Konkani Bangda Curry
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Ingredients
- 600 g mackerel fillets
- 300 ml coconut milk
- 1 tbsp tamarind paste
- 1 tsp ground turmeric
- 4 garlic cloves
- 2 fresh green chillies
- 2 tbsp vegetable oil
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 555 kcal
- Protein
- 30 g
- Carbohydrate
- 5.3 g
- of which sugars
- 3.1 g
- Fat
- 46 g
- of which saturates
- 18.6 g
- Fibre
- 1.2 g
- Salt
- 0.53 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cut the mackerel fillets into large chunks.
- 2
Heat the vegetable oil in a pan and fry the garlic for 1 minute, then stir in the ground turmeric.
- 3
Pour in the coconut milk and tamarind paste, add the whole green chillies and bring to a gentle simmer.
- 4
Cook for 6 minutes, then add the fish and simmer gently for 6-7 minutes until it flakes easily and is cooked through.
- 5
Scatter with the chopped coriander and serve with rice.
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