MACKEREL BAFATH

Mackerels are available in plenty in Mangalore throughout the year. But those which are caught after the monsoon season are tastier.

To prepare the Mackerel bafath:

• 10 fresh Mackerels, cleaned and cut into two pieces

Ingredients for the masala:

• 8 Kashmiri or dried chillies
• 1 ½ tspns coriander seeds
• ½ tspn cumin seeds
• 1 tspn pepper corn
• 1 tspn fenugrek seeds, roasted on a tawa
• ½ tspn turmeric powder
• 1 cup grated coconut
• 1 marble sized tamarind
• 3-4 sol (dried)
• 1 onion
• 4 flakes garlic
• Grind all the above to a smooth paste.

• For slicing:

• 1 onion
• 2 green chillies
• 1” piece ginger
• Salt to taste

Method:

• Mix the ground masala with the masala water and the sliced onion, green chillies and ginger.
• The gravy should be of flowing consistency.
• Add salt to taste.
  
• Boil the curry and cook the sliced ingredients for five minutes.
• Add the mackerel pieces and allow it to simmer for a while.

Sumptuous Mangalorean Bangude/Mackerel curry is ready to be served.

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