Bangda Curry with Raw Mango | बांगड़ा और कैरी की करी | Fish Curry Recipe | Sanjeev Kapoor Khazana

BANGDA CURRY WITH RAW MANGO

Ingredients

2 mackerel (bangda), cleaned, and halved
½ medium raw mango, sliced
¼ tsp fenugreek seeds
1½ tbsps coriander seeds
15-20 black peppercorns
1 tsp mustard seeds
½ tbsp cumin seeds
Curry
2 tbsps oil
1 tsp mustard seeds
¼ tsp fenugreek seeds
2 dried red chillies
20-25 curry leaves
3-4 green chillies
2 tbsps finely chopped garlic
2 small onions, finely chopped
2 cups fresh tomato puree
Sea salt to taste
1½ tbsps red chilli powder
½ tsp turmeric powder
1 tbsp coriander powder
Chopped fresh coriander leaves for garnish
Onion rings to serve
Lemon wedges to serve
Fresh red chillies to serve

Method

1. Dry roast fenugreek seeds, coriander seeds, black peppercorns, mustard seeds and cumin seeds till fragrant. Transfer in a bowl and allow to cool. Transfer into a mixer jar and blend to a fine powder.
2. Heat oil in a kadai. Add mustard seeds and let the splutter. Add fenugreek seeds, dried red chillies, 8-10 curry leaves, and green chillies and mix well. Add garlic and mix , cook for 1 minute. Add onions and mix well. Cook till golden brown.
3. Add tomato puree and mix well. Stir in sea salt, cover and cook till oil separates.
4. Add red chilli powder, turmeric powder and coriander powder and mix well. Cook for 2 minutes.
5. Add raw mango, mix and cook for 1 minute. Add 2 tsps of the blended mixture and mix well. Cover and cook till oil separates.
6. Add 1½ cups water, mix and cook till the mixture comes to a boil. Slide in the mackerel and mix well.
7. Add remaining curry leaves, mix, cover and cook for 6-8 minutes. Switch the heat off, transfer the mixture into a serving bowl, garnish with coriander leaves and serve hot with onion rings, lemon wedges and fresh red chillies.

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