Mackerel Curry / Goan Bangdyache Hooman
Authentic Goan Mackerel Curry or Bangdyache Hooman made with fresh mackerel cooked in a spicy and tangy coconut gravy flavored with tamarind, kokum and teffal.
Servings 4 People
Equipment
- Mixer grinder
- Kadai / wok
Ingredients
- 2 mackerels cut into 2-3 pieces
- 6 tablespoons freshly grated coconut
- 4 dried Kashmiri red chilies
- 1 marble-sized ball tamarind
- 2 green chilies
- 1/2 inch ginger
- 2 kokum petals
- 10-15 teffal/triphal
- 1/4 teaspoon turmeric powder
- 2 tablespoons oil
- For marinating
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1/4 teaspoon salt
Instructions
- Clean the mackerels, remove the heads and cut each fish into 2 or 3 pieces.
- Wash and drain well.
- Apply red chili powder, turmeric powder and salt to the mackerel.
- Refrigerate for at least 30 minutes.
- Grind grated coconut, dried red chilies and tamarind with approximately 1/2 cup water to make a smooth gravy.
- Heat oil in a kadai.
- Add chopped ginger and slit green chilies and sauté briefly.
- Pour in the ground coconut gravy and carefully add the marinated mackerel.
- Lightly crush the teffal using a mortar and pestle and add it to the curry.
- Add the kokum petals.
- Cook over low heat until the mackerel is cooked and the gravy starts bubbling.
- Check the salt and adjust if necessary.
- Serve hot with steamed rice.
Video
Notes
Remember to keep the flame on low heat while cooking.