TIKHATT BAANGDA CURRY BY SANDHYA KINI MAYENKAR

Tikhatt Baangda curry with the tirphal harve lasun ani kokum.......goan special curry!!!!!
Spicy tangy lipsmacking and authentic goan machreal curry!!!!!

 

TIKHATT BAANGDA CURRY

INGREDIENTS:-

5-6 medium size machreal cleaned
3-4 kokum flakes
1/2 inch ginger cut fine lengthwise
5-6 garlic pods crushed
2 green chillies cut lengthwise
12-15 tephal seeds
Salt to taste

Grind to a fine paste:
1/2 coconut grated
10 kashmiri chillies
5 small red chillies
2 tbsp coriander seeds
1/2 tsp haldi powder
Small lump of tamarind
1/2 tsp rice

METHOD:

Grind the above mentioned ingredients to a very fine paste. Take the ground masala in a thick bottom kadaai and keep to boil. Meanwhile ads the kokum flakes, green chillies, garlic, ginger, tephal seeds and salt to taste.. When it comes to boil simmer and leave it covered for five minutes. Then add the cleaned machreal and boil for another ten minutes. Stir in between carefully so that the fish doesn't break.
Serve piping hot with plain rice. Tastes awesome!!!!!