Goan Style Mackerel Sukha | Bangdyache Sukhe
Mackerel sukha or bangdyache sukhe is a hot and sour Goan fish recipe made with mackerel fish. The dish tastes best when madewith baby mackerel or “bangduli” and hence some people also call it bangdulyache sukhe. This bangda fish sukha is a Goan traditional recipe and belongs to the GSB cuisine. It is a dry masala preparation and is a no oil fish recipe. It is served as a side dish. Mackerel is known as “bangdo” in Goa and sukhe or sukha means dry. Hence the dish is called as bangdyache sukhe.
Servings 4 People
Ingredients
- 3 mackerel cut into pieces
- 5 tablespoon coconut grated
- 4 dry red chilies
- 1 tamarind marble sized ball
- 2 green chilies
- 2 kokum petals
- 10-15 teffal berry/Sichuan Pepper
For Marinating:
- 1 teaspoon chilli powder
- 1 teaspoon turmeric powder
- 1/4 teaspoon salt
Instructions
- Wash and clean the mackerel by cutting the head, fins, tail, and tummy. Cut each mackerel into 3 to 4 pieces or more depending on the size of mackerel.
- Marinate the mackerel pieces by applying red chili powder, turmeric powder and salt and keep it aside in fridge for 15-20 minutes.
- Grind the grated coconut, red chilies, and tamarind together by adding ½ teacup water and make thick gravy with consistency thicker than chutney. Just one round in mixer/grinder is enough. See the recipe picture, it shows how thick the coconut should be ground. It should give you a faint idea.
- To a kadai and add the ground mixture from the mixer/grinder, 2 slit green chilies and marinated mackerels.
- Slightly crush "teffal" seeds using mortar-pestle and add them to the sukha gravy in kadai.
- Add the kokum petals and cook this till mackerels get cooked.
- Check the salt and adjust accordingly.