Bhangra Hugge

And one more Saraswat recipe – it’s amazing how many have crept into my recipe books! Very easy to make and unlike fried fish, this one doesn’t use too much oil.

6 medium bhangras (mackerel)

Tamarind (imli) a walnut sized piece soaked in water for an hour

5 red chillies soaked in water

Coriander powder – 1 tablespoon

2 pods garlic

Salt to taste

Remove heads of bhangra and make two slits on either side for the masala to get in. Grind all the other ingredients, smear fish with it and arrange them in a row in a baking dish. Pour two tablespoons of coconut oil over them and if you have a turmeric (haldi ) leaf, cover the fish with it and bake till done.