Special Bangude Masala

Special Bangude Masala on victory of R.C.B

To celebrate RCB’s victory, I made a special Bangude Masala at home. The excitement of the win called for a delicious feast, and this spicy, flavourful fish curry was the perfect choice. Enjoyed every bite while reliving the thrilling moments of the match. A true celebration for both cricket lovers and food lovers alike!
Ingredients

• 1 kg mackerels, cleaned and cut into curry pieces
  For the Masala
• ½ cup grated coconut
• Roasted Byadgi chillies
• Roasted Ramnad chillies
• Tamarind, about double the size of a marble
• 2 tsp coriander seeds
• 1 tsp cumin seeds
• 3–4 garlic cloves
• ¼ tsp turmeric powder
  Method

1. Grind all the masala ingredients to a fine paste using a little water.
2. Heat 2 tbsp coconut oil in a clay pot and sauté 3–4 chopped onions until they turn slightly reddish in colour.
3. Add the ground masala and rinse the mixer jar with water to extract all the masala. Add this masala water to the pot.
4. For a richer colour, add 1 tsp Kashmiri chilli powder.
5. Add enough water to achieve the desired consistency and season with salt to taste.
6. Bring the gravy to a boil. Gently add the fish pieces and cook on a low flame until the fish is just done.
7. Avoid overcooking, as the fish may break apart.
   Serve hot with steamed rice and enjoy this flavourful coastal-style fish curry.