Bangda Curry with Raw Mango

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Serves 4

A homestyle mackerel curry made with the fresh tartness of raw mangoes!

Recipe

Serves 4 · Prep 25m · Cook 35m

Ingredients

• 2 mackerel (bangda), cleaned, and halved
• ½ medium raw mango, sliced
• ¼ tsp fenugreek seeds
• 1½ tbsps coriander seeds
• 15-20 black peppercorns
• 1 tsp mustard seeds
• ½ tbsp cumin seeds
• Curry
• 2 tbsps oil
• 1 tsp mustard seeds
• ¼ tsp fenugreek seeds
• 2 dried red chillies
• 20-25 curry leaves
• 3-4 green chillies
• 2 tbsps finely chopped garlic
• 2 small onions, finely chopped
• 2 cups fresh tomato puree
• Sea salt to taste
• 1½ tbsps red chilli powder
• ½ tsp turmeric powder
• 1 tbsp coriander powder
• Chopped fresh coriander leaves for garnish
• Onion rings to serve
• Lemon wedges to serve
• Fresh red chillies to serve

Method

1. Dry roast fenugreek seeds, coriander seeds, black peppercorns, mustard seeds and cumin seeds till fragrant. Transfer in a bowl and allow to cool. Transfer into a mixer jar and blend to a fine powder.
2. Heat oil in a kadai. Add mustard seeds and let the splutter. Add fenugreek seeds, dried red chillies, 8-10 curry leaves, and green chillies and mix well. Add garlic and mix , cook for 1 minute. Add onions and mix well. Cook till golden brown.
3. Add tomato puree and mix well. Stir in sea salt, cover and cook till oil separates.
4. Add red chilli powder, turmeric powder and coriander powder and mix well. Cook for 2 minutes.
5. Add raw mango, mix and cook for 1 minute. Add 2 tsps of the blended mixture and mix well. Cover and cook till oil separates.
6. Add 1½ cups water, mix and cook till the mixture comes to a boil. Slide in the mackerel and mix well.
7. Add remaining curry leaves, mix, cover and cook for 6-8 minutes. Switch the heat off, transfer the mixture into a serving bowl, garnish with coriander leaves and serve hot with onion rings, lemon wedges and fresh red chillies.

Equipment

• Forza 24 cm Cast-iron Kadhai — Buy
• Vietri Mixer Grinder 500W — Buy