Quick Easy Steps To Prepare This Coastal Recipe Bangda With Triphal

Every location has a few indigenous ingredients that offer the residents a sense of pride and a distinct flavor to their culinary dishes. Triphal, a spice that, for lack of a better analogy, is somewhat similar to Sichuan peppercorns almost like a coastal, earthier version of them – is popular in the Konkan region. Fresh green Triphal is dried until black and used to flavor a variety of foods, particularly greasy Omega 3 rich fish preparations like sardines and mackerel. Triphal has a distinct flavor characteristic, and in this recipe, turmeric leaves offer a pleasant aroma and flavor that complements rather than overpowers the Triphal.

Preparation Time: 10-15 minutes

Cooking Time: 10-15 minutes

Serves: 4

Ingredients:

4 whole mackerels (bangda), cleaned

20 triphal, soaked in 1/4 cup water

Salt to taste

1/2 teaspoon turmeric powder

1/2 teaspoon red chilli powder

3/4 cup grated fresh coconut

1 teaspoon coriander seeds

6 dried red chillies

2 fresh turmeric leaves, halved

10-12 kokum petals

2 tablespoons coconut oil

Method:

1. Make slits in the mackerels’ surface. Set aside the salt, turmeric, and red chilli powder.
2. Preheat the oven to 200 degrees Celsius.
3. To make a fine and thick paste, combine the coconut, coriander seeds, and dried chilies with two tablespoons of water.
4. Apply the paste to the mackerels, then add the triphals and kokum flowers and wrap them in turmeric leaves individually.
5. Arrange them in a baking dish and drizzle with coconut oil.
6. Bake the mackerels for 10 to 15 minutes.
7. Serve.

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