Bangda Udda-Methi

This curry is quiet popular due to the flavor of urad (Split black gram) and methi (Fenugreek) from where the name derives udda-metti ...Mackerel is the fish popularly used for this curry and seasoned with urad Dal (black gram Dal) and methi(fenugreek seeds)

              

Ingredients for udda methi of mackerels
6 Large mackerels (descale and each cut into 3-4pcs)
1 large size Coconut Grated
12 kashmiri chillies
1tsp Turmeric powder
2 tbsp Coconut Oil
Lime-size ball of tamarind (15 gm)
2 tbsp Rice(optional)
2 tbsp Black gram (Urad Dal)
1 tsp Fenugreek seeds
1tsp mustard seeds
2 Medium sized Onions( optional)
1 tsp Coriander Seeds
4 dry kokum
Salt to taste
For Seasoning 1/2 tsp fenugreek & black gram each

Method:

Step 1:Clean Fish ,descale,remove the entrails and cut into 3-4 pieces ; apply salt and turmeric to the cut pieces of fish for at least  half an hour before cooking

Ingredients ready to be ground

Step 2:In a pan heat coconut Oil and roast Kashmiri Chillies and,Coriander seeds and let it cool. In the same oil separately roast Mustard seeds, Fenugreek seeds and black gram .Remove the spices from pan and in the same pan roast grated Coconut till it changes colour to light brown add turmeric powder and roast for another minute.

Step 3:Roast one onion in chulla /or grill till it changes colour.

Step 4:Grind the coconut, roasted coriander seeds,tamarind , rice, grilled/roasted onion and kashmiri chillies into a very fine paste with a little water. Add the remaining roasted spices and grind for a couple of seconds more .

Step 5: In a wok, heat coconut oil, add the seasoning of black gram and fenugreek seeds.Next, add onions and fry till golden.Add ground masala paste with enough water.The consistency of the curry should not be very thin .After the first boil add marinated fish.Stir occasionally taking care not to break the fish. Simmer and cook for 10 minutes .Check for seasoning ,add kokum rinds and adjust salt if needed ..Do a taste TEST  .Once done serve hot with Rice and Fish fry....

Ambot Tik(Fish Sour & Spicy)

This fiery Curry preparation of Seafood is a bit more spicier than usual curry hence the name ambot tik means hot n sour.Ambot tik is savoured with Chapati(Indian Bread)/Bhakari (Indian bread made by mix of 2 or more cereals) or Rice.

Ingredients
500gm squids/Mackerels/Sardines/Shark/Or fresh water fish (saye Nistye/Nustem)
1 large Onion finely chopped
1 medium Tomato ,de-seeded and chopped very finely(optional)
1 tbsp Lemon juice
1 tsp Turmeric
Salt as per taste
3-4 Amsol/kokum rinds
Oil for frying
Coriander for Garnishing
Ingredients For Paste
3 tbsp Ginger-Garlic paste
12 kashmiri or 15 betki Chillies
1" Cinnamon
1tsp cummin Seeds
1/2 tsp Garam Masala
1/2 tsp white pepper powder or 8-10 peppercorns
Vinegar enough to grind the paste

Method

Step1- Clean Fish,remove  the entrails and cut into desired size ,Wash and apply Salt ,Turmeric and Lemon juice keep aside to marinate for 15 Min's .
Step2- Meanwhile Grind the above ingredients to make paste with as little vinegar as possible.
Step 3- In a shallow pan,heat a tbsp oil on a slow flame,add to it chopped onion saute till golden brown ,add chopped tomato and fry till oil oozes out from sides. Next add the ground masala paste and saute for a while.
Step 4 - Its time We add our marinated fish along with all its juices,add water as desired but consistency of this gravy should not be thin .Cook for 10 minutes or till fish is done .Check for seasoning add salt and kokum according to preference...put off the flame garnish with coriander leaves ... and serve with  hot rice or chapatis :)