Dry Bangda Fish Curry Recipe | Goan Sukya Bangdyache Hooman

Dry Bangda Fish Curry/Mackerel Curry, or Sukya Bangdyache Hooman, is a traditional Goan dish made using dried mackerel (sukya bangda). This flavorful curry is a perfect blend of spicy and tangy flavors, thanks to ingredients like dry red chilies, black pepper, tamarind, and Sichuan pepper (teffla), which is unique to Goan cuisine. It’s a comforting dish that pairs wonderfully with steamed rice for lunch or dinner. Leftovers can also be enjoyed with Goan bread (pao) and an omelet for a hearty meal.

In Goa, this dish is especially popular during the monsoon season when fresh fish is scarce due to fishing bans. Dried fish, which can be stored for months, becomes a versatile ingredient during this time. If you’re looking to try an authentic Goan recipe with dried fish, this curry is a must-try!

Table of Contents

Goan Dry Mackerel Fish Curry | Sukya Bangdyache Hooman Recipe

Ingredients

To make this delicious Goa-style dried mackerel curry, you’ll need:

Dried mackerel (sukya bangda) – 2-3 pieces
Water – For soaking
Freshly grated coconut – 1 cup
Dry red chilies – 4-5
Black peppercorns – 5-6
Turmeric powder (haldi) – ½ tsp
Tamarind (imli) – Small lemon-sized ball
Sichuan pepper (teffla) – 4-5 berries (optional but recommended)
Ginger – 1 small piece (about 1 inch), finely chopped
Green chili – 1, slit
Cooking oil (coconut oil or vegetable oil) – 2 tbsp
Salt – To taste

Step-by-Step Instructions

Step 1: Clean the Dried Mackerel

Soak the dried mackerel in water for about 2 hours to soften it.
After soaking, cut off the head and tail portions of the mackerel.
Use a knife or sharp spoon to scrape off the skin of the fish.
Wash the fish thoroughly in clean water and carefully peel off the flesh. Remove all bones and thorns from the fish. Set aside the cleaned mackerel.

Step 2: Prepare the Spice Paste

In a blender or grinder, add freshly grated coconut, dry red chilies, black peppercorns, turmeric powder, and tamarind, and add about ½ cup of water and grind into a smooth paste.

Step 3: Crush Sichuan Pepper

Using a mortar and pestle, lightly crush the Sichuan pepper (teffla). This will release its unique aroma and flavor.

Step 4: Cook the Curry

Heat 2 tablespoons of cooking oil in a deep-bottomed pan or saucepan over medium heat.
Add chopped ginger and slit green chili to the hot oil and sauté for about a minute until fragrant.
Add the cleaned mackerel pieces to the pan and fry on a medium flame for about 2 minutes.

Step 5: Add the Gravy

Pour the ground spice paste into the pan with the fried mackerel. Stir well to combine.
Add about ½ cup of water to adjust the consistency of the curry as needed.

Step 6: Season and Simmer

Add crushed Sichuan pepper (teffla) and salt to taste into the curry. Stir well.
Cover the pan with a lid and let it simmer on low flame for about 10 minutes, allowing all flavors to blend beautifully.

Serving Suggestions

Serve this flavorful dried mackerel curry hot with steamed rice for lunch or dinner.

This traditional Goan-style dried mackerel curry (Sukya Bangdyache Hooman) is a delicious way to enjoy dried fish in a spicy and tangy gravy that’s packed with coastal flavors. The Sichuan pepper (teffla) adds a unique aroma that makes this dish truly special, but even without it, this curry is sure to impress your taste buds.

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