Saucepans and Spices

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BANGDA CURRY IN CLAY POT

Shilpa Anand

INGREDIENTS for fish marination

½ kg bangda fish( mackerel ) cut in pieces for curry

  • 1 tsp of Shilpas Masala Mill Everyday masala 

  • ¼ tsp turmeric powder 

  • 2green chillies slit

  • Curry leaves

  • 1small onion chopped

  • 1inch ginger 

  • Salt

  • 1tbsp coconut oil 

INSTRICTIONS

  • marinate the bangda pieces with slit green chillies, ginger,curry leaves,everyday masala,turmeric,salt and onion

  • Add coconut oil and mix well 

  • Marinate for one hour 

INGREDIENTS FOR COCONUT PASTE FOR CURRY 

  • 1 cup grated fresh coconut 

  • ½ tsp everyday masala 

  • ½ tsp coriander powder

  • ¼ tsp turmeric powder 

  • Little ginger 

  • 2-3 slices of onion 

INSTRUCTION 

  • GRIND everything to a fine paste with little water

OTHER INGREDIENTS

  • 1cup fresh coconut grated and ground  to extract first press coconut milk or thick coconut milk 

  • Thin coconut milk 

  • Coconut oil for tempering curry leaves and shallots 

LETS MAKE THE CURRY 

Take your clay pot

Add the ground coconut paste 

  • Add the marinated fish 

  • Mix well in the pot

Now add the thin coconut milk 

  • Add kokum

Now turn on the gas and put the pot on low flame 

  • Let it simmer for around 10-12 mins 

  • Add the thick coconut milk  and simmer for 1-2 mins 

  • Switch off flame 

  • Temper the curry with coconut oil, shallots and curry leaves 

  • Your delicious Bangda curry is ready 

  • Serve hot with steamed rice 

  • Enjoy