Goan Dry Fish Curry | Sukya Bangdyache Hooman

Dry fish curry is a Goan dry fish recipe. This dry fish curry Konkani style is made using dry mackerel. This curry is known as sukya bangdyache hooman and is a very delicious Goan dry fish recipe. The dry mackerel curry tastes spicy due to dry red chillies, black peppercorns, ginger, and Sichuan pepper known as “teffla” in Konkani and tangy due to addition of tamarind. The sukha bangda recipe can be served with rice for lunch or dinner. Leftover curry can be had with Goan pao or bread along with omelette for dinner.

Hardly anyone prepares this Sukya Bangdyache Hooman or Dry Fish Curry in Goa as they get fresh fish all the time. Only in monsoon season when fishing is banned, people start preparing dishes out of dry fish. Dry fish can be stored for months and can be used anytime.

How is dry fish made?

Fresh fish is cleaned, and rock salt is applied to it. Fish is then spread on a plastic sheet and sun dried. This document explains how fish is dried. Dry fish can be preserved for months and can be used to cook different dry fish recipes Indian style.

Check other Indian dry fish recipes like:

• Dry prawns kismoor which is a dry fish chutney recipe
• Dry mackerel kismoor
• Dry prawns curry

Ingredients that go in making mackerel dry fish recipe Indian style:

• Dry fish: Dry mackerel is used in making this delicious sukya bangdyache hooman.
• Coconut: Freshly grated coconut is used in this recipe. The spices and grated coconut are ground together to make the dry fish gravy recipe.
• Spices: Sichuan pepper (teffla) are used in this Goan fish recipe. Apart from this turmeric powder, ginger, tamarind, dry red chillies, green chillies, and black peppercorns are used to provide the needed spice in this recipe.
• Oil: Little bit of cooking oil like coconut oil or vegetable oil or any cooking oil can be used in this recipe.

If you went through the ingredients, you would notice I have used “TEFFAL“. Teffal is a type of berry which is available only in Goa. It is also called as Sichuan pepper. 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.

How to make dry fish curry?

To make the curry with dry mackerel, we have to first clean the fish. For that, follow the below given steps:

Cleaning the dry mackerel

• Soak the dry mackerel for 2 hours.
• After 2 hours, cut the tails and the head part.
• Scrap the skin of the dry mackerel by using a knife or sharp spoon.
• After scrapping, wash it with clean water.
• Peel of the dry flesh carefully. Discard all the fish bones(thorns).

For making the dry mackerel gravy:

• Grind grated coconut, turmeric powder, tamarind, black peppercorns, and dry red chillies by adding ½ cup water.
• Slightly crush the Sichuan pepper(teffla) using mortar pestle.
• In deep bottomed pan or saucepan, add oil and after oil heats add ginger and green chilli.
• Add fish and fry on medium flame for 2 minutes.
• Pour the ground gravy and stir. Add 1/2 cup water.
• While boiling add crushed Sichuan pepper, salt, and stir.
• Boil for 10 minutes by keeping the utensil covered.

Note: The gravy should neither be too thick nor too thin

You can serve this dry mackerel curry with steamed rice, sol kadhi , dry prawns kishmoor, patal batata bhaji, potato pakoda and salad.

Print Recipe Pin Recipe

5 from 1 vote

Goan Dry Fish Curry | Sukya Bangdyache Hooman

Dry fish curry is a Goan dry fish recipe. This dry fish curry Konkani style is made using dry mackerel. This curry is known as sukya bangdyache hooman and is a very delicious Goan dry fish recipe. The dry mackerel curry tastes spicy due to dry red chillies, black peppercorns, ginger, and Sichuan pepper known as “teffla” in Konkani and tangy due to addition of tamarind. The sukha bangda recipe can be served with rice for lunch or dinner. Leftover curry can be had with Goan pao or bread along with omelette for dinner.

Prep Time10 mins

Cook Time20 mins

Course: Main Course

Cuisine: Goan, Indian

Servings: 4 People

Author: Raksha Kamat

Ingredients

• 4-5 dry mackerel
• 10-12 teffla/Sichuan pepper
• 1/4 inch ginger
• 1/2 cup grated coconut coconut of small size
• 1 tamarind marble sized ball
• 1 teaspoon turmeric powder
• 4-5 dry red chillies / shepda
• 5 black peppercorns
• 1 green chilli slit
• 1 teaspoon oil

Instructions

• To make the curry with dry mackerel, we have to first clean the fish. For that, follow the below given steps:

Cleaning the dry mackerel:

• Soak the dry mackerel for 2 hours.
• After 2 hours, cut the tails and the head part.
• Scrap the skin of the dry mackerel by using a knife or sharp spoon.
• After scrapping, wash it with clean water.
• Peel of the dry flesh carefully. Discard all the fish bones(thorns).

For making the dry mackerel gravy:

• Grind grated coconut, turmeric powder, tamarind, black peppercorns, and dry red chillies by adding ½ cup water.
• Slightly crush the Sichuan pepper(teffla) using mortar pestle.
• In deep bottomed pan or saucepan, add oil and after oil heats add ginger and green chilli.
• Add fish and fry on medium flame for 2 minutes.
• Pour the ground gravy and stir. Add 1/2 cup water.
• While boiling add crushed Sichuan pepper, salt, and stir.
• Boil for 10 minutes by keeping the utensil covered.

Notes

The gravy should neither be too thick nor too thin

Share on Facebook Pin Recipe

Liked this recipe? Please give us a 5 star rating and share the recipe link with a picture on Facebook, Twitter , Pinterest and InstagramMention @rakshaskitchen and tag #rakshaskitchen!

Check out my video recipes on YouTube!Click here -> @rakshaskitchen!

Pin this image on Pinterest.

Note: The post was originally published on 24th April 2011 and is re-published