Bangdyache tambde sukhe

Bangdyache tambde sukhe (Mackerals in red masala- my new innovative recipe):

Bangde or mackerals are the world famous tastiest pocket friendly fish.  They are consumed by everyone across the globe through different preparations. We Goans love its hooman(curry), sukhe(dry masala), fried, uddamethi etc. Curry is prepared in 2 ways- one with tephala ( Sicchuan peppers) without onion other with methi and onion. Uddamethi has its unique combination of masalas and fried ones you can have with different twists. Coming to sukhe or the dry masala, the traditional way of preparing it is by adding ginger, green chillies and tephala skipping onions. This is the typical Goan saraswat sukhe recipe.

Having tired to do the same same recipes, when you get the fish in abundance, your mind thinks of going for a twist. Same happened to me. When tried all typical Goan recipes of mackerals, I wanted to prepare something different. So my mind thought of mixing some spices and preparing a different recipe of bangda. So tried a sukhe recipe, my own way. It turned out superb. So thought of sharing with you all my recipe, so that you can try your hands on it.

Let's go through my recipe. This is my own innovative recipe, not referred to any net, nor any books and also prepared on the spot, thinking of mix match of spices as came in my mind. Also I have given my own name to it as bangdyache tambe sukhe, as this sukhe turns reddish in color due to the addition of kashmiri red chillies as compared to traditional Goan sukhe which is yellowish to orangish in color.

My masala here is actually a fusion of uddamethi ingredients and a Kerala style bangda curry recipe, you can have a look.

Ingredients:
Mackerals or bangda fish-3-4
Scraped coconut-1 bowl
Onion-1 medium size chopped
Methi seeds-2 tsp
Karipatta leaves-2
Salt as per taste
Oil -2-4 tsp
Water as required

Masala to grind in mixer:
Kasmiri red chillies-2
coriander seeds-2 tsp
Peppercorns or miria-1 tsp
Fenugreek or methi seeds-1 tsp
karipatta leaves-2-5
Udiddal-1 tsp
Raw rice-1 tsp
Cloves or lavang-2
Cinnamon or tikki-1 small piece
Ginger-1/2 inch
Garlic cloves-2
Green chillies-2
Tamarind ball-1small
Onion-1 medium long slitted

Method:
Wash and clean the mackerals pieces, cut into required pieces, apply salt and keep aside.

In a pan add 2 tsp oil and stir fry fenugreek seeds, rice, udiddal mentioned under masala to grind section till pleasant aroma. Then transfer this into mixer jar and add rest all ingredients under masala to grind section as mentioned above and grind to fine paste with little water.

Wash your salted mackerals pieces.

In the scraped coconut, put the above grinded mixer masala, haldi powder, salt and marinate your washed mackeral pieces with this for 10 mins.

In a vessel, add oil, methi seeds, karipatta. Once they start leaving its aroma, add chopped onions and saute well.

Then add marinated fish pieces along with masala and shake the entire vessel with your hands holding it. Do not stir with spatula as the fish might break.

Then add a fistful of water for fish to cook well. It will take aprrox 5 mins.

Cook till dry. Its ready. It turns out very nice.

Serve with Goan xitt ( rice) and Sol kadi.

Happy cooking!!

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