Teppla Ambat

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.

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