Bangda Tikhle
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
- 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.
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.
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.
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.
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).
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use the freshest mackerel possible for the best taste. Look for fish with clear eyes and firm flesh.
- 2For a silky smooth curry, ensure the coconut masala paste is ground as finely as possible.
- 3Avoid overcooking the mackerel, as it can become tough. It's cooked when the flesh turns opaque and flakes easily.
- 4For a more authentic Malvani/Konkani flavor, add 4-5 tirphal (Sichuan peppercorns) while grinding the masala.
- 5Letting the curry rest is crucial. It allows the fish to absorb the flavors of the gravy, making it taste even better.
- 6For a richer flavor, use coconut oil instead of vegetable oil.
Adapt it for your goals.
Different Fish
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.
Thicker GravyThicker Gravy
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.
Milder VersionMilder Version
To reduce the heat, use only Kashmiri red chilies and omit the Bedgi chilies and green chilies.
Why this is on our healthy list.
Rich in Omega-3 Fatty Acids
Mackerel is an oily fish packed with Omega-3s, which are essential for maintaining cardiovascular health, reducing inflammation, and supporting brain function.
Anti-Inflammatory Properties
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.
High in Protein
Fish is a high-quality source of protein, which is crucial for building and repairing tissues, muscle development, and overall body function.
Frequently asked questions
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.
