This post is dedicated to that lady who pinged me on my facebook page and told me that she wants the Goan Bangda Hooman or the Mackerel Curry which we make in Goa. She also said that ever since she discovered my blog she is kinda hooked to it and there was a reason. She said that her Mom was from Bicholim, Goa. She is missing all her Mom’s recipes as her Mom is no more. She found this Ragi Pudding recipe on my blog and she dropped me a message saying that she always loved her Mom’s Ragi pudding or Satva. The recipe was lost ever since her Mom passed away and now she again found this authentic recipe on my blog.
- 2 Mackerel’s cut into 3-4 pieces
- 6 tablespoon coconut grated
- 4 dry red Kashmiri chilies
- 1 marble sized ball of tamarind
- 2 green chilies
- 1/2 inch ginger
- 2 kokum petals
- 10-15 triphal/sichuan pepper/teffal
- Turmeric powder
- 2 tablespoon oil
- 1 tsp chilly powder
- 1 tsp turmeric powder
- 1/4 tsp salt
- Wash and cut the heads of the Mackerel’s. Then cut them into 2 or 3 pieces, discard the head. Wash again after 10 Min’s.
- Marinate the Mackerel’s with the masala mentioned above and keep aside for atleast 30 Min’s in a fridge.
- Grind the grated coconut, red chilies and tamarind together by adding 1/2 cup water.
- Grind to make a thin gravy.
- Next, in a kadai, add 2 tablespoon oil. When oil heats, add chopped ginger and slit green chillies and fry them.
- Close your nose as the aroma will be too strong.
- After the ginger and green chillies get fried in the oil, add the ground mixture and marinated mackerels together in a kadai.
- Slightly crush the triphal seeds and add them to the gravy.
- Add the kokum petals and cook this till mackerels get cooked. When the gravy starts bubbling, switch off the gas.
- Check the salt and adjust accordingly.
NOTES AND TIPS:
- Remember to keep the flame on low heat while cooking. Serve this with rice.