Sukhe Baangdyache Humhan
June 24, 2014

During the monsoons when fresh fish is scarce, most fish loving Goans resort to dry fish. Fish is dried during the summer and sold in markets all year round. "Purumeta Fest", which translates to a feast held to sell preserved foods, takes place just before the monsoons so that people can prepare for the fish-less rains. Here is another fish curry recipe made with dry mackerels.

Cuisine Goan
Course Main Course
Serves 8
Method Stovetop
Difficulty Hard
Cook Time 40  minutes
  • Cuisine Goan
  • Course Main Course
  • Serves 8
  • Method Stovetop
  • Difficulty Hard
  • Cook Time 40  minutes
Ingredients
dry mackerels
4  
onion finely chopped
2   tablespoon
coconut oil
1   tablespoon
freshly desiccated coconut
1   cup
dry kashmiri red chilies
5  
turmeric powder
1   teaspoon
black pepper corns
1   teaspoon
whole coriander seeds
1   teaspoon
water
4   cup
green chilies
4  
cloves of garlic
6  
salt
1/2   teaspoon
kokum/ sola
5  
tefla
5  
Instructions

1. Clean the mackerels and make medium sized pieces. Rinse well under water and set aside.

2. In a mixer take coconut, turmeric, dry kashmiri red chilies, coriander seeds, whole black pepper corn and 2.5 cups of water. Make a fine paste.

3. Heat coconut oil in a vessel. Add finely chopped onion and sute till slightly brown. Next add crushed garlic and green chilies.

4. Add in the dry mackerels and saute for a couple of minutes. Then add in the paste.

5. Add kokum/ sola and crushed tefla. Add salt. The fish is usually salty since it is preserved in salt. Wait till the curry comes to a boil, taste and add salt accordingly. Let the curry come to a boil. Serve hot with rice.