Baked mackerel or Bangde Hugge

 

Mackerel 500 gm                              

Turmeric 1 tsp

Salt to taste

Turmeric leaves 3 to 4

For the paste

Sliced Onions 2 

Garlic cloves 7to 8                              

Ginger 1/2 inch

Coriander seeds 1 tbsp                       

Cumin seeds 1 tsp

Whole Red chillies    2                        

Green chillies 1

Schechuan pepper 3 to 4

For the tempering

Coconut oil 2 tbsp

Peppercorns 8 to 10

Cinnamon 2 inch cut to smaller pieces

Cloves 8 to 10

Clean the mackerel and marinate with salt and turmeric powder. Grind all the ingredients for the paste. Make sure to add the schechuan peppers at the end while making the paste. If they are finely ground they can add a bitter taste. Coat the mackerel with the ground paste.

In a well greased baking dish, place a few turmeric leaves. Place the coated mackerels and a few more torn up leaves on top. Heat the coconut oil and add the pepper corns, cinnamon and cloves. Fry till aromatic and pour over the fish.

Preheat the oven to 180 degC and bake the fish for 20 to 30 minutes till the divine aroma of fish and turmeric leaves fills the kitchen.