Bangade Raja Dhoddak - Baked Fish in dry coconut masala

This dish is a renowned dish of Geeta Pachhi's and the picture says it all!

Ingredients:

Sear / mackarel fish - 4-5 big pieces wash and ,apply little salt and keep aside

Coconut gratings - 1 cup
Red chilli powder - 4 tbsp (according to ur spice taste can add more or less)

Tamarind - marble size ball
Salt to taste
Teppal / Sichuan pepper - 1 tbsp, deseeded

Method:
1. Grind coconut, red chilli powder,tamarind and salt into a paste adding little water (should not b watery)

2. While removing, add the tepal and grind for a few minutes till the teppals are crushed a little bit.

3. Apply this masala over the fish on both the sides. (If using mackarel, stuff the masala inside the fish)
4. Line a baking tray with aluminium foil or banana leaves applying little coconut oil on it.

5. Spread the stuffed fish layer by layer on this foil or banana leaves. Cover the fish again with foil or banana leaves.
6. Keep this in the oven at 450 degrees first and slowly reduce the heat as and how the fish gets cooked and the masala turns light brown in color.
7. Baking time will be one hour or more.

Note:

Some people may not be knowing teppal or sichuan pepper. In that case, instead of teppal, after the masala is done add the chopped onion + chopped ginger + chopped garlic +chopped green chillies (add less chilli powder to the masala ) to get the flavour for the masala and apply this masala over the fish and bake it.