Bangde Atati (Mackerel Masala)

You Need: 4 big Mackrels (Bangde in Konkani, Bangude in Kannada & Tulu, Baangda in Marathi/Hindi) For the masala 8 long dry chillies (reduce it to 5-6 chillies if you prefer less spicy although mackrels are best eaten in a spicy flaming hot gravy) 1 tsp jeera 1/4 tsp haldi/turmeric powder 1/2 tsp vinegar 1 small ball of tamarind Note: You can replace the chillies, jeera & turmeric by just adding 2 tbsp bafat powder (preferably without the garam masala added to it) For the shindaap/tempering (whole ingredients to be fried before the ground masala is added) 2 medium onions sliced 1 green chilli (if you are petrified with the number of chillies used, reduce the red chillies if you wish but retain this green one, it gives a nice flavour) 1 inch piece of ginger finely chopped 6 cloves of garlic finely chopped 1 large tomato chopped finely 2 tbsp finely chopped coriander leaves 1 stalk or 5-6 curry leaves (kadipatta) Method: 1. Clean the fish thoroughly with salt and leave to drain. Then apply salt & turmeric powder and set aside 2. Heat a wok/thick bottomed pan, add oil and then add kadipatta & onion & fry lightly. Toss in the 3 G's (ginger-green chillies-garlic), fry some more and then add the tomato & chopped coriander. Reduce the flame and fry till the oil leaves the sides. 3. Add the masala & fry a little. Add 1/2 cup of water & salt to taste. Bring the gravy to a boil and then turn off the flame. 4. Slit the mackrels at the belly & stuff this masala into each fish. 5. Add the fish back to the remaining gravy in the wok and gently cover the mackrels with the rest of the masala. Cook on very slow flame for 5 minutes and then turn them over gently to be cooked on the other side for another 5 minutes. 6. Serve hot with steaming hot brown or white rice