Mackerel Sukha | Mackerel Recipe | Goan Fish Recipes | Bangdyache Sukhe

When Mom cooks food it always becomes tasty. Similarly when my Mom cooks fish, I just love it and nothing beats food which my Mom cooks. The Mackerel Sukha recipe in today’s post is another recipe which I learnt from my mom. This Bangdyache Sukhe was the dish which I was craving to eat when I was pregnant years back. In Bangalore I could not find a single restaurant which served authentic Goan food and that time I did not know to cook this dish. They say that when a girl is expecting her first child, she always wants to eat food cooked by her Mom…

But now after years I slowly learnt all these dishes. Sometimes when I went home and mostly on those long distance calls, mom explains everything very nicely. She used to be a teacher and explains just like one 🙂

This Mackerel Sukkha can be had as a side dish with rice or with chapatis. Addition of “teffal” gives the dish a unique taste. “Teffal” is a Konkani word and the seeds are shown in picture below. Kokum petals have a tangy taste and addition of all these ingredients makes this dish spicy and tangy. OK, now I am feeling like eating this dish as my mouth is watering. Do try and let me know how it turns. Meanwhile I’ll find out what is “Teffal” called in English and come back and update this post.

Ok, “Teffal” means Sichuan pepper 🙂

Ingredients:                                            Serves:4 , Prep. Time: 20 minutes
5-6 pieces of Mackerel
5 tablespoon coconut grated
4 dry red chilies
1 marble sized ball of tamarind
2 green chilies
2 kokum petals
10-15 Teffal seeds/Sichuan PepperFor Marinating:
1 teaspoon chilli powder
1 teaspoon turmeric powder
1/4 teaspoon salt

Procedure:

Marinate the cleaned and cut mackerel pieces with the masala mentioned above and keep aside for atleast 30 minutes in a fridge.

Grind the grated coconut, red chilies and tamarind together by adding 1/2 cup water and make.
thick gravy. Consistency should be thicker than chutney. Just one round in mixer is enough. See the picture above, it shows how thick the coconut should be ground. It should give you a faint idea.

Next, add the ground mixture, 2 slit green chilies and marinated mackerels together in a kadai. Slightly crush “teffal” seeds and add them to the gravy in kadai.
Add the kokum petals and cook this till mackerels get cooked.
Check the salt and adjust accordingly.