• 2 mackerels
  • 1 cup coconut grated
  • 1 teaspoon coconut oil (optional)
  • 2 teaspoon coriander seeds
  • 1 teaspoon cumin seeds (jeera)
  • 4 red chillies
  • 4 cloves garlic
  • ½ chopped onion
  • 3 triphala(optional)
  • 3 kokums
  • 1 teaspoon turmeric powder
  • 1 tomato
  • Salt to taste

All fish lovers will enjoy this sour and spicy dish. Among the fish available in the market mackerel/ bangda  is the most tasty. Mackerel Hot & Sour / Bangda Ambat Tikhat can be eaten with rice  or a roti.


Mackerel

 

 

 

 

 

 

 

METHOD:

  • Clean the bangda / mackerel fish  and cut into 3 pieces each.
  • Apply salt and marinate it for ½ an hour.
  • In a pan heat oil 1teaspoon oil, add red chillies and  coriander seeds  fry them till crisp.
  • Add the grated coconut and fry it for 2 minutes.
  • Now add cumin seeds and switch off the gas.
  • Grind to a paste the  onion, tomato, red chillies, coriander seeds, cumin seeds and coconut.
  • In a pan heat  1 tablespoon oil. Add 4 cloves of garlic and fry till light brown.
  • Add a teaspoon of turmeric  powder, the ground coconut masala paste, and fry for 5-7 minutes.
  • Add a cup of water, Kokum and cook for 2 minutes.
  • Add the Mackerel fish, salt, triphala and cook for 10 minutes by covering the pan.
  • Lastly pour 1 teaspoon of coconut oil (optional) and switch off the flame.
  • The bangda ambat tikhat / mackerel sweet & sour is ready to be served with simple steamed rice or roti.

Mackeral Hot & Sour

  • Scientific Name: Scomber scombrus
  • Hindi, Marathi, Konkani: Bangda
  • Malayalam: Ayala, Aila
  • Tamil: Kanangeluthi, Kana Kayuthai, Kanaam, Keluthi aila, Kumla, Augalai, Ailai, Kanangeluthi
  • Telugu: Kannangadatha, Kanagarthalu
  • Kannada: Bangde,Banguda, Telbangade
  • Urdu: BangraEnglish: Mackerel
  • English: Mackerel
  • Thai: Pla Thu
  • Portuguese: Cavala, Cavalinha
  • Italian: Maccarella
  • Spanish: Verdel
  • French: Maquereau
  • Chinese: Qing
  • Arabic: Ichtyol
  • Dutch: Makreel
  • German: Makrele
  • Swedish: Makrill