Goan Dry Fish Curry with Dry Mackerel / Sukya Bangdyache Hooman

Ingredients:                                                       Cook Time: 20 Minutes, Serves: 4
4-5 dry mackerel
10-12 teffla/sichuan pepper
1/4 inch ginger
1/2 cup grated coconut(coconut of small size)
1 marble sized ball of tamarind
1 teaspoon turmeric powder
4-5 dry red chillies / shepda
5 peppercorns
1 green chilli – cut into 2 parts
1 teaspoon oil

Instructions:

Cleaning the dry mackerel

• 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 or sharp spoon.
• 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 crush the teffla.
• In an aluminium bowl, add oil. Add ginger and green chilly.
• Now add the fish and fry in medium flame for 2 minutes.
• Now pour the gravy and stir. Add 1/2 cup water.
• While boiling add crushed teffla, salt and stir.
• Boil for 10 minutes by keeping the utensil covered.

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