Bangude Fish Curry( Mangalorean Style - Spicy n Tangy Mackerel Fish Curry)

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Ingredients:
3-4 Silver Mackerel
3 tbsp kashmiri red chilli powder
1 tsp haldi
salt to taste
lemon juice
few curry leaves
2 tbsp oil

For gravy masala:
10-12 dry red chillies/Byadge dry red chillies
1-1/2 tsp coriander seeds
1 tsp jeera/cumin seeds
4-5 peppercorns
4-5 methi/fenugreek seeds
1/4 tsp ajwain/carom seeds
1 tsp haldi/turmeric powder
1 green chilli
1 inch ginger
4-5 garlic cloves
1 lemon sized balls of tamarind
1 medium onion
3 tbsp grated coconut
2 tsp coconut oil

Recipe:
1. Clean the mackerels. Depending on the size of the fish you can either leave them whole or cut them into 2-3 pieces. Marignate fish in a paste made with salt, red chilli powder, haldi and lemon juice for an hr.
2. In a small kadai, heat coconut oil. Add coriander seeds, cumin seeds, carom seeds, peppercorns, dry red chillies, methi seeds, green chillies and coconut. Saute/Roast for 2-3 mins. Keep it aside.
3. Grind the above roasted ingredients along with grated coconut, garlic flakes, ginger, onion, haldi and tamarind to a fine paste by adding enough water.
4. Heat oil in a kadai. Add curry leaves and let it splutter. Transfer the prepared masala along with some water to the kadai. Let the gravy be of medium thickness, so add another 1/4 cup of water or lesser to adjust the consistency.
5. Bring the gravy to a boil and reduce the heat to a simmer. Add the fish pieces and salt to taste and lightly shake the pan (swirl it around) so that all the pieces are covered with the gravy. Cover the pan and let the fish cook for a 20 minutes on low-medium flame.
4. In a smaller tadka pan, heat the oil and toss in the curry leaves. Let them sizzle, add this tempering to the fish curry. Switch off the flame.
5. Enjoy this hot, spicy, tangy fish curry with rice.

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