Suke Bangdyache Human/Dried Salted Mackerel curry

Curry made with dried salted Mackerel and finished with tefal aka sichuan pepper for a mouth watering aroma!

Suke Bangdyache Human/Dried Salted Mackerel curry
Suke Bangdyache Human/Dried Salted Mackerel curry

In the olden days, fish was cured with dry salt and preserved for eating in the monsoons when fresh fish was scarcely available. This fish came to the rescue for many fish loving folks who didn’t find their meal quite palatable without fish on the plate. There are a number of dishes that you can prepare with this fish such as kismoor, human or curry, aatla(recipe to come soon) or just roasted! While the roasted smell can water a fish lover’s mouth, it can be totally obnoxious to a non-fish loving person! 🙁 

In our family there goes a saying that if a person has been travelling out of town for a long time and is sick  of eating out, this curry can literally fix his tummy and satisfy his soul. I am not sure whether it is just a joke but it actually does make you feel good 🙂

Tefal or sichuan pepper is a must for this curry. Without it, the curry would lack the quintessential flavor that it is known for.

Suke bangdyache tefalache human
Suke bangdyache tefalache human
Suke Bangdyache Human/Dried Salted Mackerel curry
  1. Dried Salted Mackerel - About 4 to 5, cleaned, skin removed and broken into pieces
  2. Oil - 1/2 tspn
  3. Green Chilies - 4, cut vertically or per desired amount of spice
  4. Tefal/Sichaun Pepper - About 8 - 10
  5. Kokum - 2-3
  6. Salt - to taste
To Grind
  1. Shredded coconut - 1 cup
  2. Water - 3/4th cup
  3. Turmeric powder - About a little less than 1/2 tspn
  4. Red Chilies - 5
  5. Garlic - 1 clove (Optional)
  6. Ginger - 1/8th portion of an inch (Optional)
  7. Tamarind - a big marble sized ball
  1. 1) Grind the ingredients listed to a fine paste and set aside.
  2. 2) In a pot, heat oil over medium flame. Saute Mackerel pieces in it for a minute or two.
  3. 3) Add the ground paste and all other ingredients except the Sichuan pepper. Adjust consistency. Be careful with salt as the fish already has some salt.
  4. 4) When the curry comes to a boil, add the pepper. Switch off the flame. Cover with lid. Let stand for a few minutes to let the aroma set it. Serve with hot rice.
  1. Serves: 6-8
  1. 1) If the coconut was previously refrigerated, use hot water to grind it.
  2. 2) If the Sichuan pepper is from an older harvest, lightly crush it using a mortar and pestle to bring out the flavor.
Meals and All Things Life

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