Bangde Dhodak/ Mackeral Masala Konkani Style...

This is my Aayi's super-hit dish. So spicy that you can feel fumes coming out of ears if you are not the ones who can handle too much spice. Well, even as I think of it, my mouth starts watering :).

Traditionally, they spread a layer of fresh turmeric leaves(haldi paan) and cover the fish and masala completely and cook it, covered till done. Once you keep it on a simmered flame, there is no turning over the fish or any kind of mixing done. The aroma that the turmeric leaves give to the dish is unique and absolutely fantastic. My mom always keeps a stock of the dried turmeric leaves also, to be used for these and many other dishes. Alas, no turmeric leaves for me here. So I made it without the leaves. The whole flavour of the dish is from the turmeric leaves, the Teppal (Sichuan Pepper) and the Bhinda Sol ( dried Kokum).

Ingredients

Mackerals (Bangde), cleaned and cut - 3. I cut each one into 4 pieces.
Grated fresh/frozen coconut - 1/2 cp
Dried red chillies(I used the Byadagi variety) - 20, yes, thts not a mistake :).
Turmeric (haldi) powder - 1/4 tsp
Tamarind (2 big pieces)or preferably Bhinda Sol (dried Kokum ) - 3 pieces
Teppal (sichuan pepper) - 8
Salt - to taste

Method

- Marinate the washed and cleaned fish pieces with salt for 5 mins.
- Grind the coconut, chillies, tamarind, and haldi together to form a semi-fine but smooth paste. What I mean by this is, the paste should not be very fine like for fish curries, but little coarse. Also, the ground paste should not be too watery.
- Spread a layer of the turmeric leaves in the pan (if using).
- Put the fish pieces and the masala all into the pan, along with the teppal pieces. Add salt also. (if using kokum instead of tamarind, add it at this point). Cover with another layer of the leaves.
- Cover the pan and cook on simmered heat till done.
- Serve hot.
- This goes best with rice and Loshni Thoy (dal tempered with garlic).

Some points to keep in mind with this dish:
- Don't keep turning the fish pieces or mixing the masala to cook. It will get done on the simmered heat as fish does not need much time to get cooked.
- If using kokum pieces, do not add tamarind pieces while grinding the masala.
- Do not add water to the pan when cooking. The water used while grinding the paste itself is enough.
- The dish is done when the water content is reduced to minimal or the masala looks almost dry and kind of reddish.
- This dish always tastes better the next day as the fish sits in the spicy paste and gets all its goodness.
- And be sure you drink some lassi or buttermilk after feasting on this spicy dish ;).

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