Introduction:
Bangda Tikhala is a traditional Maharashtrian fish curry made with fresh mackerel (bangda) cooked in a spicy, tangy, and coconut-based gravy. This dish is a coastal favorite, known for its bold flavors and aromatic spices that perfectly complement the rich taste of mackerel. Bangda Tikhala is best enjoyed with steamed rice, making it a comforting and hearty meal that brings the essence of coastal India to your table.
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Ingredients:
For the Fish:
4 medium-sized mackerels (bangda), cleaned and cut into pieces
1/2 teaspoon turmeric powder
Salt to taste
For the Tikhala Gravy:
2 tablespoons coconut oil or vegetable oil
1 large onion, finely chopped
2 medium tomatoes, finely chopped
2 green chilies, slit lengthwise
1 tablespoon ginger-garlic paste
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
1/2 teaspoon cumin powder
1 teaspoon garam masala powder
1 cup coconut milk
1 tablespoon tamarind paste or 2 pieces of kokum
Salt to taste
Fresh coriander leaves, chopped, for garnish
Instructions:
Marinating the Fish:
Clean the mackerel thoroughly and cut it into pieces. Marinate the fish with turmeric powder and salt. Set it aside for 15-20 minutes to allow the flavors to absorb.
Preparing the Tikhala Gravy:
Heat the oil in a large pan over medium heat. Add the finely chopped onions and sauté until they turn golden brown.
Add the ginger-garlic paste and slit green chilies, and cook for 2-3 minutes until the raw aroma of the ginger-garlic paste disappears.
Stir in the chopped tomatoes and cook until they become soft and the oil starts to separate from the masala.
Add turmeric powder, red chili powder, coriander powder, and cumin powder to the mixture. Cook for another 2-3 minutes, stirring continuously to ensure the spices blend well and don’t burn.
Cooking the Fish:
Gently add the marinated mackerel pieces to the pan, being careful not to break the fish. Sauté the fish for 2-3 minutes to coat it with the masala.
Pour in the coconut milk, stirring gently to mix everything together. Bring the curry to a gentle simmer.
Add the tamarind paste or kokum and salt to taste. Let the curry simmer for about 10-15 minutes, allowing the fish to cook fully and the gravy to thicken.
Final Touches:
Sprinkle garam masala powder over the curry and stir gently.
Garnish with freshly chopped coriander leaves.
Serving:
Serve the Bangda Tikhala hot with steamed rice or bhakri. The spicy, tangy, and creamy gravy paired with the tender mackerel creates a delicious dish that’s sure to satisfy any seafood lover.
Conclusion:
Bangda Tikhala is a quintessential dish from the coastal regions of Maharashtra, offering a perfect balance of spice, tang, and creaminess. The mackerel, with its rich flavor, absorbs the vibrant spices and coconut milk, making this curry an absolute treat. Whether you’re looking to explore traditional Maharashtrian cuisine or simply enjoy a hearty seafood meal, Bangda Tikhala is a must-try recipe that will leave you wanting more.
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