Sukhbandyache amli ghalun hooman

Sukhbandyache amli ghalun hooman ( dry mackeral fish curry using raw mango):

One of the most authentic dry fish curry is dry mackeral curry using raw mango. This is a Goan traditional recipe coming from our ancestral homes. 

On my blog, I have already posted a recipe of dry mackeral fish curry made using kokum earlier. Here kokum is replaced with raw mango.  Raw mango gives the best flavour and taste to your fish curries especially the dry fish like mackeral and prawns. Otherwise it's basically used in the preparation of fresh prawns curry. 

So without wasting much time let's proceed to the authentic recipe.

Ingredients and method:

Roast 2 dry mackerals directly on flame. Cool and scrape off the black coal part. Make pieces and keep aside.

Grind in mixer, scraped coconut-1 bowl, 1 tsp of haldi, 1 tsp of red chilli powder and 2 bedgi red chillies with little water to form a paste.

Heat a vessel, add 2 tsp of coconut oil. Add the pieces of roasted dry mackeral and saute well till a beautiful aroma fills in. Then add the mixer grinded paste. Add water to adjust consistency. 

Peel off the skin of a dry mango and cut the raw mango into half, discard the seed within and then make 4 pieces and add these pieces into your above curry. You can use 1 big raw mango or 2 small sized raw mangoes. If you add more raw mangoes, your curry might turn more sour. Long slit 3 green chillies and add. Let it boil.

Add salt and cook till raw mango cooks approx for 5 mins.

You are done. 

Serve with Goan rice.

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