Bangda Curry With Bhakri Recipe

About this recipe

Bangda Curry with Bhakri is a traditional coastal Maharashtrian dish combining fresh mackerel cooked in a flavorful coconut-based curry with a side of soft, rustic jowar (sorghum) flatbreads. This dish captures the essence of coastal India with its vibrant spices and earthy accompaniments, perfect for a hearty family dinner.

Ingredients

• 100 g Curry Leaves
• 100 g Coriander Leaves
• 1 Kg Female Mackerel
• 250 ml Lemon Juice Concentrate
• - Grated Coconut
• 100 g Garlic
• loose Ginger
• - Dry Red Chillies
• 100 g Tamarind Paste
• 100 g Dhaniya Gavran Premium
• 200 ml Mustard Oil
• 20 g Turmeric Powder
• 100 g Salt
• 100 g Yellow Mustard Seeds
• 500 Grms Jowar Atta Millets Atta 500 Grms

Instructions

1. 1. Clean the mackerel thoroughly, remove the guts, and rinse under cold water. Pat dry and make small slits on the sides of the fish for better flavor absorption.
2. 2. Marinate the fish with 1/2 tsp turmeric powder, 1/2 tsp salt, and 1 tsp lemon juice. Set aside while preparing the curry base.
3. 3. In a blender, grind grated coconut, garlic cloves, ginger, coriander seeds, dry red chilies, and tamarind pulp with 1/4 cup water into a smooth paste.
4. 4. Heat oil in a deep pan or kadai on medium heat. Add mustard seeds and let them crackle. Add curry leaves and sauté for 30 seconds.
5. 5. Add the ground coconut paste to the pan and cook for 5-6 minutes, stirring occasionally, until the oil begins to separate.
6. 6. Add 2 cups of water, 1/2 tsp turmeric powder, and salt to taste. Mix well and bring the curry to a gentle boil.
7. 7. Gently slide the marinated mackerel into the curry. Cover and simmer for 10 minutes or until the fish is cooked through but firm.
8. 8. To prepare the bhakri, mix jowar flour with hot water in a bowl to form a soft dough. Divide the dough into 4 equal portions and roll into flat, round discs about 6 inches in diameter.
9. 9. Heat a flat griddle or tawa on medium heat. Place one bhakri on the tawa, cook for 1-2 minutes on each side, then roast directly over the flame for a few seconds until puffed and slightly charred. Repeat for the remaining bhakris.
10. 10. Serve the hot Bangda Curry alongside freshly made bhakri. Garnish the curry with fresh coriander leaves and enjoy.