• 3 Mackerel fish cut into 3 pieces 3 dry red chillies (Bedgi mirchi) ½ inch ginger 6-7 garlic cloves 1 teaspoon dhaniya/ coriander seeds 1 teaspoon jeera / cumin seeds 4 black pepper corns 2 medium onions sliced ½ teaspoon haldi/ turmeric powder 1 tablespoon tamarind pulp /amtaan 1 tablespoon lemon juice Salt to taste

PICKLED MACKEREL / GOAN BANGDYA CHE LONCHE / BANGDA ACHARI/ AIYLA PICKLE

Mackerel fish or Bangdo is curried in many  ways in the coastal regions, but this Goan way of pickling the Mackerel fish is unique and will tempt your senses with its aroma.

Mackerel

 

 

 

 

 

 

 

 

 

Pickled Mackeral cooking

 

 

 

 

METHOD:

  1. Grind to a fine paste red chillies, garlic, ginger, coriander seeds, jeera, pepper corns, turmeric powder & tamarind pulp.
  2. Heat oil and add sliced onions & fry well till golden brown.
  3. Add the above ground masala and fry well.
  4. Apply salt to the bangde / mackerels and marinate for ½ an hour.
  5. Now introduce the mackerels into the masala. Add 1 cup water and cook on slow flame.
  6. The pickled mackerel fish / bangdya che lonche/ bangda achari is ready to be served. Best enjoyed with a meal of steamed rice & curry.

Pickled Mackeral

Scientific Name: Rastrelliger kanagurta (Indian Mackerel); Scomber scombrus (Atlantic Mackerel)
English: Mackerel
Hindi, Marathi: Bangda
Malayalam: Ayala, Aila, Aiyla
Tamil: Kanangeluthi, Kana Kayuthai, Kanaam, Keluthi aila, Kumla, Augalai, Ailai, Kanangeluthi
Telugu: Kannangadatha, Kanagarthalu
Konkani: Bangdo, Bangde
Kannada: Bangde,Banguda, Telbangade