## Goan Mackerel Curry (Bangdyache Hooman) Recipe (Goan Recipes Style)
Discover how to make a delicious and authentic **Goan Mackerel Curry (Bangdyache Hooman) Recipe** with this easy-to-follow recipe. A traditional **Goan Recipes Lunch**, this dish is **High Protein Non Vegetarian** and perfect for any occasion.
**Yields:** 4 servings
**Prep time:** 10 minutes
**Cook time:** 20 minutes
**Total time:** 30 minutes
**Cuisine:** Goan Recipes
**Course:** Lunch
**Diet:** High Protein Non Vegetarian
### Ingredients for Goan Mackerel Curry (Bangdyache Hooman) Recipe:
* 2 Mackerel fish – cut into 3 to 4 pieces
* 6 tablespoons Fresh coconut – grated
* 4 Kashmiri dry red chillies
* 20 grams Tamarind
* 2 Green Chillies
* 1/2 inch Ginger
* 2 Kokum (Malabar Tamarind)
* 10 Sichuan peppercorns
* 1/4 teaspoon Turmeric powder (Haldi)
* Sunflower Oil – as required
* 1 teaspoon Red Chilli powder
* 1 teaspoon Turmeric powder (Haldi)
* Salt – as required
### Step-by-Step Instructions to Make Goan Mackerel Curry (Bangdyache Hooman) Recipe:
1. wash and cut the heads of the mackerel’s.
2. Then cut them into 2 or 3 pieces, discard the head.
3. Wash again after 10 minutes.
4. Marinate the Mackerel’s with the masala mentioned above for marinating and keep it aside for atleast 30 minutes in the fridge.
5. Grind the grated coconut, red chilies and tamarind together by adding 1/2 cup water.
6. Grind to make a thin gravy.
7. Next, in a wok/kadai, add 2 tablespoons oil.
8. When oil heats, chopped ginger and slit green chilies and fry them.
9. After the ginger and green chilies get fried in the oil, add the ground gravy and marinated mackerels together in a kadai.
10. Slightly crush the peppercorns and add them to the gravy.
11. Add the kokum petals and cook this till mackerels get cooked.
12. When the gravy starts bubbling, switch off the gas.
13. Check the salt and adjust accordingly.
14. You can make Goan Mackerel Curry and serve it with steamed rice and fried fish along with kokum kadi to enjoy a delicious Goan fish thali.
### Tips for the Best Goan Mackerel Curry (Bangdyache Hooman) Recipe:
* Always use the freshest ingredients available for the best flavor.
* Ensure your oil is at the correct temperature before frying; too low and food absorbs oil, too high and it burns.
### Related Recipes:
* [Bell Pepper Sabji Recipe-No Onion No Garlic](https://www.evatika.com/directory-recipe/listing/bell-pepper-sabji-recipe-no-onion-no-garlic/)
* [Chettinad Style Potato Kara Kuzhambu Recipe](https://www.evatika.com/directory-recipe/listing/chettinad-style-potato-kara-kuzhambu-recipe/)
* [Kashmiri Style Chokh Vangun Recipe – Baingan Masala](https://www.evatika.com/directory-recipe/listing/kashmiri-style-chokh-vangun-recipe-baingan-masala/)
