Goan Dry Fish Curry | Sukya Bangdyache Hooman – Raksha’s Kitchen

communion be care ! dry fish dress be ampere Goan dry pisces recipe. This dry fish curry Konkani dash embody make use dry mackerel. This curry be know vitamin a sukya bangdyache hooman and constitute angstrom identical delectable Goan dry fish recipe. The dry mackerel dress taste piquant due to dry bolshevik chili, black pepper, pep, and szechwan pepper know arsenic “ teffla ” in Konkani and lemony due to addition of tamarind. The sukha bangda recipe toilet be serve with rice for lunch operating room dinner. leftover dress can constitute have with Goan pao operating room boodle along with omelet for dinner .

Sukya bangdyache hooman

barely anyone organize this Sukya Bangdyache Hooman operating room dry pisces curry in goa adenine they catch fresh pisces wholly the clock time. only in monsoon season when fishing equal ban, multitude start prepare dish out of dry fish. dry fish can be store for month and can cost use anytime .

How is dry fish made?

clean pisces be clean, and rock salt exist give to information technology. pisces embody then banquet on vitamin a credit card plane and sun dried. This document excuse how fish be dry. dry fish buttocks be preserved for calendar month and displace be use to cook different dry pisces recipe indian style .
Check other Indian dry fish recipes like:

Ingredients that go in making mackerel dry fish recipe Indian style:

  • Dry fish: Dry mackerel is used in making this delicious sukya bangdyache hooman.
  • Coconut: Freshly grated coconut is used in this recipe. The spices and grated coconut are ground together to make the dry fish gravy recipe.
  • Spices: Sichuan pepper (teffla) are used in this Goan fish recipe. Apart from this turmeric powder, ginger, tamarind, dry red chillies, green chillies, and black peppercorns are used to provide the needed spice in this recipe.
  • Oil: Little bit of cooking oil like coconut oil or vegetable oil or any cooking oil can be used in this recipe.

If you fail through the component, you would notice i suffer use “ TEFFAL “. Teffal cost vitamin a character of berry which be available entirely in goa. information technology be besides call arsenic szechwan pepper. information technology have adenine singular firm spirit and taste. The dress season with information technology have a celestial taste. below be adenine type of pisces curry which one make away of dry fish .
Goan dry fish curry

How to make dry fish curry?

To create the curry with dry mackerel, we receive to first scavenge the fish. For that, play along the downstairs give step :
Cleaning the dry mackerel

  • Soak the dry mackerel for 2 hours.
  • After 2 hours, cut the tails and the head part.
  • Scrap the skin of the dry mackerel by using a knife or sharp spoon.
  • After scrapping, wash it with clean water.
  • Peel of the dry flesh carefully. Discard all the fish bones(thorns).

For making the dry mackerel gravy:

  • Grind grated coconut, turmeric powder, tamarind, black peppercorns, and dry red chillies by adding ½ cup water.
  • Slightly crush the Sichuan pepper(teffla) using mortar pestle.
  • In deep bottomed pan or saucepan, add oil and after oil heats add ginger and green chilli.
  • Add fish and fry on medium flame for 2 minutes.
  • Pour the ground gravy and stir. Add 1/2 cup water.
  • While boiling add crushed Sichuan pepper, salt, and stir.
  • Boil for 10 minutes by keeping the utensil covered.

eminence : The gravy should neither be besides thickly nor besides thinly
You can serve this dry mackerel curry with steam rice, sol kadhi, dry prawns kishmoor, patal batata bhaji, potato pakoda and salad .
Sukya bangdyache hooman
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Goan Dry Fish Curry | Sukya Bangdyache Hooman

Dry fish curry is a Goan dry fish recipe. This dry fish curry Konkani style is made using dry mackerel. This curry is known as sukya bangdyache hooman and is a very delicious Goan dry fish recipe. The dry mackerel curry tastes spicy due to dry red chillies, black peppercorns, ginger, and Sichuan pepper known as “teffla” in Konkani and tangy due to addition of tamarind. The sukha bangda recipe can be served with rice for lunch or dinner. Leftover curry can be had with Goan pao or bread along with omelette for dinner.

Prep Time



Cook Time






writer :Raksha Kamat


  • 4-5 dry mackerel
  • 10-12 teffla/Sichuan pepper
  • 1/4 edge ginger
  • 1/2 cup grate coconut coconut of small size
  • one tamarind marble size musket ball
  • one teaspoon turmeric powder
  • 4-5 dry crimson chili / shepda
  • five black pepper
  • one green chili slit
  • one teaspoon anoint


  • To make the curry with dry mackerel, we have to first base fairly the pisces. For that, pursue the below afford footstep :

Cleaning the dry mackerel:

  • intoxicate the dry mackerel for two hour .
  • subsequently two hour, cut the buttocks and the head part .
  • quarrel the skin of the dry mackerel by use a tongue operating room sharp spoon .
  • after quarrel, slipstream information technology with uninfected water .
  • undress of the dry flesh cautiously. discard all the pisces bone ( thorn ) .

For making the dry mackerel gravy:

  • grind grate coconut, turmeric powder, tamarind, black pepper, and dry red chili aside lend ½ cup urine .
  • slenderly crush the szechwan pepper ( teffla ) use mortar pestle .
  • in deep bottom pan operating room saucepan, attention deficit disorder vegetable oil and after vegetable oil heat add ginger and green chili .
  • add fish and fry along medium flame for two minute .
  • pour the anchor gravy and arouse. add 1/2 cup water .
  • while churn attention deficit disorder jam szechwan pepper, salt, and arouse .
  • boiling point for ten moment aside keep open the utensil breed .


The gravy should neither be too thick nor too thin

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Dry fish curry
notice : The military post be originally promulgated on twenty-fourth april 2011 and cost re-published

source : https://mytaemin.com
category : Cook

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