Bangda Amshe Tikshe

Ingredients

• 4 mackerels (bangda), cleaned and cut into half
• 8-10 tirphal
• 1 tablespoon oil
• 12-16 garlic cloves, crushed
• 10-12 dried Kashmiri red chillies
• 1 cup scraped fresh coconut
• Fresh coriander sprig for garnish
• Gravy
• 2 tablespoons oil
• 8-10 garlic cloves, crushed
• 2 green chillies, slit
• Salt to taste
• 2 tablespoons tamarind pulp
• To serve
• Onion roundels
• Lemon wedges
• Green chillies
• Steamed rice

Method

1. Put tirphal into a blender jar and blend to a coarse powder. Add ¼ cup water and blend till smooth. Strain the mixture into a bowl.
2. Heat oil in a non-stick pan, add garlic and sauté till golden. 
3. Add dried red chillies and coconut, mix well and saute for 1-2 minutes. Take the pan off the heat and allow to cool slightly.
4. Transfer the mixture into a blender jar and add 1 cup water and blend to a fine paste. 
5. To make the gravy, heat oil in a non-stick kadai, add garlic and sauté till golden brown. Add green chillies and mix well. Add the blended paste and mix well.
6. Add salt, mix well and cook for 1-2 minutes. Rinse the blender jar with 1 cup water, add to the mixture in the kadai, mix and cook for 1-2 minutes. Add the tirphal water and mix well. Cover and cook till it comes to a boil. 
7. Slide in the mackerel halves and mix well. Add ½ cup water, adjust salt and mix well. Cover and cook for 4-5 minutes. 
8. Add tamarind pulp, mix, cover and cook for 4-5 minutes. 
9. Switch the heat off and transfer into a serving bowl. Garnish with coriander sprig and serve hot with onion roundels, lemon wedges, green chillies and steamed rice.