Bangdyache Amshe Tikshe: A Beloved Mackerel Curry from North Karnataka

To me this, this is the quintessential Chritrapur Saraswat dish as it uses most of the key ingredients of our food — teppal, red chillies, tamarind, coconut and fish. With roots in North Karnataka, this is a beloved recipe in the community. I have fond memories of my mother cooking this heady, flavourful fish curry on many occasions. Despite not eating fish, over the years, the aroma of the gravy has won me over. I still haven’t started eating fish, but the gravy, along with some rice, is a plate of heaven. The star of this dish is teppal, and here is an important tip when making bangdyache amshe tiksheto — add the teppal to the masala paste at the very end of the grinding process to avoid the paste turning bitter. 

Here’s my mother’s recipe for this classic fish curry. 

Recipe: Bangdyache Amshe Tikshe

(Serves 1)

Ingredients
1 mackerel 
25 g dried red chilli 
1/4 of a fresh coconut 
10 g tamarind 
10 g red chilli powder 
10 g turmeric powder 
5 g teppal 
Juice of 1 lime 
10 ml oil
Salt to taste
Chopped coriander, for serving

Method
Wash and clean the fish. Slit the fish remove the offal and clean the inside thoroughly. Make small slits across the body. Marinate the fish, all over and inside, with salt, lime juice and a little bit of the chilli powder and turmeric powder.
In a mixer, add the dry red chilies, coconut, tamarind pulp, and then, finally, teppal and grind to a very fine paste.
In a pan heat some oil. Once hot, add the paste and cook till the paste gives out oil. Add the rest of the chilli powder and turmeric powder, along with some water to form a semi-thick gravy.
When the gravy begins to boil, slide in the fish and boil till the fish is completely cooked. Season with salt and garnish with chopped coriander.
Serve hot with steamed rice.

Ajeet Kalbag is a chef, culinary consultant, entrepreneur and now culinary chronicler. When not setting up restaurants he reads, researches, documents and cook.

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