Amshe– Tikshe = Tangy and Spicy curry of fresh mackerel!

BANGDA AMSHE TIKSHE

Active ingredients

4 mackerels (bangda), cleaned up and cut into half
8-10 tirphal
1 tbsp oil
12-16 garlic cloves, squashed
10-12 dried Kashmiri red chillies
1 cup scraped fresh coconut
Fresh coriander sprig for garnish
Gravy
2 tbsps oil
8-10 garlic cloves, crushed
2 green chillies, slit
Salt to taste
2 tbsps tamarind pulp
To serve
Onion roundels
Lemon wedges
Green chillies
Steamed rice

Technique

1. Put the tirphal into a blender jar and mix to a coarse powder. Add 1/4 cup water and mix till smooth. Strain the mixture into a bowl.
2. Heat oil in a non-stick pan. Add garlic and sauté till golden.
3. Add dried red chillies and coconut and mix well. Prepare for 1-2 minutes. Take the pan off the heat and allow to cool a little.
4. Transfer the mixture into a mixer jar and add 1 cup water and blend to a fine paste.
5. To make the gravy, heat oil in a non-stick kadai.
6. Include garlic and sauté till golden brown. Add green chillies and mix well. Include the blended paste and blend well.
7. Include salt and blend well. Prepare for 1-2 minutes. Pour 1 cup water, mix and cook for 1-2 minutes. Add the tirphal mixture and mix well.
8. Include 1/2 cup water, mix, cover and cook till it pertains to a boil. Slide in the mackerel halves and blend well.
9. Add 1/2 cup water, change salt and mix well. Cover and cook for 4-5 minutes.
10. Include tamarind pulp, mix, cover and cook for 4-5 minutes. Change the heat off and transfer into a serving bowl. Garnish with coriander sprig and serve hot with onion roundels, lemon wedges, green chilli and steamed rice.

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