Goan Mackerel Curry

This Authentic Goan mackerel curry is prepared using coconut, tamarind, asian spices, Indian mackerel and Sichuan pepper, also known as tephal, that gives a distinct flavor to this curry.

Ingredients:
πŸ‘‰πŸ» 6 – Mackerels (medium-sized)
πŸ‘‰πŸ» 1-1/2 cup – Coconuts, grated
πŸ‘‰πŸ» 1/4 cup – Kashmiri chilli powder
πŸ‘‰πŸ» 12 – Bird eyes chilli (dried)
πŸ‘‰πŸ» 1tsp + 1 tsp – Turmeric powder
πŸ‘‰πŸ» 2 tbsps – Coriander seeds
πŸ‘‰πŸ» 12 – Black Pepper corns
πŸ‘‰πŸ» 1 tsp – Fenugreek seeds
πŸ‘‰πŸ» 1 tbsp – Cumin seeds
πŸ‘‰πŸ» 1 small ball – Tamarind, deseeded
πŸ‘‰πŸ» 1/2 – Onion, roughly chopped
πŸ‘‰πŸ» 1/2 – Tomato, roughly chopped
πŸ‘‰πŸ» 3 – Garlic cloves
πŸ‘‰πŸ» 1/2” – Ginger
πŸ‘‰πŸ» 5 – Dried kokum petals
πŸ‘‰πŸ» 5 – Dried Mango pieces
πŸ‘‰πŸ» 20 – Dried/ Fresh Sichuan Pepper
πŸ‘‰πŸ» 20 – Curry leaves
πŸ‘‰πŸ» 1 – Green Chilli
πŸ‘‰πŸ» 4 cups – Water
πŸ‘‰πŸ» 3 tbsps – Olive oil
πŸ‘‰πŸ» Salt to taste

Preparation:
πŸ‘‰πŸ» Clean, wash and cut the mackerel into 3 Pieces. Discard the head. Apply salt, 1 tsp turmeric powder and set aside for later use.
πŸ‘‰πŸ» In a mixer/grinder, add the grated coconut, Kashmiri red chilli powder, bird eye red chillies, 1tsp turmeric powder, coriander seeds, fenugreek seeds, peppercorns, cumin seeds, tamarind, onion, tomato, ginger, garlic, 2 cups of water and grind it to a fine paste. Keep aside.
πŸ‘‰πŸ» To make the curry, pour the oil in a large bottomed saucepan over a medium heat.
πŸ‘‰πŸ» Once the oil is hot, add the curry leaves.
πŸ‘‰πŸ» As it starts to splatter, add the ground curry masala and fry for 2 minutes.
πŸ‘‰πŸ» Now add the remaining two cups of water. Stir well.
πŸ‘‰πŸ»Add the dried mango pieces, Sichuan pepper, kokum petals and the green chillie. Stir well. Let this curry cook for 5 mins.
πŸ‘‰πŸ» Add the fish to the pan. Season with salt. Give this a gentle stir.
πŸ‘‰πŸ» Simmer for 6 to 7 minutes until the fish is completely cooked.
πŸ‘‰πŸ» Serve hot with steamed rice.