Friday, September 27, 2013

Bangude Maharani(Mackerel Queen)

When I was a frequent visitor at Hotel Sujatha in Mangalore till they closed down in the year 2010, they had this dish which was named Bangude Maharani. Spicy tangy masala and some chopped onions and tomatoes made it an improved version of Bangude Masala Fried. Many customers have raved about this dish there!

I was always wondering how they prepared it. I knew that they made it like fish masala fried but they added few more ingredients. Other day we got fresh bangude and made tawa fried fish, marinating them with spices, salt and tamarind. Two bangudes were left over in the fridge and my wife Meena came out with this, which tasted almost like what I used to taste at Hotel Sujatha. She was clueless about naming this and then it flashed to me that 'Bangude Maharani' would be the apt name for this. Try this with fish curry rice or as a sxtarter. Tastes fantastic and guaranteed to make a permanent entry into your list of seafood delicacies!

Bangude(Mackerel) fish - 4
Salt - To taste
Red Chilli Powder - 3 Tsp
Turmeric powder - 1/4 Tsp
Coriander powder - 1/2 Tsp
Garlic powder or paste - 1 Tsp
Tamarind - Cherry size ball extracted in 4 Tsp water
Curry Leaves - 1 Sprig
Garlic - 6 cloves chopped
Onions - 2 Small chopped
Tomato - 1 chopped
Green Chillies - 2 Chopped
Coconut oil - 2 Tsp or more
Coriander Leaves(Optional) - A handful chopped

Clean wash and put gashes on the fish.
Marinate the fish with salt, 2 tsp red chilli powder, a pinch of turmeric powder, coriander powder, garlic powder or paste and 2 tsp tamarind extract for 1 hour.
Heat oil in a pan, add curry leaves and fry till crisp.
Add chopped garlic, onion and fry till golden.
Add chopped green chillies and tomato.
Fry well till raw smell disappears.
Add salt to taste, remaining chilli powder, turmeric powder and tamarind extract.
Add the marinade from the fish and mix.
Place the fish in the masala, cover and simmer for 1-2 mins.
Turn over and fry till done.
Arrange the fish on the serving platter, top up with the masala and garnish with chopped coriander leaves.
Serve with a lemon wedge and salad of your choice.

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