Today's blog post is dedicated to that lady who pinged me on my facebook page and told me that she wants the Goan Bangda Hooman or the Mackerel Curry which we make in Goa
Season the fish with salt and pepper. Rinse the snapper and pat dry with paper towels. Sear fish (in batches if necessary), skin side up until fish is browned
I picked up some red snapper the other day in my weekly grocery shop and thought that I would branch out and try a fish taco (because they seem so popular on American food blogs and Pintrest boards)
But then I moved to Irelandand I never really got to taste that unbelievable crispy fish again. I actually went home regretting that I didn’t eat another one and hoping I would one day be able to eat it again
No more words about non vegetarian and one pot meals recipes of my blog. Already people understood I share rice recipes often which are easy to cook and of course healthy too
I probably would have cooked up some big salad and he makes spicy chicken strips. I polished up the images and brought it to the front to give it some love
In my case – I had to leave for ten hours so I added far more water than would typically required and, ten hours later, I found it still too wet so I added more beans & cooked it overnight
I love raw papaya in spicyand sour curry. I used mackerels and deep fried them first before adding to the curry at the end, to add slightly crunchy texture into the fish
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