Goan mackerel curry, also known as bangdyache hooman, is a popular coconut based curry prepared by goan people, which is mostly served with rice. Some people prefer adding triphal (spice), which enhances the overall taste of the curry.
Ingredients & Quantity
Mackerels (clean & cut) - 3 Nos
Salt - 1 tsp
Turmeric powder - 1/4 tsp + 1/4 tsp
Kashmiri red chili powder - 1/4 tsp
Coconut (freshly grated) - 1 no medium
Tamarind ball - lemon sized
Cumin seeds - 1/2 tsp
Coriander seeds - 1 tsp
Black peppercorns - 8 nos
Garlic cloves - 8 nos
Dried Kashmiri red chilies - 3 nos
Dried kokum rinds - 6 nos
Triphal - 12 nos
Onions (chopped) - 2 nos
Green chili (slited) - 1 Nos
Coconut oil - 2 tbsp
Method
1) Clean and cut the mackerels into 3 pieces, wash and drain it. Apply 1 tsp salt, turmeric powder & red chili powder, and keep aside for 20 mins.
2) Grind all the ingredients mentioned for the masala jnto fine paste using 1/2 cup
3) Heat coconut oil in a vessel, add chopped onions, green chili, and sauté till light brown in color.
3) Add the ground masala along with the residual water and cook it for 5 mins.
4) Next, add the marinated fish pieces along with kokum rinds, triphal, and cook the fish for 10 mins.
5) Check for taste and add salt depending upon your preference.
6) Serve the curry with hot rice
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17 фев 2024
