Tonak, a term commonly used by the Hindu community in Goa, literally meaning gravy or curry. This piquant tonak has no coconut, tomato-based and prepared with spice powders. Quick and easy to prepare with fresh fish lending a delicate flavour to the curry. Absolutely delicious, similar to ambot tik with the tangy taste coming from the tomato puree and freshly squeezed lemon juice. Best devoured with steaming hot rice and a vegetable side dish.
This curry can be prepared with mackerels, kingfish, prawns, squids, sardines or with any seasonal fish. When using mackerels, the spiceberry tirphal or teppal is added for its aroma and flavour. It goes so well with mackerel curry, a match made in heaven. The dried berries are lightly pounded so that they start to release its fragrance and enhance the curry. Overall, this tonak is very tasty and will definitely tempt you to go for a second helping.
To know more about triphal or teppal and to view how it looks, click here.
This curry can be prepared with mackerels, kingfish, prawns, squids, sardines or with any seasonal fish. When using mackerels, the spiceberry tirphal or teppal is added for its aroma and flavour. It goes so well with mackerel curry, a match made in heaven. The dried berries are lightly pounded so that they start to release its fragrance and enhance the curry. Overall, this tonak is very tasty and will definitely tempt you to go for a second helping.
To know more about triphal or teppal and to view how it looks, click here.
Mackerel Tonak
(Serves 6)
Ingredients:
6 medium-sized mackerels
1 onion (chopped)
4 large cloves of garlic (finely chopped)
1/2" ginger (finely chopped or grated)
2 green chillies (slit)
1/2 teaspoon turmeric powder
1 teaspoon chilli powder
1 teaspoon cumin powder
6 tirphal or teppal
400 grams tomatoes
few coriander leaves (chopped)
1 tablespoon lemon juice
1/2 bouillon cube
1/2 cup water
a pinch of sugar
2 tablespoons of oil
salt
Method:
Clean mackerels by cutting off the fins, tail and head. Remove scales if any and the innards. Cut into pieces or keep them whole, wash and season with salt.
Puree tomatoes in a blender and set aside.
In a pan, heat oil and saute onion till soft. Add garlic and ginger, fry till fragrant. Stir in the turmeric powder, chilli powder and cumin powder. Through a strainer, add the tomato puree to catch skin and seeds. Adjust the consistency of the gravy with 1/2 cup water.
Lightly pound the tirphal and combine with the gravy. Once it comes to a boil, add the fish, green chillies and bouillon cube. Lower heat, cover pan with lid slightly ajar and let the curry simmer till fish cooked through, around 5 minutes. Adjust seasoning with lemon juice, salt and sugar. (Once you add the fish, do not stir curry but gently turn fish or swirl pan.)
Garnish with coriander leaves and serve fish curry with steaming hot rice.
Note:
(Serves 6)
Ingredients:
6 medium-sized mackerels
1 onion (chopped)
4 large cloves of garlic (finely chopped)
1/2" ginger (finely chopped or grated)
2 green chillies (slit)
1/2 teaspoon turmeric powder
1 teaspoon chilli powder
1 teaspoon cumin powder
6 tirphal or teppal
400 grams tomatoes
few coriander leaves (chopped)
1 tablespoon lemon juice
1/2 bouillon cube
1/2 cup water
a pinch of sugar
2 tablespoons of oil
salt
Method:
Clean mackerels by cutting off the fins, tail and head. Remove scales if any and the innards. Cut into pieces or keep them whole, wash and season with salt.
Puree tomatoes in a blender and set aside.
In a pan, heat oil and saute onion till soft. Add garlic and ginger, fry till fragrant. Stir in the turmeric powder, chilli powder and cumin powder. Through a strainer, add the tomato puree to catch skin and seeds. Adjust the consistency of the gravy with 1/2 cup water.
Lightly pound the tirphal and combine with the gravy. Once it comes to a boil, add the fish, green chillies and bouillon cube. Lower heat, cover pan with lid slightly ajar and let the curry simmer till fish cooked through, around 5 minutes. Adjust seasoning with lemon juice, salt and sugar. (Once you add the fish, do not stir curry but gently turn fish or swirl pan.)
Garnish with coriander leaves and serve fish curry with steaming hot rice.
Note:
- The spiceberry tirphal or teppal is added only when mackerel is used.
- One-and-a-half beefsteak tomatoes weighing 400 grams were used.
See More Fish Curry Recipes
