Goan Mackerel Curry Bangda Masala Tangy Everyday Coastal

Ingredients

• 4 medium mackerel (bangda) — cleaned and cut into 2 pieces each, or kept whole
• For curry:
• 1 cup freshly grated coconut
• 4 dried Kashmiri red chillies — for colour
• 2 dried bird eye chillies — for heat
• 1 tsp coriander seeds
• 1/2 tsp cumin seeds
• 1/4 tsp turmeric
• 4 garlic cloves
• 1 marble-sized ball of tamarind — soaked in 2 tbsp warm water
• 1 medium onion — finely sliced
• 2 tbsp oil
• Salt
• Fresh coriander to garnish

Method

1. Extract thick juice from soaked tamarind. Add to the coconut paste.
2. Blend grated coconut, both types of red chillies, coriander seeds, cumin, turmeric and garlic with 1/2 cup water into a very smooth thick paste.
3. Heat 2 tbsp oil in a pot. Add finely sliced onion.
4. Cook on medium for 6 minutes until softened but not deeply coloured — Goan fish curries use barely cooked onion for a fresher flavour.
5. Add the coconut-tamarind paste. Add 1/2 cup water. Bring to a boil stirring.
6. Add fish pieces. Do not stir — gently shake the pot to settle the fish into the curry.
7. Simmer on medium heat for 8 to 10 minutes until fish is cooked through.
8. Season with salt. Garnish with coriander. Serve with steamed red Goan rice.