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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.
For 4 servings
Marinate the Fish
Prepare the Masala Paste
Cook the Curry Base
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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.
This maharashtrian recipe takes 45 minutes to prepare and yields 4 servings. At 493.53 calories per serving with 30.32g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Curry and Cook the Fish
Garnish and Serve
This curry works wonderfully with other fish like pomfret (paplet), sardines (tarle), or even prawns (kolambi). Adjust the cooking time based on the seafood used.
For a thicker consistency, reduce the amount of water to 1.5 cups or simmer the curry for a few extra minutes before adding the fish.
To reduce the heat, use only Kashmiri red chilies and omit the Bedgi chilies and green chilies.
Mackerel is an oily fish packed with Omega-3s, which are essential for maintaining cardiovascular health, reducing inflammation, and supporting brain function.
The curry is rich in spices like turmeric (containing curcumin), ginger, and garlic, all of which are known for their potent anti-inflammatory and antioxidant effects.
Fish is a high-quality source of protein, which is crucial for building and repairing tissues, muscle development, and overall body function.
One serving of Bangda Tikhle contains approximately 470-500 calories. This is an estimate and can vary based on the size of the fish and the amount of coconut and oil used.
Yes, it is a nutritious dish. Mackerel is an excellent source of Omega-3 fatty acids, which are beneficial for heart and brain health. The curry also contains anti-inflammatory spices like turmeric and ginger. However, it is rich due to the coconut, so enjoy it in moderation as part of a balanced diet.
While traditional recipes use freshly grated coconut for the masala paste, you can use about 3/4 cup of thick coconut milk as a substitute. Add it in Step 4 along with the water, but note that the texture and flavor will be slightly different.
Bitterness can sometimes occur if the masala is over-roasted or burnt. Ensure you sauté the paste on medium heat just until the raw smell disappears and oil starts to separate. A squeeze of lime juice at the end can help balance any slight bitterness.
You can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat to avoid breaking the fish.