A classic coastal curry from Maharashtra. Tender mackerel is simmered in a fiery, tangy gravy made from fresh coconut, red chilies, and tamarind. It's a flavor explosion best served with steamed rice.
Prep20 min
Cook25 min
Soak15 min
Servings4
Serving size: 1 serving
494cal
30gprotein
15gcarbs
Ingredients
600 g Mackerel (cleaned and cut into 2-3 pieces each)
0.75 tsp Turmeric Powder (divided)
1.25 tsp Salt (divided, plus a pinch for marinade)
5 whole Kashmiri Red Chilies (for color and mild heat)
3 whole Bedgi Chilies (or other medium-hot dried red chilies)
A staple in Maharashtrian homes, this is the classic way to cook fluffy, non-sticky parboiled rice. Each grain remains separate, making it the perfect companion for dal, amti, or any flavorful curry.
Crispy, crunchy, and irresistibly savory, these thin lentil wafers are deep-fried to golden perfection in minutes. The perfect accompaniment to any Indian meal, adding a delightful texture and flavor.
Perfectly spiced Bangdyache Tikhle with steamed rice and crispy papad – a soul-satisfying homestyle meal!
This konkani dish is perfect for lunch. With 1683.62 calories and 38.3g of protein per serving, it's a nutritious choice for your meal plan.
35gfat
1 inch Ginger (peeled)
1 small Onion (roughly chopped, for the masala paste)
2 tbsp Vegetable Oil
3 whole Kokum Petals (optional, for extra tang)
2 whole Green Chilies (slit lengthwise)
2 cup Water (plus more for grinding if needed)
2 tbsp Coriander Leaves (finely chopped, for garnish)
Instructions
1
Marinate the Fish
In a bowl, gently rub the mackerel pieces with 1/4 tsp of the turmeric powder and a pinch of salt.
Set aside for 15-20 minutes while you prepare the masala.
2
Prepare the Masala Paste
Soak the dried red chilies and tamarind in 1/2 cup of warm water for 15 minutes to soften them.
In a blender, combine the soaked chilies and tamarind (with their soaking water), fresh grated coconut, coriander seeds, remaining 1/2 tsp turmeric powder, garlic cloves, ginger, and the roughly chopped small onion.
Grind to a very smooth, fine paste. Add a few tablespoons of water if necessary to facilitate grinding.
3
Cook the Curry Base
Heat oil in a wide pan or kadai over medium heat.
Add the finely chopped medium onion and sauté for 5-7 minutes until it becomes soft and translucent.
Add the ground masala paste. Stir and cook for 6-8 minutes, until the raw aroma disappears and you see oil separating from the sides of the paste.
4
Simmer the Curry and Cook the Fish
Pour in 2 cups of water, add the remaining 1.25 tsp of salt, slit green chilies, and optional kokum petals. Stir well to combine.
Bring the curry to a vigorous boil over medium-high heat.
Gently slide the marinated mackerel pieces into the boiling curry, ensuring they are submerged.
Reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes, or until the fish is cooked through. Do not stir with a spoon; instead, gently swirl the pan to prevent the fish from breaking.
5
Garnish and Serve
Once the fish is cooked, turn off the heat.
Garnish with finely chopped coriander leaves.
Let the curry rest for at least 10-15 minutes before serving to allow the flavors to deepen. Serve hot with steamed rice or bhakri (sorghum flatbread).
4
Serving size: 1.5 cups
98cal
2gprotein
19gcarbs
2gfat
Ingredients
2 cup Parboiled Rice (Known as Ukda Tandul in Marathi. Any medium or long-grain variety works.)
4 cup Water (For pressure cooking. Use 5 cups for an open pot.)
1 tsp Salt (Adjust to taste.)
1 tsp Ghee (Optional, but recommended for flavor and to prevent sticking.)
Instructions
1
Rinse and Soak the Rice
Place the parboiled rice in a large bowl. Rinse it under cold running water 3-4 times, gently rubbing the grains with your fingers, until the water runs mostly clear.
Drain the water completely. Add enough fresh water to cover the rice by at least an inch and let it soak for a minimum of 30 minutes. This step is crucial for fluffy rice.
After soaking, drain all the water from the rice using a fine-mesh sieve.
2
Pressure Cook the Rice
Transfer the drained, soaked rice into a 3-liter or larger pressure cooker.
Add 4 cups of fresh water, 1 tsp of salt, and the optional 1 tsp of ghee.
Give it a gentle stir to combine the ingredients.
Secure the lid of the pressure cooker and place it on the stove over medium-high heat. Cook for 2 whistles.
3
Rest and Fluff
After the second whistle, turn off the heat completely. Do not try to open the cooker.
Allow the pressure to release naturally. This will take about 10-15 minutes. This resting period allows the rice to steam perfectly.
Once the pressure has fully subsided, carefully open the lid.
Use a fork to gently fluff the rice from the sides. This separates the grains without breaking them.
4
Serve
Let the rice sit for another 2-3 minutes before serving.
Serve the hot Ukda Tandul with your favorite Maharashtrian dishes like Varan (dal), Amti, or any vegetable curry.
500 ml oil (for deep frying, like sunflower or vegetable oil)
Instructions
1
Heat the oil for deep frying in a kadai or a deep pan over medium-high heat. To check if the oil is ready, drop a small piece of papad into it. If it sizzles and rises to the surface immediately, the oil is at the right temperature.
2
Fry the papad one at a time. Gently slide one papad into the hot oil. Using tongs, press it down lightly to ensure it cooks evenly. It will expand and cook very quickly, in about 5-10 seconds.
3
Once the papad is crisp and lightly golden, immediately remove it with the tongs, allowing excess oil to drip back into the pan. Place the fried papad on a plate lined with paper towels to absorb any remaining oil. Repeat for all papads and serve immediately.
