Konkan Style Bangda खट्टा तीखा मसाला 🌶️ ಖಾರ ಹುಳಿ ಮಸಾಲೆ Recipe

Описание: Konkan Style Bangda खट्टा तीखा मसाला 🌶️ ಖಾರ ಹುಳಿ ಮಸಾಲೆ Recipe

This traditional Karavali (coastal Karnataka) style Bangda Khara Huli Masala is not a curry but a bold spicy-tangy fish masala prepared without oil. In coastal homes, this dish is commonly served as a side dish with boiled rice ganji (rice gruel) and also enjoyed along with dal-rice meals.
The strong chilli, garlic and tamarind masala perfectly balances simple meals and enhances appetite. It is especially popular in Konkan & Karavali households where light meals like ganji, hot rice or dal rice are paired with a small portion of this flavourful fish masala.
Simple ingredients, traditional method, and authentic coastal taste — a true comfort food from the seaside kitchens.

Ingredients

For Fish Marination
500 g Bangda (Mackerel fish)
1 tsp salt
1/4 tsp turmeric powder
Juice of ½ lemon
For Dry Roasting
2 tsp coriander seeds
1/4 tsp fennel seeds
1/2 tsp black pepper

For Masala Paste
20–25 Byadgi dried red chillies
15–20 garlic cloves
Small piece coconut (optional)
Roasted coriander + fennel + pepper (from above)
1 small onion
Tamarind – lemon sized
Water (for grinding)

For Curry
1/2 tsp turmeric powder
Salt to taste
Water (to adjust consistency)

Method
1. Marinate the Fish
Clean the fish properly.
Add salt, turmeric and lemon juice.
Mix well and keep aside for 15–20 minutes to remove the raw smell.
2. Prepare Roasted Spices
Dry roast coriander seeds, fennel seeds and black pepper.
Keep aside to cool.
3. Make Masala Paste
In a mixer jar add:
Red chillies
Garlic
Coconut (optional)
Roasted spices
Onion
Tamarind
Add little water and grind into a smooth paste.
4. Cook the Curry
Wash the marinated fish once with water and keep aside.
Add the ground masala to a kadai.
Add water and adjust consistency (this curry should be slightly thick).
Add salt and turmeric powder and mix well.
5. Add Fish
Add the fish pieces gently.
Slightly shake the pan so masala coats the fish.
Cover with lid and cook on low flame.
Shake the kadai occasionally — do not use spatula (fish may break).
6. Finish
Once curry becomes slightly thick, switch off the flame.
Ready to serve!

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