Teppal/Tirphal Mackerel Fish Curry| No Oil Konkani Fish curry with Sichuan pepper| Bangde Ambat

#fish #trending #konkani #cooking #fishcurry #curry #triphala #tirphal #sichuanpepper #mackerelfishcurry #mackerel #kokum #spice Hi Everyone.. Please Like ,share and subscribe @GaitondesKitchen Konkani/coastal cuisine is incomplete without fish or seafood.. my moms place Sunday lunch we must have fish curry along with fried fish its kind of ritual we follow every week..Teppal/Sichuan Pepper/Tirphal can be used in traditional veg gravy as well fish gravy. Teppal has very strong pungent flavour so quantity is the key while using it in any recipe as you don't want to overpower teppal flavour in any dish. This version of Mackerel/Bangada curry has a distinct flavour from Teppal or sichuan pepper with Kokums tartness. This spice goes well with strong flavoured fish like Mackerel or King Fish as they compliment each other perfectly. This dish something I grew up eating so many memories are attached to this recipe....I tried to replicate my moms recipe as authentic as possible.. Do try and let me how it goes in comment section!! Ingredients Teppal/Sichuan Fish Curry 1) 300 gms Mackerel or King Fish(any strong flavoured fish go well) 2) Salt to taste 3) 1/4 tsp Turmeric 4) 1.5 Cup Fresh Coconut 5) 10-12 Dry Red Chilies 6) 4-5 small kokum pieces 5) 1-2 green chilies 6) 6-7 Teppal/Tirphal/Sichuan Pepper +2tbsp Water 7) 1/4 inch Ginger crushed note: Spices can be increased depending on preference. Quantity of water can be increased or reduced depending on the consistency one like. Fish takes very less time to cook so be careful