Fish curry using teppal / Teppal aambat in konkani

Teppal is a strong spice used in Konkani cooking. Teppal also known as Sichuan pepper (or Szechuan pepper). It is used in vegetarian and non vegetarian cusines of konkani people. Not all the variety of fishes goes well with teppal, but a very few like Macerels ( Bangda), Sardines (Tharles), Shevto, Moori.

The curry is very hot with a pungent aroma of  teppal. All what is required is :

Coconut Grated : 1/2 cup
Red Chillies       :  10- 15  ( Or more as preference)
Green Chillies    :   5 -6
Vatamb soal      :   6-7

Teppal              : 5 -6

Grind the above ingredients into smooth paste.

Clean the fish, apply salt  and let it marnate for around 1/2 hour.

Now, put the grounded paste in a vessel, let it simmer. Now add the marinated fish and cook it for 10 minutes by adjusting the salt.

The curry is ready to be served. Chapati and Rice goes really good with this curry.