BHANGDA PHANNAUPKARI(MACKAREL WITH RED CHILLY GRAVY AND ONION GARNISH)

BHANGDA PHANNA UPKARI
 (MACKAREL WITH RED CHILLI GRAVY AND ONION GARNISH)

This is a traditional Mangalorean preparation made with fishes such as mackerel, ladyfish, silverfish and pomfret. The preparation is relatively simple and easy to make with minimum fuss.

INGREDIENTS:
Mackerels- 6 medium sized (each fish cut into  2 pieces)
Roasted red chillies -10 nos.(byadgi variety)
Tamarind paste - 1 tablespoon( if using saboot tamarind-size of small amla)
Haldi powder(turmeric)-1/2tsp
Salt to taste

for the garnish:
finely chopped onion-1 nos.
coconut oil for frying

Method of preparation:

Add all the above mentioned main ingredients and grind them into a fine paste with minimal addition of water(totally about half a glass with little addition into the paste each time).collect the ground paste and keep aside.
In a thick bottomed pan, Heat oil and sauté the onions till translucent. Transfer the onions onto a tissue paper .In the same pan, add the ground masala and add water to make it into a creamy consistency.(do not add too much water as the fish too leaves water into the mix).Boil the masala and add the fish pieces to the masala and cook to boil. Keep it on simmer for 3 to 5 minutes and add the sautéed onions into the gravy.

The curry is ready to eat with hot rice.