Goan Fish Curry with Dry Mackerel / Sukya Bangdyache Hooman
Every time I visit Goa, I get dry fish from the local market. This comes handy when we feel like eating "hooman" i.e. Goan Fish Curry. At least if dry fish is there, this hooman can be cooked easily. In Goa hardly anyone prepares this as they get fresh fish all the time. Only in monsoon when fish is scarcely available, people start preparing dishes out of dry fish. It can be stored for months and can be used anytime.
Also if you go through the ingredients, you will notice I have used "TEFFAL". Teffal is a type of berry which is available only in Goa. It has a unique strong smell and taste. The curries seasoned with it have a heavenly taste.
Below is a type of fish curry which I made out of dry fish.
4-5 dry mackerel
1/4 inch ginger
1/2 cup grated coconut(coconut of small size)
1 marble sized ball of tamarind
1 tsp turmeric powder
4-5 dry red chillies / shepda
1 green chilli - cut into 2 parts
1 tsp oil
Soak the dry mackerel for 2 hrs.
After 2 hrs, cut off the tails and the head part.
Scrap the skin of the mackerel by using a knife.
After scrapping dip it in water.
Now peel of the dry flesh carefully. Remove all the thorns.
For the gravy:
Grind, grated coconut, turmeric powder,tamarind,peppercorns and red chillies.
Slightly press the teffla.
In an aluminium bowl, put oil. Put ginger and green chilly.
Now put the fish and fry in medium flame for 2 Min's.
Now put in the gravy and stir. Add water 1/2 cup.
While boiling put in teffla and salt and stir.
Boil for 10 Min's by keeping the utensil covered.
Note: The gravy should neither be too thick nor too thin.