5 Medium Sized Bangdas (Mackerels)
1 Half Cut Onion
1 Half Tomato
Half Inch Piece Ginger
2 Pieces of Kokam
1 Green Chilly
6-7 Kashmiri Chillies
Little less than Half scrap Coconut (100 Gms)
4 Flakes of Garlic
1 Tsp Coriander Seeds
1 Tsp Cumin Seeds
1 Level Tsp Turmeric Powder
Small Tamarind ball
First we start of with the cleaning of the mackerels and slicing them into curry pieces.
The Mackerels need to be cleaned, the heads chopped, fins cut and the gut removed.
The inside of the fish can be washed with flowing water to remove any leftovers that you don't need.
Now that your fish is cleaned, apply a little salt and keep it aside.
Chop the half onion, tomato and ginger. Pour a little oil in your vessel and heat it up.
Saute the onion tomato and juliennes of ginger
Stir it occasionally and while this is happening, grind the masala ingredients with a bit of water.
Add the masala to the bagaar and fry.
Occasionally stir the masala and let it fry for a while.
Next you need to add water and add slowly you don't really want to have a watery curry.
Once that'd done add the fish pieces to the curry, we cut our fish into three pieces each.
Then add the kokum to the curry.
We don't really eat too much spice, so for people who like spice can definitely add more chilly.
Add salt as per your taste, bring it to a boil and your Goan Bangda Curry is ready to eat.