मMasala AtlasBiryani
Mumbai

Bangda Teekh Avni

Mackerel cooked in a spicy, thin Konkani red gravy.

Prep20 minCook20 minTotal40 minServes3DietNon-vegLevelEasySpice
Bangda Teekh Avni from Mumbai

About this dish

Bangda Teekh Avni is a staple in Konkani and Malvani households along the Mumbai coast. 'Teekh' refers to the spicy heat, and 'Avni' denotes the thin, watery consistency of the gravy that is designed to be soaked up by rice. The dish relies on the freshness of the Mackerel and the souring power of Kokum, a fruit native to the Konkan region.

Ingredients

The Fish

  • 3 Medium Mackerels (Bangda), cleaned and cut into halves
  • 1/2 tsp (2.5g) Turmeric powder
  • 1 tsp (5g) Salt

Masala Paste

  • 1 cup (100g) Fresh grated coconut
  • 6-8 Dried Kashmiri red chilies, soaked
  • 1 tbsp (15g) Coriander seeds
  • 4 cloves Garlic
  • 1/2 tsp (2.5g) Cumin seeds

The Gravy

  • 2 tbsp (30ml) Coconut oil
  • 1 Medium onion, finely chopped
  • 4-5 Dried Kokum petals
  • 2 Green chilies, slit
  • 1 cup (240ml) Water

Method

  1. 1

    Marinate the fish

    Rub the cleaned mackerel pieces with salt and turmeric. Let them sit for at least 15 minutes. This firms up the flesh of the fish, which is prone to breaking, and removes any 'fishy' odor.

  2. 2

    Grind the base

    In a blender, combine the coconut, soaked red chilies, coriander seeds, cumin, and garlic. Grind into a very fine, silky paste using a little water. The smoother the paste, the better the consistency of the 'Avni'.

  3. 3

    Sauté the aromatics

    Heat coconut oil in a wide, shallow clay pot (handi) or pan. Add the chopped onions and slit green chilies. Sauté on medium heat until the onions become translucent and soft, but not browned.

  4. 4

    Cook the ground masala

    Add the ground coconut paste to the onions. Stir continuously on low-medium heat for 5 minutes. You want to cook off the raw taste of the spices without letting the coconut curdle or stick to the bottom.

  5. 5

    Adjust consistency

    Slowly add 1 to 1.5 cups of water to the pan. Stir to combine until it forms a thin, free-flowing gravy. Bring the mixture to a gentle boil.

  6. 6

    Add the souring agent

    Drop in the kokum petals. Kokum provides a clean acidity and a slight pinkish hue to the curry. Let the gravy simmer for 2 minutes to release the kokum's flavor.

  7. 7

    Poach the fish

    Carefully slide the marinated mackerel pieces into the boiling gravy. Do not stir with a spoon; instead, gently swirl the pot to submerge the fish. Mackerel cooks very quickly.

  8. 8

    Simmer to finish

    Cover the pot and simmer on low heat for 6-8 minutes. The fish is done when the flesh turns opaque and flakes easily. Overcooking will make the mackerel tough and dry.

  9. 9

    Resting

    Turn off the heat and let the curry sit covered for 10 minutes. This 'resting' period allows the oils to rise to the surface and the flavors to deepen.

Notes & variations

  • If Kokum is unavailable, use a teaspoon of tamarind pulp, though the flavor profile will shift.
  • Coconut oil is essential for the authentic coastal aroma.
  • This curry tastes even better the next day as the fish absorbs the spices.
  • Ensure the fish is fresh; mackerel spoils faster than most other fish.

Serve with

Serve with steaming hot Ukda Chawal (parboiled red rice) and a side of fried fish.

Cook's note

Never use a spoon to stir the curry once the fish is added; mackerel is delicate and will disintegrate.

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