Bangda Phanna Upkari (konkani) ¦Mangalorean Mackerel Spicy Tangy Red Gravy скачать в хорошем качестве

Bangda Phanna Upkari (konkani) ¦Mangalorean Mackerel Spicy Tangy Red Gravy

Ghara Javan (konkani) Home Food Mackerel /Bangda Phanna Upkari or Raaja Phanna Upkari is a typical konkani dish. Bangda or Mackerel is called Raaja/Raju in konkani across South Canara District. Mackerel Phanna Upkari is a very spicy fish masala, which is easy to prepare & goes well with boiled rice or Neer Dosa. The red color in the Curry is due to the byadagi red chilli. A very little amount of grated coconut is added while making the masala paste. This Curry tastes delicious when had after 3-5 hours of preparation. Ingredients: 5 bangda fish (mackerel) Curry cut 2 onions chopped 8 tsp coconut oil 2 green chillies slit 1 tsp grated ginger 3 strand of Curry leaves Salt to taste For masala: grind the below to smooth paste with adequate water. 2 tbsp corriander seeds (Roasted) 4 tbsp fresh grated coconut (Roasted) 20 byadagi red chillies (Roasted) 1/2 tsp methi seeds (Roasted) 1/2 tsp turmeric powder 1 Marble size tamarind Method : 1. Heat 3-4 tbsp coconut oil. Add the chopped onions. Fry until light brown and add Curry leaves, grated ginger, green Chilli. Saute for few seconds. 2. Add the Masala paste. Add adequate water. Salt to taste. Mix well. Bring the gravy to boil until it leaves oil on surface. 3. Add the Bangda pieces. Soak it gently into gravy. Cook it under medium heat for 2mins and switch off the flame. Keep aside for 5 minutes before serving. Note : Bangda gets cooked within few minutes. Do not over cook the fish as meat will get separated from bones.