Sukhya Bangdyacha Khismoor

Ingredients list for Sukhya Bangdyacha Khismoor

• 8 Dried Mackerels
• 3 medium Coconut scraped
• 1 cup Coconut scraped
• 1/2 teaspoon Red chilli powder
• 1/4 teaspoon Turmeric powder
• 4 tablespoons Tamarind pulp
• to taste Salt
• 4 tablespoons Coconut oil
• 3 pieces Coal
• 2 tablespoons Fresh coriander leaves chopped

Method

1. Grill the fish over live fire on a perforated grill till the skin is a little charred and fish cooked. Put in cold water, remove fins, tail and the charred skin. Keep the fish aside.
2. Mix together mackerels, onions, coconut, red chilli powder, turmeric powder, tamarind pulp, salt and three tablespoons coconut oil in a wide mouthed dish. Burn the coals and when well lit, place them in a katori. Place this katori over the fish mixture.
3. Pour the remaining coconut oil over the coals. When it starts smoking cover the dish with a lid. Keep it for one hour or till smoke subsides. Remove, add coriander leaves and mix the fish mixture again. Serve as an accompaniment.

Nutrition Info