Ukda Tandul, Teppla Ambat and Moolangi Upkari

Ingredients

• 500 g mackerel (about 4 medium fish, cleaned and cut)
• 1.25 tsp salt (divided)
• 0.75 tsp turmeric powder (divided)
• 1 cup fresh grated coconut
• 6 pcs kashmiri red chillies (for color)
• 1 tbsp coriander seeds
• 1 pcs onion (medium, finely chopped)
• 4 pcs garlic (cloves)
• 12 pcs tirphal (lightly crushed)
• 5 pcs kokum (petals, soaked in 1/4 cup warm water)
• 2 pcs green chillies (slit lengthwise)
• 2 tbsp coconut oil
• 2 cup water (plus more as needed for grinding the masala)

Instructions

1. 1

   Clean the mackerel, cut into desired pieces, and make light gashes on them. Marinate the fish with 1/4 tsp salt and 1/4 tsp turmeric powder. Set aside for 15 minutes.

2. 2

   In a grinder jar, combine the grated coconut, Kashmiri red chillies, Bedgi red chillies, coriander seeds, garlic cloves, and 1/2 tsp turmeric powder. Add a little water at a time and grind to a very smooth, fine paste. The consistency should be thick.

3. 3

   Heat coconut oil in a clay pot (matka) or a deep pan over medium heat. Add the finely chopped onion and sauté until it turns soft and translucent, about 4-5 minutes. Add the ground masala paste and cook for 6-8 minutes, stirring occasionally, until the raw smell disappears and you see oil separating from the sides.

4. 4

   Pour in 2 cups of water and mix well to form a gravy. Add the soaked kokum petals along with their water. Bring the curry to a rolling boil. Gently slide the marinated fish pieces into the simmering curry. Add the slit green chillies and the lightly crushed tirphal. Add the remaining 1 tsp of salt. Swirl the pan gently to mix; avoid using a spoon which might break the fish. Reduce the heat to low, cover, and simmer for 8-10 minutes, or until the fish is cooked through.

5. 5

   Turn off the heat and let the curry rest for at least 10 minutes. This allows the flavors to meld beautifully. Serve hot with steamed Goan rice.

Ingredients

• 500 g Daikon Radish (Peeled and chopped into 1/2-inch cubes)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (Split and husked black gram lentils)
• 1 sprig Curry Leaves
• 2 whole Green Chili (Slit lengthwise)
• 0.25 tsp Turmeric Powder
• 0.75 tsp Salt (Or to taste)
• 0.25 cup Water (For cooking the radish)
• 1 tsp Jaggery (Grated or powdered, optional but recommended)
• 3 tbsp Fresh Coconut (Grated)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Tempering (Tadka)

   • Heat coconut oil in a heavy-bottomed pan or kadai over medium heat.
   • Once the oil is hot, add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.
   • Add the urad dal and sauté for about 1 minute until it turns a light golden brown. Be careful not to burn it.
   • Add the slit green chilies and curry leaves. Sauté for another 30 seconds until the curry leaves turn crisp and aromatic.
2. 2

   Cook the Radish

   • Add the chopped daikon radish to the pan along with turmeric powder and salt.
   • Stir everything well to ensure the radish is evenly coated with the tempering and spices.
   • Sauté for 2-3 minutes, stirring occasionally.
   • Pour in 1/4 cup of water. Bring the mixture to a simmer, then reduce the heat to low.
   • Cover the pan with a lid and let the radish cook for 8-10 minutes, or until it is tender but still retains a slight bite. Check halfway through to prevent it from sticking.
3. 3