Mackerel Curry / Bangude Along With Teppal / Szechuan Pepper Fish Gravy

💁Ingredients for Marinate fish 🐟

4-5 Mackerel /Bangude 🐠
1/2 tbsp turmeric powder
1/2 tbsp Salt 
1 tbsp lemon 🍋 juice

💁For Masala

1 cup Fresh grated coconut 🥥
10-12  Badgi red chillies
1 tbsp coriander seeds
Amla size tamarind
8-10 Teppal / szechuan pepper  soak in water.
6-7 garlic pods
Salt to taste

💁Method

Wash and clean mackerel. Marinate Mackerel with turmeric powder, lemon juice and salt  and Keep it aside .

In the mean time grind roasted Badgi red chillies, coriander seeds , tamarind, raw garlic pods and grated 🥥 coconut into smooth paste. At this stage lastly put soaked teppal /szechuan pepper 💁just turn one round & stop👉grinding.

Heat 2tsp coconut oil in a vessel  and pour ground Masala and mix well for 2-3 mins. Add  salt to taste and sufficient water to get a gravy  and boil. Add few slightly crushed teppal cook till the gravy consistency. This is semi thick fish curry  starts boiling. Simmer the gas.Add the fish gently shake the pot 💁⌚⏰ clock & anti clockwise, so that masala is well coated on the fish.. Cook on low to medium flame for 5 mins & off the flame.Cover the pot & let it rest for awhile..Tangy spicy bangda curry is ready to be tasted..Best with boiled rice, as its eaten💁Thulunadu Traditionally.

Serve hot with rice after atleast 2-3 🕝hours 👉from cooking. Enjoy .The taste of gravy increases more on the next day..