Bangda Ambat

1. 1
   prep · ~10 min

   Soak tamarind and kokum.

   1.Soak tamarind in 3 tbsp warm water for 10 minutes. Squeeze out the pulp and discard the fibres.

   2.Soak kokum in 2 tbsp warm water for 5 minutes. Keep aside.
2. 2
   prep · ~3 min

   Grind the coconut masala paste.

   1.In a mixer grinder, add grated coconut, Kashmiri red chilies, turmeric powder, and extracted tamarind pulp.

   2.Add 0.5 cup water and grind to a very smooth, fine paste. Set aside.

   TIPGrind until you see oil specks releasing from the coconut — that's when you know it's silky smooth.
3. 3
   temper · ~7 min

   Start the curry base.

   1.Heat coconut oil in a heavy-bottomed pot over medium heat.

   2.Add chopped onion and slit green chilies. Sauté until onions turn translucent (3-4 minutes).

   3.Pour in the ground coconut masala paste and sauté for 2 minutes until fragrant.
4. 4
   simmer · ~10 min

   Simmer the gravy.

   1.Add the remaining 1.5 cups of water to the pot and stir well.

   2.Add salt and the soaked kokum along with its water.

   3.Bring the gravy to a gentle boil, then reduce heat and simmer for 8-10 minutes until the raw smell of coconut disappears and the gravy slightly thickens.

   TIPDon't rush this simmer — it's crucial for mellowing the coconut and blending the flavors.
5. 5
   simmer · ~8 min

   Cook the mackerel steaks.

   Gently slide the mackerel steaks into the simmering gravy. Cook on low heat for 6-8 minutes without covering, until the fish is just cooked through and flakes easily.

   TIPNever stir aggressively or the mackerel will break apart. Gently shake the pot instead.
6. 6
   rest · ~5 min

   Rest the curry before serving.

   Turn off the heat and let the curry rest for 5 minutes. This allows the fish to absorb the tangy, spicy flavors.

   TIPBangda Ambat tastes even better after a few hours — the flavors deepen beautifully.
7. 7
   garnish

   Garnish with fresh coriander and serve hot with steamed rice.

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