Bod actually means head in Konkani. At my mom’s place, we hardly ate fish head. The maid who cleaned fish would take the heads away. But on rare occassions, they were retained to make this curry. My Annu (dad) and Annamma (granny) loved it. Specially during days when my Granny would be feeling sick and not feeling like eating anything, Amma would make this or any other spicy curry get her taste buds back alive.
I made this curry with mackerel and licked the last bit of the gravy off. You can make it with minimal ingredients that are easily available in any Indian kitchen. I prefer to make it with coconut oil. Do give it a shot, if your taste buds don’t get tantalized, then ‘pasia waapas’
- Mackerel Fish – 2, cut into 3 pieces
- Onion – 3 nos, medium sized, finely chopped
- Chilli powder – 2 tbsp or more as per spice tolerance
- Tamarind extract – 1 tbsp, if thick ( I used readymade extract)
- Salt to taste
- Coconut oil – 3 tbsp
- Heat oil in a pan. Add onions and saute till they turn golden, do not brown them much.
- Add chilli powder and saute for a minute on low flame.
- Add tamarind extract, salt and 2 cups of water.
- Add in the fish pieces, cover and let it simmer covered.
- Stir lightly in between.
- Switch off the gas once the gravy has attained your desired consistency. (It should neither be too runny nor thick)
- Serve hot with steamed rice.