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A classic Goan fish curry featuring the unique, tingly flavor of tirphal (Sichuan peppercorns). Tender mackerel is simmered in a tangy, spicy coconut-based gravy, soured with kokum. A true taste of the Konkan coast.
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.
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.
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.
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.
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.
A classic Goan fish curry featuring the unique, tingly flavor of tirphal (Sichuan peppercorns). Tender mackerel is simmered in a tangy, spicy coconut-based gravy, soured with kokum. A true taste of the Konkan coast.
This goan recipe takes 45 minutes to prepare and yields 4 servings. At 438.49 calories per serving with 25.73g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Replace fish with firm vegetables like potatoes, drumsticks, or mushrooms. Add the vegetables earlier and cook until tender before simmering.
Use 2 tsp Kashmiri red chili powder and 1.5 tsp coriander powder instead of whole spices to save time on grinding the masala.
This curry also works wonderfully with other fish like sardines (tarle), pomfret (paplet), or even prawns. Adjust cooking time for prawns as they cook much faster.
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