mackerel in dry gravy (बांगड्याच सुकं) –

 

Mackerels (Bangada) – 4 to 5 small size

Turmeric – ½ T-spoon

Oil for cooking

Salt taste

To grind into paste –

Dry red chilies – 7-8 or as per your taste

Coriander seeds – 1 t-spoon

Freshly grated coconut – 1 bowl

Chopped green coriander leaves – ½ bowl

Garlic pods – 5 to 6

Procedure –

1. Clean the mackerels and marinate with turmeric and salt and keep aside for 15-20 minutes.
2. Meanwhile grind into smooth paste all the ingredients given in list adding little water if needed.
3. Spread the paste on mackerels with light hand.
4. Add oil in a flat frying pan and keep the mackerels one by one. Spread remaining paste on top of fish.
5. Cover the pan and cook the fish for 10 to 15 minutes until its done. If feels too dry add little water but don't make it gravy.
6. Eat hot with white rice/jowar bhakari.