Goan mackerel pickle or bangdyache lonche is made by cooking marinated mackerel in pickling spices and garlic. This recipe is also called as mackerel balchao.
Goan style mackerel pickle is a delicious tangy and spicy pickle made with mackerel. This recipe is also known as bangdyache lonche. Goa is a small coastal state located on the south western coast of India. Konkani is the mother tongue of Goans. In Konkani, mackerel is known as “bangde” and pickle is called as “lonche”. Hence the name bangdyache lonche.
This mackerel pickle recipe is also known as mackerel balchao or bangdyacho balchao. Balchao is a fiery dish from Goa and is almost like pickle. It can be made either in tomato sauce or tamarind sauce. We will see the method to make mackerel balchao in tamarind sauce.
Mackerel is found in abundance in Goa. Different recipes are cooked with dry and fresh mackerel like mackerel curry, cutlets, stuffed mackerel, recheado mackerel, fried mackerel, mackerel kismoor, etc. This pickle made with mackerel is also an easy and delicious recipe.
Ingredients to make mackerel fish pickle:
- Mackerel: Use firm fresh mackerel to make this fish pickle recipe.
- Spices: Spices like mustard seeds, fenugreek seeds, asafoetida, red chili powder and turmeric powder are used to make this fish pickle spicy.
- Tamarind: I recommend using fresh tamarind in this recipe. Soak it in warm water and extract pulp. However, if fresh tamarind is not available, use store bought tamarind paste.
- Garlic: Garlic adds the much-needed pungent flavour to this fish pickle.
How do we make fish pickle with mackerel?
- We make mackerel balchao with fresh mackerel. Remove the scales, cut fins, cut and discard the head, clean the fish and cut into 3 to 4 pieces. Wash the chopped fish pieces and marinate them by applying chili powder, turmeric powder and salt.
- Mix chili powder, turmeric powder and tamarind paste in a small bowl.
- Cook spices and garlic and grind or blend to a coarse paste.
- Heat a saucepan, add the ground spices, the spicy tamarind paste and marinated mackerel.
- Simmer till fish is cooked.
You might be interested in some more mackerel recipes. Also you must check this easy and delicious Goan prawns balchao recipe.
How long can we store mackerel pickle?
You can store this bangdyache lonche in fridge for up to 2 or 3 days. Since we don’t add vinegar in this fish pickle recipe, I will not recommend storing this for longer time.
Where to buy Goa mackerel fish pickles?
You can buy readymade fish pickles in Goan markets. Since you have the easy fish pickle recipe, make it at home and enjoy.
How to serve Goan mackerel fish pickle?
Serve this mackerel lonche with hot steamed rice, Goan lady fish curry, sol kadi, French beans subzi (val papdichi bhaji) and grated carrot salad.
Goan Mackerel Pickle | Mackerel Balchao
Ingredients
- 2 large Mackerels cut into 3 to 4 pieces
- 2 teaspoon turmeric powder
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon fenugreek seeds/methi
- 1 inch piece of asafoetida or 1 teaspoon asafoetida
- 3 tablespoon red chili powder
- 2 lemon sized ball of tamarind
- 20 garlic cloves chopped in thin pieces
- To taste salt
- 2 tablespoon oil
For marinating mackerels:
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1/2 teaspoon salt
Instructions
- Remove the scales, head, cut the fins and clean the mackerel. Wash and cut the mackerel into 3 to 4 pieces. Marinate by applying turmeric powder, red chili powder and salt. Keep the marinated mackerels aside for 20 minutes.
- Soak tamarind in 5 tablespoon warm water and keep aside for 20 minutes. Mash and extract tamarind pulp. You may also use store bought tamarind paste.
- Take a small bowl and mix, tamarind pulp, red chili powder and turmeric powder. Keep it aside.
- Add oil to a saucepan. Once the oil gets heated, add mustard seeds. When it splutters, add crushed asafoetida/powdered asafoetida, fenugreek seeds and roast for 5 minutes. Add chopped garlic and fry till aroma of garlic gets filed in air. Switch off the gas and let this cool.
- In the blender or mixer, add all the ingredients from the pan that is – garlic, asafoetida, some mustard and fenugreek along with little oil (from the pan) and grind/blend it to a coarse paste without adding water.
- Retain some mustard seeds in the pan along with some oil.
- Now, re-heat the pan in which some mustard seeds and oil is already present.
- To this add the ground blended paste.
- Next step is to add the tamarind and red chili paste.
- Add the marinated mackerel pieces in the pan.
- Add 1/ 4 cup water if needed. Do not add too much water. Pickle should be thick.
Notes
- You can store this bangdyache lonche in fridge for up to 2 or 3 days. Since we don’t add vinegar in this fish pickle recipe, I will not recommend storing this for longer time.
- You can use store bought tamarind paste if fresh tamarind is not available.
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Note: This recipe was published on 15th Nov 2015 and is republished.
How long would this last?
upto a week in fride