Goan Dry Fish Curry | Sukya Bangdyache Hooman
Dry fish curry is a Goan dry fish recipe. This dry fish curry Konkani style is made using dry mackerel. This curry is known as sukya bangdyache hooman and is a very delicious Goan dry fish recipe. The dry mackerel curry tastes spicy due to dry red chillies, black peppercorns, ginger, and Sichuan pepper known as “teffla” in Konkani and tangy due to addition of tamarind. The sukha bangda recipe can be served with rice for lunch or dinner. Leftover curry can be had with Goan pao or bread along with omelette for dinner.
Servings 4 People
Ingredients
- 4-5 dry mackerel
- 10-12 teffla/Sichuan pepper
- 1/4 inch ginger
- 1/2 cup grated coconut coconut of small size
- 1 tamarind marble sized ball
- 1 teaspoon turmeric powder
- 4-5 dry red chillies / shepda
- 5 black peppercorns
- 1 green chilli slit
- 1 teaspoon oil
Instructions
- To make the curry with dry mackerel, we have to first clean the fish. For that, follow the below given steps:
Cleaning the dry mackerel:
- Soak the dry mackerel for 2 hours.
- After 2 hours, cut the tails and the head part.
- Scrap the skin of the dry mackerel by using a knife or sharp spoon.
- After scrapping, wash it with clean water.
- Peel of the dry flesh carefully. Discard all the fish bones(thorns).
For making the dry mackerel gravy:
- Grind grated coconut, turmeric powder, tamarind, black peppercorns, and dry red chillies by adding ½ cup water.
- Slightly crush the Sichuan pepper(teffla) using mortar pestle.
- In deep bottomed pan or saucepan, add oil and after oil heats add ginger and green chilli.
- Add fish and fry on medium flame for 2 minutes.
- Pour the ground gravy and stir. Add 1/2 cup water.
- While boiling add crushed Sichuan pepper, salt, and stir.
- Boil for 10 minutes by keeping the utensil covered.
Notes
The gravy should neither be too thick nor too thin