"Pedve Randai (Gashi) Ambado ani Teppal ghalnu / Spicy Sardines Curry with hogplums and Sichuan pepper (tirphal)" .... A delicious~spicy fish curry from Konkani Saraswat Cuisine that tastes awesome when served with Red Boiled Rice (Ukde SheetHa) ....
** Addition of Sichuan Pepper / teppal to curries :
The addition of teppal / sichuan pepper depends upon how much aromatic it is. If too strong use less and vice versa. The older the shelf life of the teppal the less aromatic it becomes and you may have to add in more while newly dried once are more aromatic and you may need to add in less. Also it depends again upon individual liking as some prefer lightly perfumed dish while some prefer it with strong smell. So use your judgment while adding in the teppal to be precise. With experience you will learn to adjust the same. Also remember to snip off the stem and the center black seed from the teppal before grinding.
** Again Sichuan Pepper / Teppal can be used via 2 methods ... You may choose any method that suits you.
1) Is to add them to the ground masala towards the end and grind to a smooth paste along with the masalas and use it to the curry.
2) The other method is to grind the teppal / sichuan pepper separately in water and then sieve it. Use the sieved water while grinding the masala.
** Make masala to desired consistency by adding in required amount of water. in a thick bottomed vessel, add in the cleaned and mashed 3-4 ambado / hoplum after snipping off its edge and bring to a boil on medium heat.
** Note : If not using ambado (hoplums) or bimbul (tree sorrel) add a small marble sized tamarind while grinding the masala.
** Mix well and boil well, once the ambados are cooked, lower the heat to minimum and as the curry is simmering add the cleaned pedves/sardines, salt to taste and some slit green chillies, mix well.
** Cook for about 3 minutes on medium heat. Fish does not take more time for cooking. When done add in 1tblsp coconut oil on top of the curry as seasoning. Cover and keep aside for sometime for the flavors to seep into the curry.
** "Pedve Randai Ambado ani Teppal ghalnu / Sardines Curry with hogplums and Sichuan pepper (tirphal)" is done and ready to be served. Serve the curry hot with rice or boiled rice. In Southern parts of India Ukde SheetHa / Red Boiled rice is the staple food for lunch / dinner in most of the homes.
** Fish curries taste awesome when served with the same. However, if you are not used to the rice or are reluctant to have it you can relish the same even with normal rice or mildly spiced pulav / ghee rice, tastes equally good, though I am all for Red Boiled rice.
** For “Cooking Red Boiled Ukda Rice Red Boiled Rice / Tambde Ukde Tandla sheetha / Urpel Ari / LaL Mota Chawal using Pressure Cooker "…. My easy way out. Cooking red boiled rice / ukde sheetha is considered laborious and time consuming, but I use a faster method and get perfectly cooked rice using pressure cooker ….. Anybody can follow this simple method, cook and enjoy hot red ukada boiled rice with a spicy Veg / Non. Veg Curry
** Here is the link to the Recipe ....
** Note : The addition of Urad Dal while grinding and green chillies while cooking the fishes finally is Optional. My Mom never added them for this curry, however my dear friend a caterer who is unfortunately no more, suggested this method. Do try whichever suits you the best.
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