Sunday, April 6, 2014
Mackerel Fish Curry/ Bangda Thaiphal Ambat
I love seafood. And out of all the fishes, I am crazy about mackerel or bangda as we call it. The curry or the fry any way you make it, you will win me over. In US it's very hard to find; forget fresh, even good mackerel. Since I don't take chances with seafood, I never bought after first try.
Recently we found a place that sells good quality mackerel. And I called my second sister for help. She is VERY good at making seafood, infact non-vegetarian. I love almost all of her preparations. Whenever I am at her place, she spoils us good with loads of non-vegetarian food. This is her recipe that I am holding on to now to make the bangda curry every time.:o)
Thaiphal/ Teppal is less known spice which is used in Konkani dishes. It has pretty strong taste. I don't grind it into the curry, but put it later, it makes it infuse the curry with nice Teppal aroma. You can always skip this in the curry. To know more about Teppal, visit this link here.
Mackerel - 2 large (Cut into about 10 pieces)
Coconut - 2 1/2 Cups
Coriander seeds - 1 tbsp.
Chili - Around 8 to 10
Haldi/ Turmeric - 1/2 tsp.
Tamarind - 1 1/2 tsp.
ginger - 1 inch
garlic - 2 or 3
Thaiphal/ Teppal - 5 or 6
Method of Preparation:
~ Clean and wash mackerel and keep aside.
~ Grind coconut, coriander seeds, chilies, turmeric powder and tamarind together.
~ When its almost grounded, add ginger, garlic and continue to grind it fine.
~ In a wide thick bottomed pan, bring the ground masala to boil with salt and thaipal.
~ Add fish, cover 3/4th the pan and bring to boil again.
~ Serve it warm, at least after an hour so that the fish soaks in the flavors, along with rice.
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