BANGUDE AMSHE THIKSHE - MACKERELS SOUR N SPICY

Bangudes or Mackerels can be cooked in quite a few ways.  Mackerels curried, fried or steamed enhance the taste of the mackerels. Mackerel pickles are appetizing too. 

My late Aunt Helen (Yellu Maushi from Kalladka) used to prepare this dish in the good old days, whenever we used to come home on holidays.  She had a unique way of preparing this dish by putting flames on both bottom and on top of the pan.

TO PREPARE:

  

6 medium sized mackerels, cleaned and with slits on the fish.

Ingredients for the masala:

5  Kumti  (long) chillies

6  Kashmiri chillies      

1 tspn. Cummin seeds  

1 tspn. Pepper  corns     

2 tspns. Coriander seeds

1 ½ tspns tamarind paste

¾ tspn.  Turmeric powder

1” pc ginger

7 garlic flakes

Grind  the above to a fine thick paste  using required quantity of water.

Slice    2 medium size onions

            2 green chillies

            2 sprigs of curry leaves

1 tspn vinegar

1 tspn  salt (more if needed)

Method:

Mix the ground masala and the minced onion, green chillies, curry leaves with vinegar and salt. 

 

Heat a greased  thick bottom non-stick pan or a vessel and transfer the mixture to it.

Keep on low fire for 15 minutes  or until the gravy gets thickened and the onion/chillies get cooked.

Lay the whole slit mackerels on the mixture.  Spread the masala into the slits and the stomach part.

Leave on low fire for another 15 minutes covered with a lid.

The delicious Bangude (mackerel)  amshi thikshi side dish is ready.

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