Steamed Bangude

 Steamed Mackrel with Green Masala

A very rustic dish but absolutely healthy simple and not to forget Yummy. You could make it with any variety of fish but I personally prefer mackrel or as we call it Bangude because its meaty and rich in its flavour. Simple ingredients and easy directions do enjoy it.

Ingredients

2 green chillies

a handful of corriander leaves stem and all

1/2 tablespoon ginger bits

6-7 cloves of garlic

salt to taste

3-4 tablespoon tamarind pulp

1/2 teaspoon turmeric powder

coconut oil 

mackrel/bangude cleaned and with slits around 4-6

Method

In a mortar and pestle pop in the ginger, garlic, green chillies, turmeric powder, salt and corriander leaves and nicely grind to a rough paste when almost done add in tamarind pulp as required and nicely grind to make it into a thick paste. Then apply over fish with slits and dont be a miser with the masala. even if you stuff it with more masala it will only help with the flavour so dont feel shy. Now pour over 3-4 tablespoons of coconut oil over it and let it marinate for atleast 2 hours or overnight would be best.

 While the fish is marinating, we will prepare our steamer, since I got this new bamboo steamer I was very excited to use it. But you could always use a regular steamer or idli stand.

Once the fish has marinated well enough now we will wrap it in a banana leaf. What I have done here is just ran the leaf over a open flame so it doesnt tear. You could skip this if you can manage rolling the fish well. Once wrapped well Place in steamer and steam for about 15-20 minutes over medium to high flame. Lightly pour over another spoon of coconut oil over the fish once you open the leaf after cooking.