Pedve Teppal Ghashi (Konkani) Sardines Szechuan Pepper Curry

Pedvo/ Pedi (sardines) as it is known among Konkanis is a fish with a very rich omega-3 fatty acids and iron content. It is considered to be extremely beneficial if consumed by women during pregnancy and tastes great even otherwise. Konkanis usually prepare ghashi or deep fry this fish. The Teppel floavored Ghassi is very famous in Mangalore Konkani homes, and is mostly enjoyed during the rainy season. Try one and I am sure you will love this home made recipe.

Ingredients:
Sardines cleaned well (30)
1 onion fine chop for tempering to slight caramel
3 tsp coconut oil
Salt to taste

Making of Masala Paste: Make a fine smooth paste of the following ingredients.
1/2 Coconut grated coconut
7-8 roasted red chillies (Bedgi)
6 roasted Small red chilli
1 tsp tamarind concentrate
1 tbsp coriander seeds
8-10 Szechuan pepper (Teppal)

Method for Pedve ghashi:

• Chop off the head and tail and clean the fish thoroughly.
• Rub a little salt and lemon juice the fish and keep it aside.

• Roast the red chillies separately, followed by  coriander seeds, Teppel together in 1 tsp oil till they turn slightly brown.

• Grind the grated coconut, roasted red chillies, tamarind concentrate, roasted coriander and Teppel into a fine paste.

• Fry Chopped onions to caramel and empty this paste into a vessel and heat it until it starts boiling (adjust the salt).

• Now add the fish to the boiling gravy, just keep the boil for 2 mins and switch off the flame immediately.

• Serve hot curry with rice, some fried fish of your choice and some plain yogurt!