“Spiced Raja (Bangude) Gashi/ Mackerel Curry” … here is a fiery- tangy- coconut based fish curry with a perfect blend of spices from the Konkan coastal belt … this one for all those who love seafood, veggies do excuse … tastes best served with ukde sheetHa (red boiled rice) during meals … Yummilicious ….
** I have often come across debates on food habits of GSB Konkani Saraswats each claiming rights over their beliefs. As for me I have always believed food is individual choice and to each one their own. Having said that, I must mention that I have plenty of relatives, friends from community who have always consumed fish and there is also a story on how it came about too. I have mentioned that in my post before so will avoid writing it all over again. To cut short, amchies do eat fish, especially those living in and around coastal regions, so veggies, if not desired, I do understand, you may please skip the post.
** There are plenty of recipes you will come across on net with minute differences each claiming authenticity of that region and rightly so. I grew up in Mangalore now known as Mangaluru, a coastal region with exceptionally great food that needs to be relished than mentioned. If at all you happen to be in Mangaluru anytime, then savor the delicacies like goli bajo, fish curries, crab curry, kane fry, ghee roast etc. This time I have prepared this gashi with inclusion of ginger, garlic, sichual pepper, kudampuli etc. and it turned out fantastic. Do try this one and enjoy with your family and friends, its fantastic.
** Here is my recipe for delicious “Spiced Raja (Bangude) Gashi/ Mackerel Curry” … my style, do try it, tastes awesome…
** Ingredients :
Raja/ Bangude/ Bangda/ Mackerel : 3 large sized
Onion/ Piyavu/ Kanda : 1 medium sized
Green Chilly/ Tarni Mirsanga/ Hari Mirchi : 2-3
Teppal/ Sichuan Pepper : 10-12
Dried Kudampuli/ Malabar Tamarind : 3-4
Coconut oil/ Nariyal Tel/ Narlel Tel : 2-3 tblsp
Salt/ Namak/ Meeta : to taste
** For the Masala to be Ground :
Coconut/ Soyi/ Nariyal : 2 cups freshly grated
Haldi/ Turmeric Powder : ¼ tsp
Dhania/ Kothambari/ Coriander Seeds : 2 tblsp
Cumin Seed/ Jeera : 2 tsp
Kashmiri Red Chilly/ Kumte Mirsanga/ Byadgi Mirchi : 8-10
Tamarind/ Chinchama/ Imly : one small marble sized
Garlic/ Losun/ Lehsun : 3-4 cloves
Ginger/ Alle’/ Adrak : ½ inch size
** Wash, scrape the scales on skin, trim fins and cut the Raja/ Bangude/ Bangda/ Mackerel fish into 2-3 pieces depending upon the size cuts desired. Clean well the stomach within of the fish pieces with plenty of water. Drain well, add little bit salt and haldi and rub all over and keep it aside ready to be used later. (I just let them rest in fresh water until needed as my Amma followed this simple method, you may chose any).
** Peel the outer skin and finely chop the onion and keep it aside ready. Cut green chillies lengthwise and keep it also aside ready. Remove the inner black seeds from teppal/ sichuan pepper, crush it slightly with weight and keep it ready aside. Wash and keep kudampuli also ready while we go ahead and prepare the masala.
** For the Masala to be Ground : Add freshly grated Coconut into a mixer grinder along with haldi powder, roasted kashmiri red chilly, tamarind, coriander seeds, cumin seeds, garlic peeled and cut to pieces, ginger also cut to pieces. Now grind all together to a fine paste with little bit water to a thick textured masala.
** Add the ground masala into a wide mouthed thick bottomed stainless steel vessel along with required amount of water to bring the masala to a thick gravy consistency. Add kudampuli, green chillies, finely chopped onion and mix well. Bring to a boil on medium heat stirring a few times in between. When bubble appears add teppal, salt to taste, mix well and continue cooking for another few minutes only.
** Notes : At this point check/ taste the gravy and if need be add in salt and a few more green chillies as per individual choice. And before you wonder at the addition of both tamarind and kudampuli in the curry, let me assure you that coastal fish curries are always fiery and it does need perfect tanginess to balance the taste, the very reason why a little bit more is added than in case of veggie curries, try it, its perfect.
** Now lower the heat to medium and drop the drained fish pieces one by one gently into the curry in a single layer width wise. Continue cooking for 2-3 minutes, now with the help of thick cloth wound round the rim of the vessel shake it clockwise to gently mix the fish curry within. This is the traditional method of mixing fish curry as a ladle/ spatula is not used to prevent the delicate fish pieces from breaking.
** Note : Don’t stir fish curry with spatula as it will break up the pieces.The best method is to rotate the pan slowly. If you are not familiar with this method, then you may keenly observe the same when cooked in any traditional Konkani home of your friend/ neighbor/ relative or you may check out on You tube. If still not comfortable then you can always follow the procedure carefully with firmly held tongs.
** Add coconut oil and further let cook for another 2-3 minutes. Remove the curry from fire, cover and keep it aside for 15- 20 minutes to rest, this helps in infusion of flavours well. Just before serving check consistency of the curry and if you find it too thick textured then add some boiling water, mix well and it is ready to be served.
** “Spiced Raja (Bangude) Gashi/ Mackerel Curry”is done and ready to be served. This is a aromatic spicy- tangy rich flavored coconut based fish curry that tastes best served with ukde sheetHa (red boiled rice) or steamed rice and I personally would not serve it any other way. I love this curry very much and I am preparing it after almost a decade as I was following Ayurveda treatment which bans me from eating excess of tangy dishes. I must mention here that fish curry in fact non vegetarian curries always taste best when left to rest for over 6-8 hours, try it, sure to agree. I will be sharing more fish curries soon, so keep a keen watch out for my blog, until then, take care.
** For more “Fish Recipes” browse through the common link shared below ….
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