Maharashtrian Bangdyache Ambat Kalwan-Spiced Mackerel with Coconut, Tamarind & Turmeric

Ingredients:

800gms Mackerel cleaned and cut into 4 equal sized chunky steaks

3 tbsp vegetable oil

200gms white onions finely diced

1 tsp turmeric powder

2 tbsp tamarind paste

550mls water

10 tirphal/ Sichuan peppercorns

Salt to taste

Coriander or curry leaves for garnish (optional)

For the paste;

10 dried mild kashmiri chillies soaked in 70mls warm water

2 tbsp coriander seeds

1” ginger roughly chopped

150gms freshly grated coconut

Method: Heat a frying pan with 2 tbsp of oil over a medium flame and add the chopped onions. Fry stirring often for 12-15 minutes until it soften and goes light brown. Cool the onions. Add the fried onions with the soaked chillies and the soaking liquid, coriander seeds and ginger to a blender and blitz to a smooth paste. Now add the coconut a little at a time and blend as the paste becomes thicker and finer. Add all the coconut making sure to blend until the paste is smooth. Heat the remaining oil in a large heavy bottom sauce pan. Add the paste and fry on a medium heat for a couple of minutes. Add the turmeric and continue to fry for 3 minutes. Stir well making sure the paste does not stick to the bottom of the pan. Add the tamarind paste and mix in well. Now add the water and season to taste. Bring the curry to a boil and lower the heat to simmer gently. Add the fish pieces and cook on a low heat for 8-10 minutes with the lid on. Shaking the pan half way through cooking so you don’t break the fish pieces. Garnish with coriander or curry leaves if desired. Serve the curry with warm rice.

Happy Cooking!

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