Bangda Teekha Masala

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Ingredients list for Bangda Teekha Masala

• 4 medium Mackerels halved
• to taste Salt
• 1/4 teaspoon Turmeric powder
• 2 teaspoons Lemon juice
• 8-10 Triphal
• 1 1/2 cups Scraped coconut
• 8-10 Red chillies seeded
• 1 tablespoon Tamarind pulp
• 3 tablespoons Coconut oil
• 10-15 Garlic cloves unpeeled

Method

1. Apply salt, turmeric powder and lemon juice to the mackerel pieces and set aside to marinate for 10-15 minutes.
2. Meanwhile grind the triphal with ¼ cup water. Strain and discard the residue.
3. Grind together coconut, red chillies and triphal water to a fine paste. If using tamarind pulp, add that to the masala and grind till well blended.
4. Heat 2 tbsps coconut oil in a non-stick pan. Crush the garlic cloves slightly and add to the pan and sauté till golden.
5. Add the ground masala and sauté for 2-3 minutes. If using kokum petals, then do not add tamarind pulp while grinding the masala. Add the kokum petals now and mix well. Add 2 cups water and mix well. Let the mixture simmer for 3-4 minutes.
6. Add mackerel pieces and mix well. Adjust salt. Cover and cook till the fish is done.
7. Drizzle the remaining coconut oil on top, and cover immediately to trap the flavours.
8. Serve hot with hot steamed rice.

Nutrition Info