Bangdyache tephala hooman
Bangdyache tephala hooman (Mackeral fish curry made with tirphala/ pepper):
Bangde or mackerals are widely available throughout the year along the Goan coastline. All Goans are fond of this fish as its very delicious. There are various preparations of mackerals from curry, sukhe, tikale, ambot tik, uddamethi and fry. All dishes made with mackerals turn out fantastic due to the nature of the fish. Fresh mackerals always yield a wonderful tasty preparation.
Today am going to show you the preparation of a Goan famous traditional fish curry of mackerals which is made with tirphala/pepper or tephala as called out in local Goan language. Tephala or the pepper are the spice grown in various spice plantations of Goa. They are greenish in color when fresh and tender. The fish curry made with fresh green tephala become more tastier with its beautiful aroma which gets spreaded all over your curry and your kitchen off course. The green tender tephala are readily available in markets during September- October months in Goa. These are then dried up in sun to increase their durability which then can be stored in a plastic container and can be used throughout the year.
Once they are dried in sun, they turn brown to black in color. The picture of fresh green tephala I have given below.
These green tephala can be stored in the freezer to keep their aroma fresh and use whenever needed. I keep them the same way. In my recipe I have used my stored tephala from my freezer, though their color has changed to black as seen in my dish, the aroma and flavour has remained the same as of green fresh tephala. Some dry them in sun and use.
Coming back to my preparation, let's go through the recipe mentioned below.
Ingredients:
Fresh mackeral fish-2-3
Scraped coconut-1 bowl
Red chillies bedgi-2
Red chillies gauti-2 or can add 1 tsp red chilli powder
Ginger-1 inch piece
Haldi powder-1 tsp
Tephala or tirphala/ pepper-10-12
Kokum petals-5-6
Green chillies-4-5
Salt as per taste
Water as required
Coconut oil-2 drops
Method:
Clean the mackerals and make sufficient size pieces, apply salt and keep aside for 15 minutes.
In the mixer grind scraped coconut, haldi, red chillies, 5 tephala, ginger with required water to form a paste.
In the cooking vessel add above grinded paste, long slitted green chillies, kokum petals, required salt and water to adjust the consistency and allow to boil. Wash the mackerals pieces twice in water and add to the curry. Cook for 2-3 minutes. Then smash slightly the remaining tephala and add on top of the boiling curry and switch off the gas.
Mix well and add coconut oil drops and close the lid. Keep the fish curry for at least 10 minutes for all flavours to get mixed properly and then serve with Goan rice.
Bangde or mackerals are widely available throughout the year along the Goan coastline. All Goans are fond of this fish as its very delicious. There are various preparations of mackerals from curry, sukhe, tikale, ambot tik, uddamethi and fry. All dishes made with mackerals turn out fantastic due to the nature of the fish. Fresh mackerals always yield a wonderful tasty preparation.
Today am going to show you the preparation of a Goan famous traditional fish curry of mackerals which is made with tirphala/pepper or tephala as called out in local Goan language. Tephala or the pepper are the spice grown in various spice plantations of Goa. They are greenish in color when fresh and tender. The fish curry made with fresh green tephala become more tastier with its beautiful aroma which gets spreaded all over your curry and your kitchen off course. The green tender tephala are readily available in markets during September- October months in Goa. These are then dried up in sun to increase their durability which then can be stored in a plastic container and can be used throughout the year.
Once they are dried in sun, they turn brown to black in color. The picture of fresh green tephala I have given below.
These green tephala can be stored in the freezer to keep their aroma fresh and use whenever needed. I keep them the same way. In my recipe I have used my stored tephala from my freezer, though their color has changed to black as seen in my dish, the aroma and flavour has remained the same as of green fresh tephala. Some dry them in sun and use.
Coming back to my preparation, let's go through the recipe mentioned below.
Ingredients:
Fresh mackeral fish-2-3
Scraped coconut-1 bowl
Red chillies bedgi-2
Red chillies gauti-2 or can add 1 tsp red chilli powder
Ginger-1 inch piece
Haldi powder-1 tsp
Tephala or tirphala/ pepper-10-12
Kokum petals-5-6
Green chillies-4-5
Salt as per taste
Water as required
Coconut oil-2 drops
Method:
Clean the mackerals and make sufficient size pieces, apply salt and keep aside for 15 minutes.
In the mixer grind scraped coconut, haldi, red chillies, 5 tephala, ginger with required water to form a paste.
In the cooking vessel add above grinded paste, long slitted green chillies, kokum petals, required salt and water to adjust the consistency and allow to boil. Wash the mackerals pieces twice in water and add to the curry. Cook for 2-3 minutes. Then smash slightly the remaining tephala and add on top of the boiling curry and switch off the gas.
Mix well and add coconut oil drops and close the lid. Keep the fish curry for at least 10 minutes for all flavours to get mixed properly and then serve with Goan rice.
Thank you for reading my post. Please leave a comment on how did u feel my post, by clicking on the 'enter your comment' section.
If you have any queries on my post, please feel free to ask and I shall respond to you in 24 hours period.
Yummy .just love it
ReplyDeleteThank you very much!!
DeleteHow much is your bowl measure?
ReplyDeleteI take around 2 fistfuls or u can say it has 2 tea cups measure my 1 bowl.
Delete