Bangra Masala

This recipe for Bangra Masala (bahn-grah ma-sah-lah) is an adaptation of a recipe which comes from the west coast of India

where in the winter and spring a herringlike fish called bangra is abundant and cheap. It be served as a main course

accompanied by rice and spiced vegetables.

4 4 herrings, cleaned and gutted 2½ teaspoons salt juice of-i- lemon

3 tablespoons flour

1 teaspoon ground turmeric

4 to 6 tablespoons cooking oil

3 tablespoons cooking oil 2 small onions, finely minced 1 large garlic clove, crushed 1J-inch piece fresh ginger, peeled and finely chopped

1 teaspoon ground turmeric

1 teaspoon ground coriander seeds

1 teaspoon chilli powder (optional)

1 teaspoon garam masala 6 tablespoons tomato puree

juice of

½ lemon

Wash the herrings and wipe dry with kitchen paper towels. Sprinkle the inside of each fish with – teaspoon of salt and set

aside.

To make the filling, heat the oil in a medium-sized frying-pan over moderate heat. Fry the onions until they are golden.

Add the garlic and ginger and, stirring constantly, cook for 2 minutes. Add the turmeric, coriander, chilli powder (if you

are using it) and garam masala and fry well for 8 minutes, stirring constantly. If the mixture gets too dry sprinkle with

a little water and continue frying.

Add the tomato puree and lemon juice and, stirring, cook for 3 minutes. Remove from the heat and divide the filling into 4

equal portions. Spoon a portion inside each fish.

Gash the sides of the herrings with a sharp knife and rub in a little lemon juice. Mix the flour, turmeric and remaining

salt on a plate. Dip the fish into the flour

mixture, rubbing it well into the gashes. In a large frying-pan, heat the oil until it is hot enough to spit when the fish

is put in. Fry the fish until it is cooked and crisp, approximately 10 minutes, or place under a hot grill.

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