Indian Fish Curry and Rice (Masli Kadi | Bangude Gashi )

Fish abundantly available in coastal region, supplied by vendor everyday door to door and its their staple food. This dish prepared with coconut, onion, tamarind and spices. This dish consumed with rice.

There are many varieties  of fish curries Mangalorean families prepare like stoo, amsi tiksi kadi, green curry, masala, vindaloo.



Ingredients:
Fish mackerel - 4 to 5
oil - 1 tbsp.
salt for taste
onion - 1/2 thin sliced
vinegar - 1/2 tsp

Grinding Ingredients:
long red chilies - 5 to 6 (less spicy variety - byadige)
coriander seeds - 2 tbsp.
cumin seeds - 1/2 tsp.
pepper - 4 to  5
tamarind - marble sized
turmeric powder - 1/2 tsp.
garlic - 2 to 3 cloves
coconut grated - 1 big cup
onion - 1

Shindap:
green chilies - 2 (slit vertically)
ginger - 1 inch (chopped into small pieces

Preparation Method:
1. Clean the fish, cut into medium slices, add little turmeric and salt and refrigerate for half and hour.
2. Dry roast all the grinding ingredients and grind with little water.
3.Add oil to a kadai, fry onion until its golden brown. Add masala fry for  2 to 3 minutes. add one glass of water , add shindap (green chilies and ginger) and cook in medium flame until oil floats on top of gravy (5 to 10 mins)
4. Add fish to this gravy and cook for 5 to 8 minutes. taste the gravy, add required salt, vinegar for extra soreness.

Yummy fish curry is ready. Serve with cooked Rice.

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