Goan Mackerel Curry (Bangdyache Hooman) Recipe

Today's recipe is an authentic Goan recipe. This recipe is simple and even a bachelor can cook this recipe. Mackerels are a good source of vitamin D, protein, vitamin B and are an excellent source of omega-3 fatty acids. Consumption of fish like mackerels protects us from various diseases and are very good for health. Course : Lunch Ingridients : 2 Mackerel fish , cut into 3 to 4 pieces 6 tablespoons Fresh coconut , grated 4 Kashmiri dry red chillies 20 grams Tamarind 2 Green Chillies 1/2 inch Ginger 2 Kokum (Malabar Tamarind) 10 Sichuan peppercorns 1/4 teaspoon Turmeric powder (Haldi) Oil , as required For marinating 1 teaspoon Red Chilli powder 1 teaspoon Turmeric powder (Haldi) Salt , as required Instructions To begin making the Goan Mackerel Curry recipe, wash and cut the heads of the mackerel's. Then cut them into 2 or 3 pieces, discard the head. Wash again after 10 minutes.Marinate the Mackerel's with the masala mentioned above for marinating and keep it aside for atleast 30 minutes in the 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 wok/kadai, add 2 tablespoons oil. When oil heats, chopped ginger and slit green chilies and fry them.After the ginger and green chilies get fried in the oil, add the ground gravy and marinated mackerels together in a kadai.Slightly crush the peppercorns 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. You can make Goan Mackerel Curry and serve it with steamed rice and fried fish along with kokum kadi to enjoy a delicious Goan fish thali.