Easy Way to Prepare Yummy Konkani Style Mackerel in Black Gram & Fenugreek Sauce

Konkani Style Mackerel in Black Gram & Fenugreek Sauce Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

Ghara Javan (konkani) Home Food Mackerel /Bangda Phanna Upkari or Raaja Phanna Upkari is a typical konkani dish. Mackerel Phanna Upkari is a very spicy fish masala, which is easy to prepare & goes well with boiled rice or Neer Dosa.

Here is the best “Konkani Style Mackerel in Black Gram & Fenugreek Sauce” recipe we have found so far. This is gonna smell and look delicious.

Ingredients of Konkani Style Mackerel in Black Gram & Fenugreek Sauce

1. You need 6 of Mackerels.
2. You need 2 of Onions, finely chopped.
3. Prepare 1/2 tsp of Turmeric powder.
4. It’s 1 tsp of Red chilli powder.
5. It’s 6 of Dry red chilies.
6. Take 1/2 cup of Grated coconut.
7. Take 2 tsp of Urad dal / split black lentils.
8. You need 2 tsp of Raw rice.
9. You need 1 tsp of Fenugreek/methi seeds.
10. Take 2 tsp of Coriander seeds.
11. You need 2 tsp of Tamarind pulp.
12. Take 2 tsp of Peppercorns.
13. Take To taste of Salt.
14. Take As needed of Oil.
15. Make ready As needed of Water.

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Konkani Style Mackerel in Black Gram & Fenugreek Sauce step by step

1. Clean, wash, and cut the mackerels into medium pieces. Marinate the fish pieces with turmeric powder, red chilli powder, and salt and keep it aside. Heat oil in a pan. Add half of the chopped onions and saute until light brown. Add the grated coconut and fry until golden brown. Transfer this into a bowl and keep it aside to cool..
2. In the same pan, dry roast the dry red chilies, coriander seeds, peppercorns, urad dal, fenugreek seeds, & raw rice until light brown. Make sure not to burn it. Remove from flame and allow it to cool. Once cooled, grind all the roasted ingredients into a fine paste adding the tamarind pulp..
3. Heat oil in a claypot. Add the remaining chopped onions and saute until translucent. Add the prepared ground paste and fry for another 4-5 mins. Add water as needed and allow it to boil. Once the gravy starts to boil, add the mackerel pieces and mix gently. Cook on low-medium flame for 10-15 mins, gently stirring occasionally. Continue to cook until the fish is cooked well. Serve hot with steamed rice or chapati..

Thanks, Tony for this fishy list.� I have most of these scattered in my field notes, but this is great to have all the Konkani names in one place! �� So much appreciated (also the spices & other terms).� I forget a lot of my Konkani.A wide variety of mackerel in cans options are available to you, such as part, variety, and feature.Konkani Style Mooga Ghushi Recipe-Sprouted Whole Green Gram In Tangy Coconut Gravy. 'Mooga Ghushi' is a sprouted green gram-coconut based tangy gravy, another traditional delicacy of the Konkani community of Mangalore in the southern part of India.

Commonly known as black gram, Organic Urad Dal Mogar consists of skinless, split urad beans.As a Certified USDA Organic product, the ingredients in black urad dal is produced and grown and using methods that preserve the environment while avoiding synthetic materials such as pesticides and.Delicious Green gram, black gram snack recipe ( moong , Chana sprouts chaat recipe).Add chopped onion, tomatoes, green coriander and lime juice to make it yummy and nutritious.You may boil the green gram and black gram sprouts, if you do not like them raw.