BANGDYACHE LONCHE
Ingredient
4 fresh Marcherels
2 tbsp chilli powder
1/2 tsp turmeric powder
8 dried kokum petals
1 sprig of curry leaves
1/8 tsp asafoetida powder( Hing)
10 fenuqreek seeds(methi)
1/2 tsp mustard seeds
4 large cloves of garlic
1/4 cup water
3 tbsp of oil
Salt
Clean Mackerels by cutting the fins,tail and head. Remove scales if any and innards. Cut each mackerel into 3 pieces, wash and season with salt.
In a bowl, add 1/4 cup hot water and dried kokum petals, press with fingers and using a sieve, strain the kokum water.
Prepare a paste with turmeric powder, chilli powder and 3 tablespoons kokum water. Marinate the pieces of fish with this paste for 30 minutes .
Grate the garlic using a flat hand grater.
Heat oil in a pan and when shimmering, add mustard seeds, fenugreek seeds, asafoetida powder, curry leaves and garlic. When seeds splutter and garlic fragrant, incorporate the marinated fish and 1/4 cup water. Cover and cook on low flame for a couple of minutes. Then gently turn the fish and cook for an additional two to three minutes. Check for seasoning and add salt.
Serve pickle as an accompainment with the main meal.
Ingredient
4 fresh Marcherels
2 tbsp chilli powder
1/2 tsp turmeric powder
8 dried kokum petals
1 sprig of curry leaves
1/8 tsp asafoetida powder( Hing)
10 fenuqreek seeds(methi)
1/2 tsp mustard seeds
4 large cloves of garlic
1/4 cup water
3 tbsp of oil
Salt
Clean Mackerels by cutting the fins,tail and head. Remove scales if any and innards. Cut each mackerel into 3 pieces, wash and season with salt.
In a bowl, add 1/4 cup hot water and dried kokum petals, press with fingers and using a sieve, strain the kokum water.
Prepare a paste with turmeric powder, chilli powder and 3 tablespoons kokum water. Marinate the pieces of fish with this paste for 30 minutes .
Grate the garlic using a flat hand grater.
Heat oil in a pan and when shimmering, add mustard seeds, fenugreek seeds, asafoetida powder, curry leaves and garlic. When seeds splutter and garlic fragrant, incorporate the marinated fish and 1/4 cup water. Cover and cook on low flame for a couple of minutes. Then gently turn the fish and cook for an additional two to three minutes. Check for seasoning and add salt.
Serve pickle as an accompainment with the main meal.
