If you taste this hot and sour ‘Jeere Mere’ Bangde (Jerra-Mira Mackerel) once, you will love to have it every day…!!!
Jeere Mere Bangde (Jerra-Mira Mackerel)Course: Main CourseCuisine: IndianDifficulty: Medium
½ freshly scrapped coconut
10 dried red chilies (Add chilies as per your pungency preference)
10 cloves garlic
1 tbsp coriander
1 tsp jeera
tamarind, small lime size
1 tsp turmeric
2 medium size onion
Salt to taste
- Wash the mackerels with water, clean and cut them into 3 – 4 pieces. Mix these cut pieces with some salt and keep them aside.
- Heat little oil in a frying pan, once oil is heated add one chopped onion and one tablespoon of freshly grated coconut. Fry both till golden brown.
- Remove the fried onion and coconut and keep it aside.
- Add 10 dried red chilies, 10 cloves garlic, 10 cloves, 10 pepper, 2-inch cinnamon, 1 tbsp coriander, 1 tsp jeera, little tamarind, 1 tsp turmeric powder and balance quantity of freshly scrapped coconut in a high speed mixer. Add little water and grind the mixture to a smooth paste.
- Heat 1 tablespoon oil in a thick bottom vessel. To this add vertically cut onion. Fry the onion till golden brown.
- To this add the smooth paste which is prepared with coconut and other spices.
- Add sufficient quantity of water making sure that the final gravy is not too thin nor too tick. The gravy must be medium thick like fish dhabdhabit.
- Once the gravy is heated, add mackerel pieces after thoroughly washing them with fresh water to remove excess salt.
- Heat the gravy for about 3 – 4 minutes and then add salt to taste.
- Serve ambat tick “Jeere Mere Bagde” (Jerra-Mira Mackerel) with steaming hot rice or with Goan flat bread.
- The same “Jeere Mere” preparation can be done using Tarle (Sardines).