In this post, I am going to share recipe of my favourite Mackerel curry. Personally, I don’t like to eat fish dunked in a curry, but they actually give flavours to the whole curry. Still I simply love to relish curry without eating fish chunks 😜. And this mackerel curry is most special due to secret ingredient used while making which is ‘Tirphala‘. Tirphala/Teppala is less known spice and mostly used in the preparation of Fish dishes. It is a kind of sinchuan pepper with strong woody aroma and pungent taste. It is crushed slightly and then used in the fish curry along with coconut paste. Never ground it, else it won’t taste good and gives tingling sensations. Tirphala and Mackerel is one of the best combination for fish curry. Typically Indian mackerel used for this fish curry, but I have tried with British Mackerel fillets and it tastes equally amazing.
This is a ‘Goan Recipe’ and Goan do not use kashmiri chilli powder in their recipes instead use generous amount of turmeric and dry red chillies (I have used red chilli powder). See the ingredient list and you’ll understand why this is best-loved recipe. It has various flavours yet perfectly balanced taste with aroma and goes well with steamed rice – That’s it, you don’t need any other accompaniments. I love to serve it with steamed boiled rice, & it tastes incredible. So shall we see detailed recipe !!!
2 whole mackerel (sliced into chunks as per choice)
1/2 cup freshly shredded coconut
1 tbsp oil
1/2 tsp fenugreek seeds
1/2 tsp urad dal
1 slit green chilli
1-2 kokum (Garcinia indica)
1 tsp turmeric powder
1/2 tsp coriander powder
2 tsp red chilli powder
1/2 lime sized tamarind
3-4 sliced garlic cloves
1/4 inch ginger
Salt to taste
Start with cleaning the mackerels and sliced it into chunks. Optionally, you can use fillets as well but preferably cut it into halves. Wash and apply some salt, turmeric to it. Keep mackerel aside and move to make curry paste.
Grind coconut, turmeric powder, coriander powder, red chilli powder, tamarind, garlic into fine paste. Use minimal water while grinding and make a fine smooth paste. Once everything is finely grounded add slightly crushed tirphala and ginger into it.
Next heat the frying pan on a medium heat and add oil into it. Once oil is hot, add fenugreek and urad dal into it. It will start spluttering and then gradually add curry paste.
Curry will start boiling & then slide mackerel chunks into it. Add little salt and let everything cook together. Once mackerel is cooked thoroughly along with curry paste, add slit green chilli and kokum. Cook further for couple of minutes and then turn off the heat.
Mackerel curry or ‘Bangadyache hooman’ as known in local language is ready to enjoy with hot steamed rice.
This recipe works best with Indian as well as British mackerel. Use fresh mackerel only and don’t tempt to use frozen ones.
I hope you would love to try this recipe. Do let me know any feedback or suggestions. Also, if you love this recipe then don’t forget to like and share it with your friends ☺️
Happy Cooking !!
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