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Spicy Bangda Curry


500 gm Bangda (Indian Mackerel)

½ cup coconut milk

1 tbsp red chilli powder

1 medium-size onion

1 medium size tomato

3 green chillies

1 tbsp ginger garlic paste

1 tbsp tamarind paste

1 sprig curry leaves

1 tbsp mustard oil

Salt & water as required

Step 1: Marinated the cleaned bangda with coconut milk, red chilli powder, ginger garlic paste, tamarind paste and curry leaves. Keep it aside for 20 minutes.

Step 2: Heat a saucepan with mustard oil and add the diced onion with tomatoes and green chillies. Stir until caramelised. Add the marinated fish on to the pan, add little water by washing the bowl and let it simmer for 10 minutes in medium-low flame.

Step 3: Stir the curry with a spatula and add a little salt. Simmer it for another 5 minutes to finish the dish. Now enjoy your spicy fish curry with some steamed rice.

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