“Raja Alle’-Losun-Teppala Gashi (Bangdyacha/ Mackerel Fish Curry)” … here is another fiery- tangy- coconut based fish curry with a perfect blend of spices from the Konkan coastal belt … tastes delicious served with Ukde SheetHa (Red Boiled Rice) along with other side dishes during meals … this picture takes me down memory lane of relishing “Fish curry- Rice plate Combo Meal” with Aanu at our favorite restaurant that served it exactly this way and this one is specially for my Dad and to all my fishitarian friends; Veggies please do excuse … Yummilicious …
** Somehow the desire to relish fish curry- rice meal has taken priority in my home as both hubby and I love it. I have written plenty on the subject of fish eating habits in GSB Konkani Saraswats community and I would not like to write anything more. There are plenty of recipes be it vegetarian or non. vegetarian that you will come across with minute differences in methods depending upon individual preferences.
** As, I grew up in Mangalore, now renamed Mangaluru, a city on the Konkan Coastal belt of Karnataka, I am very fond of fish dishes and the entire credit for it goes to my Aanu (father). Aanu loved fish very much and almost every Sunday it was Non. Veg meal day unless it was any auspicious/ festive day. Most of the meals included fish curry/ fries served with rice, though at times we did enjoy chicken curry.
** I always tagged behind Aanu to fish market early in the morning for purchase and again the skill of buying perfect ones too goes to him. While I worked in his office after my graduation for a few years, Aanu and I always had our lunch at restaurants serving fish curry- rice and it was fantastic. Luckily, after marriage it was a relief to know hubby too loved fish curries and from then on we have never looked back.
** Mangalorean style curries differ a little bit from others and I have shared plenty of them in my Blog. If at all you happen to be in Mangaluru anytime, then do not forget to savor delicacies like goli bajo, fish curries, crab curry, kane fry, ghee roast, kori rotti, etc. they all taste fantastic. This curry is more from the coastal parts of Goa famous for fish dishes and it includes ginger, garlic, Sichuan pepper, kudampuli etc.
** A little bit of changes in ingredients can always turn curries differently flavorful and appealing at the same time and I have always loved experimenting with food recipes. I have shared a similar recipe with mackerels before and this one is close to the same but there are some changes. In all definitely a lovely curry to be prepared and relished with you family and friends, especially on weekends, it tastes fantastic.
** Here is my recipe for “Raja Alle’- Losun- Teppala Gashi (Bangdyacha/ Mackerel Fish Curry)” … my style …
** Ingredients :
Mackerel/ Raja/ Bangude/ Bangda : 3-4 small sized
Ginger/ Alle’/ Adrak : 1 inch piece cut to juliennes
Green Chillies/ Tarni Mirsanga/ Hari Mirchi : 3-4 cut lengthwise.
Sun Dried Kudampuli/ Malabar Tamarind : 4-5
Onion/ Piyavu/ Kanda : one small sized sliced lengthwise
Teppal/ Sichuan Pepper : 10-12
Curry Leaves/ Kadipatta/ Karbevu : 10-12 fresh ones
Salt/ Namak/ Meeta : to taste
Coconut Oil/ Nariyal Tel/ Narlel Tel : 1 tblsp
** Masala to be Ground :
Coconut/ Soyi/ Nariyal : 1 cup freshly grated
Kashmiri Red Chilly/ Kumte Mirsanga/ Byadgi Mirchi : 6-8 roasted in little bit of oil.
Turmeric/ Haldi Powder : ½ tsp
Garlic/ Losun/ Lehsun : 5-6 cloves
Onion/ Piyavu/ Kanda : one small sized chopped to pieces.
** A little bit about addition of Sichuan Pepper/ Teppal to curries : Always Sun- Dried Teppal/ Sichuan Pepper is used for addition to curries. The adding quantity depends upon the aromatic flavor of the teppal ie if too strong in flavor, use less and vice versa. The older the shelf life of teppal the less aromatic it becomes and you may have to add in more while newly dried once are more aromatic. Again, it depends again upon individual liking, as some prefer lightly flavored dish while some prefer it with stronger smell. So use your judgment while adding in teppal to curries for obtaining the right flavor. With experience, you will learn to adjust the same. Also, remember to snip off the stem and discard the center black seed from within the teppal before grinding or using.
**Again Sichuan Pepper/ Teppal can be used via 2 methods ... You may choose any method that suits you or is convenient :
** Method 1: You can add teppal/ Sichuan pepper ground masala towards the end. Just grind the masala to a smooth paste and then add teppal and further grind for few seconds, remove and use the ground masala to the curry.
** Method 2: Teppal/ Sichuan pepper can also be added while frying ingredients for masala and then ground. However, here you will need to grind it fine or else it is very unpleasant to eat if small pieces are left over without being ground.
** Method 3 : Here you grind the Teppal/ Sichuan pepper separately in water, sieve it and add the water to the curry or while grinding the masala.
** Method 4 : Is to just wash well and add the Teppal/ Sichuan pepper to the boiling curry, mix well and let the flavor infuse into the curry.
** I have mentioned methods I am aware of as of now and if at I all I come across more options, then I will edit the same. You may choose any method suitable to you, in either case remember to remove the inner black seed from teppal to avoid unpleasant taste. Also add them according to its flavor strength.
** Now for the preparation of fish curry ....
** Wash, scrape the scales on skin, trim fins of Raja/ Bangude/ Mackerel fish. Now if the fish is small in size you can retain them whole or if large then cut them into 2-3 pieces depending upon the size cuts desired. Clean well the stomach portion within fish pieces with plenty of water. Drain well, add little bit salt and haldi and rub all over and keep it aside ready to be used later. (I just let them rest in fresh water until needed as my Amma followed this simple method, you may chose any).
** Note : I have retained the fish whole as they were smaller in size and more so because I wanted to relive my teenage memories of relishing fish curry- rice plate meals with Aanu (Father) in the restaurants we visited together. They always served it as shown in picture and I just loved it and this one is for my Aanu/ Dad whom I miss very much, more so when I prepare fish curries, I miss that times together.
** Preparation for Fish Curry : Peel the skin of onion/ piyavu, slice lengthwise and keep it aside. Cut green chillies/ tarni mirsanga lengthwise and keep it also ready aside. Remove the inner black seeds from teppal/ Sichuan pepper, crush it slightly and keep it ready aside. Wash and keep kudampuli/ Malabar Tamarind ready aside. Peel off the outer skin of ginger/ alle’ and cut it into thin julienne and keep it also ready aside. Wash, pat dry and keep the curry leaves/ karbevu too ready aside.
** For the Masala to be Ground : Add freshly grated coconut into a mixer grinder along with haldi powder, garlic peeled and cut to pieces, kashmiri red chilly fried in little bit of oil, onion also peeled and cut to pieces. Now grind all together to a fine paste with little required amount of water to a thick textured masala taking care to see that all the ingredients add have been ground well without any pieces remaining.
** Add ground masala into a wide mouthed thick- bottomed stainless steel vessel along with required amount of water to bring the masala to a thick required gravy consistency. Add the prepared and kept ready sliced onion, green chillies, ginger, curry leaves, kudampuli, teppal, salt to taste and mix well. Check and add more water only if necessary and bring to a boil on medium heat stirring a few times in between.
** Note : At this point check/ taste the gravy and if need be add in salt and a few more green chillies as per individual choice. In addition, before you wonder about addition of kudampuli to the curry, you can always add kokum/ sol instead of it or you can even add tamarind paste or tamarind while grinding the masala. Coastal fish curries are always fiery, it does need addition of perfect tanginess and salt to balance taste, the very reason why a little bit more is added than in case of veggie curries, try it, it’s perfect.
** Now lower the heat to medium, drain off excess water from fish/ pieces and gently add them one by one into the simmering curry in a single layer width wise. Continue cooking for another 5 minutes, now with the help of thick cloth wound round the rim of the vessel shake it clockwise to gently mix the fish curry within. This is the traditional method of mixing fish curry as a ladle/ spatula is not used to prevent the delicate fish pieces from breaking. However, you can gently mix with a spoon too.
** Note : Don’t stir fish curry with spatula as it will break up the pieces. The best method is to rotate the pan slowly. If you are not familiar with this method, then you may keenly observe the same when cooked in any traditional Konkani home of your friend/ neighbor/ relative or you may check out on You tube. If still not comfortable then you can always follow the procedure carefully with firmly held tongs.
** Add coconut oil and further let cook for another 2-3 minutes. Remove curry from fire, cover and keep it aside for 15- 20 minutes to rest, this helps in infusion of flavors well. Just before serving check consistency of the curry and if you find it too thick textured then add some boiling water, mix well and it is ready to be served.
** “Raja Alle’-Losun- Teppala Gashi (Bangdyacha/ Mackerel Fish Curry)” is done and ready to be served. This is an aromatic spicy- tangy strong Sichuan pepper flavored coconut based fish curry that tastes best served with ukde sheetHa (red boiled rice) or steamed rice and I personally would not serve it any other way. Fish Curry with Rice is a traditional south Indian combo loved by almost every fishitarian. Do try this fish curry if you like fish curries and enjoy with your family and friends. I will be sharing more fish curries soon, so keep a keen watch out for my blog, until then, take care.
** For more “Fish Recipes” browse through the common link shared below ….
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