HIGHLIGHT RECIPE : INDIAN MACKEREL IN MALVANI STYLE
TWCT is glad to publish a delicious recipe from Indian Coastal delicacies, made by wonderful Home Chef Luna Raj from Mumbai, India.
Recipe Follows:
Sharing our much loved coastal cuisine.. This is Indian Mackerel (known as Bangda in Maharastra) cooked in Malvani style.
Method-
* Prepared a not-too-fine paste of fresh coconut scrapes, chopped onion, garlic pods and dry red chillis ( pre soaked in water)
* Washed the fish pieces, patted dry, sprinkled salt, added fresh tamarind and kept aside.
* Heated coconut oil in a vessel. Added crushed garlic. Added the prepared paste and stirred well. Rinsed the mixer container with water and added the water to the paste to thin it. Added salt, mixed well and let the gravy to boil.
* Dropped the bangda pieces along with the tamarind in the boiling gravy and cooked covered till the gravy thickened.
Best goes with plain rice, rice bhakri or appam.
P.S Should be careful with the salt as it's already added to the raw fish to get marinated.
* Prepared a not-too-fine paste of fresh coconut scrapes, chopped onion, garlic pods and dry red chillis ( pre soaked in water)
* Washed the fish pieces, patted dry, sprinkled salt, added fresh tamarind and kept aside.
* Heated coconut oil in a vessel. Added crushed garlic. Added the prepared paste and stirred well. Rinsed the mixer container with water and added the water to the paste to thin it. Added salt, mixed well and let the gravy to boil.
* Dropped the bangda pieces along with the tamarind in the boiling gravy and cooked covered till the gravy thickened.
Best goes with plain rice, rice bhakri or appam.
P.S Should be careful with the salt as it's already added to the raw fish to get marinated.
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