Recipes for coastal Karnataka-style Bangude Ghassi and Bangude Masala Fry Inside
South India’s coastal delicacies are world famous for many reasons - they are fiery, tantalising, irresistibly delicious, and cooked in unique culinary styles. All of these double when the main ingredient in the dish is fish. The coastal belt of Karnataka, for instance, is a treasure trove of fish curries and fish masala fries that come with a distinct taste and aroma, being truly symbolic of the region’s cuisine. Pomfret, anjal (seer), sardine, kane (lady fish), and silver fish are among the usual favourites. But what steals the show on most occasions are the delicious mackerels.
Mackerel is abundantly found along the Arabian Sea coastline, and thus making the fish a household favourite in the states of Kerala, Karnataka, Goa, and Maharashtra. Today, we bring you two delectable ways to savour mackerels - the Mangalorean style!
Another traditional seafood favourite, Mangaloreans love their Bangude Masala Fry. Easy to prepare, medium-sized mackerels are shallow-fried in this recipe, before which the fish is thoroughly slathered with a spicy-tangy masala paste. Most people enjoy it with red rice and fish curry for lunch, while others love to relish it with sannas and neer dosa. Here’s the recipe for Bangude Masala Fry.