Bangadyache Tepla Ambat Recipe
Bangadyache Tepla Ambat
Konkani Fish 'Curry'
Submitted By: Taz

Ingredients:

2 lbs Mackerel (Bangda) - cleaned and cut into 1-2 inch thick 'steaks'
1 Medium Red Onion (Pyaz / Piyavu) - small diced
1 inch piece Fresh Ginger (Adrak / Alem)
7 Dried Kashmiri Chiles (Kashmiri Mirch / Kashmiri Suke Marsang)
1 ½ Cups Grated Coconut (Nariyal / Naarlal) - fresh or frozen
10 Sichuan Peppercorns (Tirphal / Teppal) - green Sichuan peppercorns preferred
3-4 pieces Wet Kokum (Aamsol / Bhinda)
1 Tbs Coriander Seed (Dhania Saabut / Konpir)
¼ tsp Fenugreek Seed (Methi)
¼ tsp Turmeric Powder (Haldi / Halad)
1 tsp Kosher Salt (Namak / Meet) + to taste
3 Tbs Coconut Oil (Nariyal ka Tel / Naarla Tela) - separated

Preparation:
  1. Place Sichuan peppercorns in a small bowl and add 2 tsp of water - Set aside until needed 
  2. Place a small skillet over low heat - Add 1 Tbs of the coconut oil along with the dried chiles, coriander seed, and fenugreek seed - Roast (stirring constantly) for 1 minute - Transfer to the work bowl of a small food processor or blender
  3. Return the skillet to the heat and add the coconut - Roast (stirring constantly) until very fragrant (apx 1 minute) - Transfer to the work bowl of the food processor or blender with the spices
  4. Add the turmeric powder to the work bowl with the coconut and spices - Add 2 Tbs of water and blitz - Continue to add water a little at a time and blitzing until a very smooth, slightly thin ('watery') paste is formed - Set aside until needed
  5. Heat the remaining coconut oil in a medium pot, wok or kadahi over medium heat until shimmering - Add onion and 1 tsp salt and sauté until light brown in color (apx 8-10 minutes)
  6. Once the onions have browned, add the ground paste to the onions and give it a good mix
  7. Transfer the Sichuan peppercorns and their water to a mortar and pestle and slightly crush (you are not trying to grind into a paste here, you are just releasing their flavor) - Transfer to the onion/masala mixture - Add the kokum pieces - Thoroughly combine
  8. Add 1-1 ½ Cup water to thin the gravy (should be the consistency of tomato soup) - Bring to a boil - Allow to boil until the oil separates (boil should be emanating from the center and there should be visible floating oil around the outside)
  9. Add the mackerel pieces and mix them in making sure they are fully submerged - Allow to boil for 1 minute
  10. Cover and remove from heat - Allow to continue to cook using residual heat until fish is cooked through (apx 5-8 minutes) - Remove the Sichuan peppercorns if desired (or just eat around them)
  11. Serve hot garnished with steamed basmati rice, neer dosa, or your favorite Indian flatbread
    NOTE: The dish is even better when the gravy has had time to develop its flavor - Refrigerate for
                3-4 hours or, even better, overnight and reheat before serving for a truly incredible flavor

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