Karwari Mackerel Curry by Mamta Desai

Bangadyachi Udid-Methi 

Fish: Six Mackerel (Bangadas) each cut into 3 pieces. Apply a little salt to the fish and after 5 minutes wash it clean.

 
Marinade: Udid dal, coriander seeds, rice 1 tsp each; Fenugreek (methi) seeds 1/2 tsp; 4 bedgi and 2 kashmiri chillies

Fry these 5 ingredients separately and grind into a paste, adding a little water. Apply the paste to the bangdas, along with a little salt and turmeric powder and aside for half an hour)

For the Curry: 1 medium size onion thinly sliced, 1 bowl fresh coconut, peppercorn 10-12, tamarind 1 tsp. Grind into fine paste these 4 ingredients together with some water.

Extract milk of half a coconut and keep aside.

Mamta Desai 

For tempering: 

1 onion finely cut, pinch of hing, 1 tbsp oil

Method : 

Heat the oil, add to it a pinch of hing. When it sputters, add finely onion and saute it till pink in colour. 

Add the marinated bangdas in it and then add some water. 

Now add ground masala and salt and heat on medium fire. 

After 5 minutes add the coconut milk.

 Let the curry boil for few more minutes, stirring it as it boils. 

Serve hot with steamed rice.