Friday, January 25, 2013

Bangude Ghashi - Type 1

Bangude Ghashi can be prepared in many ways but I like this ghashi as made by my mother most of the times. The aroma of coriander and methi seeds blended with the hot tangy coconut gravy infiltrated into fresh bangude fish makes one drool as the ghashi sizzles in earthen pot. This is well relished with boiled red rice.
Medium sized Bangude Fish(Mackerels) - 6
Grated Coconut - 1/2
Red Chillies - 8(Or 6 short and 4 long ones)
Tamarind - Gooseberry sized ball
Coriander Seeds - 4 Tsp
Methi(Fenugreek) Seeds - 1/2 Tsp
Turmeric powder - 1/4 Tsp(Optional)
Salt - To taste
Coconut oil - 2-3 Tsp

Clean wash and cut each bangude fish into 3 pieces. Apply little salt and keep aside.
Roast red chillies, coriander seeds and methi seeds separately with little oil till slightly browned.
Grind grated coconut with the roasted chillies, coriander seeds, methi seeds and tamarind to a smooth paste.
Heat a thick bottomed vessel, preferably a wide mouthed earthen pot.
Transfer the ground masala paste into the vessel.
Add optional turmeric powder, 1-2 cups water and salt to taste.
Bring to a boil. Let the gravy be thick.
Add the mackerel pieces, cover and simmer for 5 mins until the fish is cooked.
Add raw coconut oil, switch off the flame and allow the ghashi to stand for 5 mins.
Mix gently by shaking the vessel and then serve with steaming red rice.

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