- 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.
- Grind to a fine paste red chillies, garlic, ginger, coriander seeds, jeera, pepper corns, turmeric powder & tamarind pulp.
- Heat oil and add sliced onions & fry well till golden brown.
- Add the above ground masala and fry well.
- Apply salt to the bangde / mackerels and marinate for ½ an hour.
- Now introduce the mackerels into the masala. Add 1 cup water and cook on slow flame.
- The pickled mackerel fish / bangdya che lonche/ bangda achari is ready to be served. Best enjoyed with a meal of steamed rice & curry.
Malayalam: Ayala, Aila, Aiyla
Tamil: Kanangeluthi, Kana Kayuthai, Kanaam, Keluthi aila, Kumla, Augalai, Ailai, Kanangeluthi
Telugu: Kannangadatha, Kanagarthalu
Konkani: Bangdo, Bangde