Bangra Masala (Spiced Herrings) recipe
information
This dish is from the west coast of India, where fish is abundant and plays an important part in the staple diet. Bangra is a fish found around the coasts; it looks and tastes somewhat like herrings, which is why we have suggested them as a substitute here.
ingredients
4 Herrings, cleaned and gutted
2 1/2 tsp Salt
Juice of 1/2 lemon
3 Tbs Flour
1 tsp Turmeric
50 ml (2 fl oz) 1/4 cup Vegetable oil
2 1/2 tsp Salt
Juice of 1/2 lemon
3 Tbs Flour
1 tsp Turmeric
50 ml (2 fl oz) 1/4 cup Vegetable oil
for the STUFFING
3 Tbs Vegetable oil
2 Small onions, finely minced (ground)
1 Large garlic clove, crushed
piece Fresh root ginger, peeled 4 cm (1 1/2 in) and finely chopped
1 tsp Turmeric
1 tsp Ground coriander
1/2 tsp Hot chilli powder
1 tsp Garam masala
75 g (3 oz) 3/8 cup Tomato puree (paste)
Juice of 1/2 lemon
2 Small onions, finely minced (ground)
1 Large garlic clove, crushed
piece Fresh root ginger, peeled 4 cm (1 1/2 in) and finely chopped
1 tsp Turmeric
1 tsp Ground coriander
1/2 tsp Hot chilli powder
1 tsp Garam masala
75 g (3 oz) 3/8 cup Tomato puree (paste)
Juice of 1/2 lemon
method
1. Sprinkle the insides of the herrings with the salt and set aside.
2. To make the stuffing, heat the oil in a frying-pan. Add the onions and fry until they are golden brown. Add the garlic and ginger and fry for 2 minutes, stirring constantly. Stir in the turmeric, coriander, chilli powder and garam masala and fry for 8 minutes, stirring constantly. Add a spoonful or two of water if the mixture becomes too dry. Add the tomato puree (paste) and lemon juice and cook for 3 minutes. Divide the stuffing into four portions and stuff into the fish. Secure with a trussing needle and thread.
3. Make slits along the sides of the herrings and rub in a little lemon juice. Mix the flour, turmeric and a little salt on a plate and coat the fish in the mixture, shaking off any excess.
4. Heat the oil in a large frying-pan. Add the fish and fry for 10 to 15 minutes, or until they are crisp and the flesh flakes easily.
5. Transfer to a warmed serving dish and serve at once.
2. To make the stuffing, heat the oil in a frying-pan. Add the onions and fry until they are golden brown. Add the garlic and ginger and fry for 2 minutes, stirring constantly. Stir in the turmeric, coriander, chilli powder and garam masala and fry for 8 minutes, stirring constantly. Add a spoonful or two of water if the mixture becomes too dry. Add the tomato puree (paste) and lemon juice and cook for 3 minutes. Divide the stuffing into four portions and stuff into the fish. Secure with a trussing needle and thread.
3. Make slits along the sides of the herrings and rub in a little lemon juice. Mix the flour, turmeric and a little salt on a plate and coat the fish in the mixture, shaking off any excess.
4. Heat the oil in a large frying-pan. Add the fish and fry for 10 to 15 minutes, or until they are crisp and the flesh flakes easily.
5. Transfer to a warmed serving dish and serve at once.
serving amount
4 servings
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