Ingredients:
- Bangde Fish - 1 kg
- Fresh Coconut- 1 big cup
- Dry chillies (byadgi) -12
- Turmeric powder 1 tea spoon
- Cocum 3-4 (if not tamarind pulp)
- Onion-3 medium size and 1 small size
- Ginger- 1 inch big
- Coconut oil - 1 table spoon
- Salt to taste
Preparation:
* Cut and clean fish
* Apply salt and turmeric powder to the fish and keep aside for marination.
* Finely chop ginger , add 1/2 tea spoon salt and simply crush with fingers and keep aside.
* Grind coconut, dry chilies and turmeric into smooth paste with required water.
* Now in a big kadai add oil and fry finely chopped onions till they become soft.
* add ground paste cocum (soak cocum in some water for 10 minutes).
* Adjust consistency of the gravy with water and also add salt to taste.
* Once the masala starts to boil add crushed ginger and marinated fish and cook till the fish is done.
*At the end add 1 small onion finely chopped and switch off the flame.
Special Tips:
If Cocum in not available then use tamarind pulp.
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