Bangude Ghassi (Bunt-style Spicy Mangalorean Curry) is a traditional Indian recipe (from Mangalore) for a classic curry of mackerel in an aromatic and lightly-spiced tamarind curry gravy with garlic tempering. The full recipe is presented here and I hope you enjoy this classic Indian version of: Bunt-style Spicy Mangalorean Curry (Bangude Ghassi).
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This is an aromatic and richly coloured mackerel curry from Mangalore in India. This is a medium hot curry and the choice of chillies is important. For authenticity you can use a mix of Bedgi and Kashmiri chillies if you are unable to find the Harekala/short chillies which are used for the spice. Kashmiri chillies give the colour and Bedgi (Byadge) are medium spicy. The Kashmiri chillies cannot really be substituted but any medium-hot red chillies can be used (I’ve used piri-piri and dried Thai birds’ eye at a pinch).
Ingredients:
4 small Mackerel (about 450-500gm [1lb] total)
5-6 curry leaves
salt to taste
For the masala:
1 small onion
3 tbsp grated coconut
1 level tsp coriander
1 pinch cumin seeds (jeera)
1 pinch fenugreek seeds (methi)
1 pinch carrom seeds (ajwain)
6 black peppercorns
3 long dry chillies (Bedgi/Kumti/Kaddi)
3 short red chillies (Harekala)
1 green chilli (increase it to 2 chillies as per your spice tolerance)
1/4 tsp turmeric powder
6mm (1/4 inch) piece of ginger
1 marble size ball of tamarind (or about ¾ tsp pulp/paste)
De-scale and thoroughly clean the Mackerel, then and drain in a colander.
Dry roast all the spices (except the ginger and tamarind) mentioned in the ‘For the masala’ list one by one in a dry non-stick pan for about 90 seconds each, until aromatic. Turn onto a plate and set aside to cool. Once they are all toasted, turn into a spice or coffee grinder then render to a paste with the ginger and tamarind (needn’t be fine) adding a little water as needed.
Place a pan over medium heat add 1 tbsp oil and the onion. Fry the onion for about 3 minutes until soft and translucent then take off the heat.
Place the fish in a pan, season to taste with salt then add the fried onion, curry leaves and the masala. Add about 300ml (1 1/2 cups) of water (or less if you want a thicker sauce). Gently turn the pan and shake it to enable the masala to mix with the water (avoid using a spoon) then bring the gravy to a boil
When the gravy has come fully to a boil, turn off the heat and in another, smaller, pan heat the oil for tempering. When hot, toss in the crushed garlic (with their skin) and stir for 3-4 seconds before adding it to the gravy.
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