and let me know your reports too.

Ingredients :
15 Medium sized squids 
2tsp pepper corns
2tsp Ginger crushed
2tsp Garlic,peeled and  crushed
1 spring curry leaves (optional)
10 Green chillies slit
1tsp Red chilly powder
4-5 onion sliced
1tsp Garam masala
1/2tsp Turmeric powder
1/2tsp fennel powder
2tsp tomato sauce
1tsp soy sauce
4tbsp oil
Salt to taste
1tsp lemon juice
  1. Crush the peppers and keep it aside.
  2. Clean and cut the squid into rings and marinate it with the  pepper powder, lime juice (or vinegar) and salt.
  3. In a pan heat oil, add the sliced onions. Saute it till they become brown.
  4. Add the crushed ginger, garlic, curry leaves and the green chillies.
  5. Saute it well for 3-4 minutes.
  6. Add the garam masala,turmeric powder,red chilly powder and fennel powder, add tomato sauce and soya sauces. Mix it well.
  7. Add the marinated squid pieces  and mix everything well and make sure that squid pieces are thoroughly coated with mixture.
  8.  Add ½ cup of water and mix well.
  9.  Lower the flame, cover it with a lid and cook it until the squid is done. Stir it in between.
  10.  Once the chicken is cooked, add some curry leaves and cook for another 4-6 minutes.
  11. Serve hot.