Bangda Tikhle

1. 1
   prep · ~15 min

   Prepare the fish and tamarind.

   1.Clean the mackerel steaks thoroughly under cold water. Pat dry with a kitchen towel.

   2.Soak the tamarind in 1/4 cup warm water for 15 minutes. Squeeze to extract pulp and discard the solids.

   TIPDry the fish well; excess water can thin the gravy and cause splattering.
2. 2
   roast · ~10 min

   Roast the coconut and spices.

   1.Heat a heavy-bottomed pan over low heat. Add grated coconut and dry roast until it turns a deep reddish-brown, stirring continuously.

   2.Add dried red chilies, coriander seeds, and peppercorns. Dry roast for 2-3 more minutes until fragrant.

   3.Turn off the heat and let the mixture cool completely.

   TIPKeep the heat low and stir non-stop. The coconut should darken evenly without burning—this is the soul of the tikhle masala.
3. 3
   mix · ~2 min

   Grind the masala paste.

   1.Transfer the cooled roasted mixture to a blender jar.

   2.Add the tamarind pulp and a few tablespoons of water.

   3.Grind to a smooth, thick paste. Set aside.
4. 4
   temper · ~4 min

   Start the curry base.

   1.Heat coconut oil in a deep pan or clay pot over medium heat.

   2.Add chopped ginger and garlic. Sauté for 30 seconds until aromatic.

   3.Add chopped onion and slit green chilies. Cook until the onions turn soft and translucent.
5. 5
   simmer · ~2 min

   Simmer the tikhle gravy.

   1.Add the ground coconut-spice paste to the pan. Mix well.

   2.Pour in 2 cups of water and season with salt and turmeric powder. Stir to combine.

   3.Add the kokum petals and bring the gravy to a gentle boil.

   TIPDo not skip the kokum—it gives that signature Goan sourness that tamarind alone cannot provide.
6. 6
   simmer · ~12 min

   Cook the mackerel steaks.

   1.Gently slide the mackerel steaks into the simmering gravy.

   2.Reduce heat to low. Cover and cook for 10-12 minutes without stirring.

   3.Gently swirl the pan once to ensure the gravy coats all pieces.

   TIPDo not stir the curry after adding the fish; mackerel is delicate and will break apart. Just a gentle swirl is enough.
7. 7
   rest · ~5 min

   Rest before serving.

   1.Turn off the heat and let the curry sit covered for 5 minutes.

   2.Check the seasoning and adjust salt if necessary.

   TIPBangda Tikhle tastes even better the next day as the flavors meld deeper into the fish.
8. 8
   serve · ~1 min

   Serve hot with steamed rice.

   1.Transfer the curry carefully to a serving bowl, ensuring the fish steaks remain intact.

   2.Serve piping hot alongside plain steamed rice.

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