Bangda or Mackerel Curry with Raw Mango

INGREDIENTS

6 – 8 Bangdas  
clean  and wash the fish and cut it into 3 pieces. Add a little salt and turmeric powder  and keep aside.

 Grind the following:
. 8  Kashmiri chillies & 3 Bedgi chillies (for spice). You can drop the 3 extra chillies if you do not want the dish spicy
. Coriander seeds 1 tbsp
. Pepper corns 6
. Cumin seeds 1 tsp
. Onion 1
. Garlic cloves 3
. Tomato 1
. Tamarind small ball
. Grated coconut 1 cup
. Methi seeds 4 – 5
. Turmeric pinch
. 1/2″ ginger

 For  the Curry
1 – 2 green chillies
1/2  an onion sliced
a piece of chopped ginger
1. 5 tablespoons of oil
. Salt to taste
. 12 pieces of raw mango (peel, cut & boil in little salt water until half cooked)

METHOD

 Lightly dry roast on a pan all seeds and  the red chillies on a very low flame. do not burn them. Also roast the onion, garlic with 1 teaspoon of oil until golden. Cool and set aside

Grind all the roasted masala and other ingredients into a  fine paste.

In a kadai heat some oil. Add 1/2  a sliced onion, 2 green chilli, small piece of chopped ginger. Now add the masala paste and stir for a while. Add water and salt and allow the gravy to be a bit thick. Bring this to boil. Add fish and cook for 5 minutes more. Now add the half cooked raw mango. Let it simmer again few minutes. Remove from gas, serve with boiled rice