Traditional Mangalorean style Bangada Ukadabatti | Hot and Spicy Bangada Curry - Seafood
A simple meal at my home generally revolves around seafood. It is also called comfort food. Mostly it is a fish curry.
This curry is called an ‘amshi thikshi’ or you can call it an ambot theek curry. Here we use a generous amount of chillies, tamarind, vinegar and other spices. We usually prepare this curry well in advance as I feel it enhances the taste of the curry. Mackerel or sardines are best suited for this type of masala.
The gravy is made by grinding roasted whole spices along with onion, garlic and tamarind. I prefer to use the Kashmir chillies as it gives a nice colour to the dish.
Best served with boiled rice, and a dry sabji like cabbage, sponge gourd, beans etc.
Do try this easy and simple recipe and leave a comment in the comment box below. Do not forget to like, share and subscribe.
List of ingredients
3 bangada fish/ mackerel fish
2 small onions
1 tsp turmeric powder
5 garlic pods
1 lemon size tamarind
2 kashmiri chillies
8-9 bagdi chillies
10 pepper corns
1 tsp jeera
½ tsp methi seeds
2 tbsp coriander seeds
Salt as per taste
1 tsp sugar
Coconut oil
1 onion
4 green chillies
1 inch piece ginger
Few curry leaves
2 tsp vinegar
