Indian mackerel (bangda) curry with rice, well cooked

Ingredients

For 3 portions. Tick items as you go — nothing is changed for anyone else.

• 500 g Indian mackerel (bangda), cleaned and cut into pieces
• 1 cup grated coconut, about 100 g
• 1 tbsp tamarind, soaked in warm water
• 1 onion onion, chopped
• 1 tomato tomato, chopped
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric and red chilli powder, mild, to taste
• 2 tbsp coconut oil
• 2 cup cooked rice, about 400 g, to serve

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Grind the coconut with a little water to a smooth paste.
2. 2Step 2. Heat the oil in a clay or steel pot and fry the onion until soft, then add ginger-garlic paste, turmeric and chilli powder.
3. 3Step 3. Add the tomato and cook until it breaks down, then stir in the coconut paste and tamarind water with enough water to make a curry consistency.
4. 4Step 4. Bring to a simmer, add the fish pieces and cook gently for 12–15 minutes, without stirring too much, until the fish flakes easily and is cooked right through.
5. 5Step 5. Serve hot with rice (about 1 katori / 150 g per portion).

Allergens for your selection

• Contains: Fish

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.