Karwar Style Bangda Fish Masala

Bangda fish masala preparation from my native Karwar. A lip-smacking recipe for all the non veg lovers.

Ingredients:

· Small Bangda fish – 12-15

· Salt

For masala:

· Freshly grated Coconut – ¼ cup

· Turmeric Powder – ½ tsp

· Coriander seeds - 1 tbsp (slightly roasted)

· Bedgi Mirchi – 10-12

· Vatehuli (in kannada) – 6-7 (this is used for sourness)

. Teppal/ Tirphal– 5-6

. Coconut oil – 1 tbsp

· Green chilli – 1

. Salt to taste

Method:

· Clean and marinate the fish with little salt for about 12-15 mins.

· To make the masala, take a mixer grinder add bydagi mirchi and coriander seeds. Grind it without water.

. Now add grated coconut along with turmeric powder and water. Grind it to a fine paste.

. Now add vate huli in the mixer grinder and grind to a fine paste.

. Finally add the teppal/tirphal and just churn it once or twice.

. Now take the utensil of your choice, I have taken an earthen pot to cook.

. Drizzle coconut oil, add the marinated fish, mix well with oil, now add the grounded masala, water and salt. Give a good mix. Add the slit green chili too.

. Cover and cook on low flame. Check out in between and just see that the masala is not burnt at the bottom.

· Let the masala come to a boil, turn off the flame once the fish is properly cooked.

· Serve it hot with rice as a side dish or with any Indian bread of your choice.

**** You can also make use of regular bangda fish which is easily available throughout the year. This same preparation can also be used to prepare Sardine fish.