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July 25, 2011

Bangude Ghassi (Bunt Style Spicy Mackerel Curry)

Last week I went hunting for some fish and thanks to the torrential rains, there wasn’t much on display to be happy about. Just the usual fare – Mackerels, Pomfrets, King Fish (Surmai), Indian Salmon (Rawas), Prawns & Crabs. Since I don’t eat the latter two (yeah, it’s such a pity, but I am allergic to these crustaceous babies although thankfully not allergic to Clams & Squid ), I ended up buying whatever was on offer. Mackerels for me, Prawns for the husband and Pomfrets for the toddler (although he’s the best among the three of us – eats fish with as much passion as a fisherman would fish!)
Since it is human nature to complain, it is but natural to complain about the scorching heat during the Summer and the crazy rains during the Monsoons – and also wail that there is no fish as fishing boats stay put (most times). Most of us fish lovers end up eating the same type of fish week after week or just seek more carnivorous options such as white & red meat besides eggs. Since we don’t bring a lot of red meat regularly and Chicken becomes a bore if eaten more than twice a week, I decided to play around with some recipes for the fish sitting in my freezer. I didn’t have to hunt too much, for I had already tried Charishma’s recipes before, so I blindly followed her instructions to make this gorgeous Mackerel curry – a famous Bunt version called the Bangude Ghassi – oh so spicy and perfect for a rainy day when everything outside looks bleak and depressing.

This curry brought a lot of flavour and colour into my day and we thoroughly enjoyed it. The blend of spices gives it the required punch (if you are not used to spicy food – the spice just ‘hits’ you!) and the fragrance is simply ‘wow’. For those of you who wish to know the difference between the way Bunts make their curries and the way we Catholics make it is that they make use of Fenugreek (Methi) & Carrom (Ajwain) in a majority of fish and meat dishes which makes it distinctly flavourful and fragrant. Mangalorean Catholic cuisine has a lot of Portuguese/Goan influences which makes our food comparitively a bit on the sweetish/blandish side with spice levels that are drastically toned down. So a majority of folks I know from the heart of Mangalore will grab a glass of water and sip it down in between an extra spicy meal. So in short, Bunt cuisine is to me what Andhra cuisine is like to the rest of India – Spicy, fragrant, flavourful, finger lickin’ good and makes you ask for MORE! That reminds me that I ought to try some Andhra recipes soon, but for now its Bangude Ghassi for you!

Bangude Ghassi
You Need:

  • 6 small Mackerels (about 450-500gm)
  • 5-6 curry leaves
  • salt to taste

For the masala

  • 1 small onion
  • 3 tbsp grated coconut
  • 1 level tsp coriander
  • 1 pinch cumin seeds (jeera)
  • 1 pinch fenugreek seeds (methi)
  • 1 pinch carrom seeds (ajwain)
  • 6 peppercorns
  • 3 long dry chillies (Bedgi/Kumti/Kaddi)*see note
  • 3 short red chillies (Harekala)* see note
  • 1 green chilli (increase it to 2 chillies as per your spice tolerance)
  • 1/4 tsp turmeric pwd
  • 1/4 inch ginger
  • 1 marble size ball tamarind (or about 3/4th tsp pulp/paste)

For tempering/fon/tadka/bagar

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  • 4 cloves of garlic (with skin) crushed
  • 2 tsp oil
Note:
1. You can use a mix of Bedgi and Kashmiri chillies if you are unable to find the Harekala/short chillies which are used for the spice. Kashmiri chillies give the colour and Bedgi (Byadge) are medium spicy.Method:
1. Descale and thoroughly clean the Mackerels and allow to drain in a colander.
2. Dry roast all the ingredients (except the ginger and tamarind) mentioned in ‘For the masala’ one by one. Remove and let cool. Then grind them along with the ginger and tamarind to a paste (needn’t be fine) using a little water.
3. In a pan place the fish, salt to taste and curry leaves and add the masala. Add about 1-1/2 cups of water (or less if you wish it a bit thick). Gently turn the vessel and shake it to enable the masala to mix with the water. Avoid using a spoon. Bring the gravy to a boil
4. When the gravy has come to a full boil, turn off the flame and in another smaller pan heat the oil for tempering and when it is hot, toss in crushed garlic with skin and stir for 3-4 seconds before adding it to the gravy

Recipe adapted from Cheries Stolen Recipes

Filed Under: All Posts, Mangalorean Recipes, Seafood Tagged With: Bangda, Bangde, Bangude, Bunt Cuisine, Fish Curry With Coconut, Mackerel Curry. Fish Curry, Mangalore Fish Curry, Mangalorean Specials

Reader Interactions

Comments

  1. SKIP TO MALOU says

    July 25, 2011 at 5:52 am

    hello again Shireen,
    Yes I am exposed to cooking with coconut milk. I come from the Philippines and we have dishes cooked with coconut milk. My family loves Indian food too. Our bestest friends in Florida are from Banglore and we enjoyed having dinner at their place as much as they did with us too.
    Thanks for the kind words. I'm glad we bumped into each other. I truly hope that we could become friends virtually. Do you have a twitter account? just wondering. You could find me there too hehe. take care now,
    malou

    Reply
  2. Sharmilee! :) says

    July 25, 2011 at 7:47 am

    this is totally new to me…looks yum

    Reply
  3. Charishma says

    July 25, 2011 at 7:48 am

    looks good shireen, amazing color
    charishma

    Reply
  4. SavithaRaj's Spice Land says

    July 25, 2011 at 4:16 pm

    Looks very yummy….
    http://www.savitharajsspiceland.blogspot.com

    Reply
  5. Hamaree Rasoi says

    July 25, 2011 at 5:24 pm

    Very spicy and lavish looking fish curry. Wonderfully prepared.

    Deepa
    Hamaree Rasoi

    Reply
  6. aipi says

    July 26, 2011 at 1:28 am

    The color is enticing ~ a great blend of ingredients n the outcome is truly awesome!
    US Masala

    Reply
  7. Ashitha says

    April 24, 2012 at 7:50 am

    Hey Sherry!!!

    Tried this recipe today… yummmm… thank u so much for this blog… this is a great help for me when i m bored cooking the same old recipes. mmmuuuaaahhhh

    Reply
  8. Shireen Sequeira says

    April 24, 2012 at 1:49 pm

    Thanks Ashu!!! So glad to hear that you liked the ghassi!! Enjoy!!

    Reply
  9. Anonymous says

    July 10, 2012 at 1:51 pm

    Hey Shireen!! Guess what!!! I was looking for Mangalorean style Mackerel curry and the first recipe that popped up was yours!!! Congrats.. Im feeling so proud!!! ๐Ÿ™‚ Sandeep

    Reply
  10. Shireen Sequeira says

    July 10, 2012 at 2:18 pm

    Thanks Sandeep!! Sounds terrific!! Hope u made it ๐Ÿ™‚

    Reply
  11. Anonymous says

    October 27, 2012 at 2:07 pm

    Shireen pls can you post some pictures of chillies & mention their names below b'coz i'm always confused abt these chillies & especially yr curries their colour is really mind blowing since i'm in kwt & i've got no idea regarding these chillies only i know these kashmiri & short chillies whn i go thru yr receipes you have mentioned different types of chillies for fish curries. Anu

    Reply
  12. Shireen Sequeira says

    October 28, 2012 at 6:37 am

    Hi Anu, please go through this link…i hope the pictures will clear all your doubts about the chillies I use and mention in my recipes https://sites.google.com/site/ruchikrandhap/long-red-chillies-kumti-bedgi-byadge-kundapur

    Reply
  13. sheetal k says

    December 29, 2012 at 10:28 am

    Hi, I tried your recipes. Its just wonderful. My hubby manglorian and I'm maharashtrian and there is no one who can teach me the manglorian dishes. My hubby always miss his mother recipes. I thankful to you for everything. I'm really happy because of you share special traditional mangloreian recipes. Thanksssssssssssssssssssssss Loooooooooooooooooooooot .

    Reply
  14. vandana shetty says

    November 22, 2013 at 11:09 am

    Hi.. I was cooking bangada for the first time and was very anxious , how it will turn out, but i followed your recipe and it turned out excellent! Thankyou so much. Even my husband appreciated. He is very particular about taste and I am happy that I could please him! Please do post more mangalorean dishes so that I can keep making tasty food. Keep it up! Thanks a ton!

    Reply
  15. Shireen Sequeira says

    November 24, 2013 at 4:25 am

    Hi Vandana: Thanks so much for your feedback! Glad to hear that you & your hubby liked this dish! Pls stay tuned for more recipes ๐Ÿ™‚

    Reply
  16. Unknown says

    February 2, 2016 at 7:08 am

    Hello Shireen, can we use sardines instead of mackerel in the above dish?

    Reply
  17. Shireen says

    February 2, 2016 at 7:49 am

    @ Unknown: You surely can use sardines instead of mackerel as it is a coconut based gravy that suits most types of fish

    Reply
  18. Naina Mehta says

    November 10, 2016 at 10:32 am

    Hey hi…I have a doubt. You have mentioned tamarind in the ingredients but have not mentioned when to put it in the gravy. I am planning to make this curry today and I thought I'll clear my doubt before starting.
    Thanks ๐Ÿ™‚

    Reply
  19. Shireen says

    November 10, 2016 at 3:34 pm

    @ Naina: The tamarind is to be ground along with the roasted spices. I have updated the recipe now ๐Ÿ™‚ Please check!

    Reply
  20. Unknown says

    March 15, 2017 at 2:09 pm

    Your Mangalorean recipes are really amazing.:)

    Reply
  21. Eliza Lobo says

    March 15, 2017 at 2:37 pm

    Your Mangalorean recipes are really amazing.:)

    Reply
  22. chaitra says

    December 25, 2017 at 2:52 pm

    tqs…it’s really ossam

    Reply
    • Shireen Sequeira says

      January 3, 2018 at 11:26 am

      You are most welcome ๐Ÿ™‚

      Reply

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I am Shireen Sequeira a Mangalorean living in Dubai. I love trying out new recipes and giving them a twist of my own. However, I do try my best to preserve the authenticity of traditional Mangalorean recipes. Know More...

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