Goan Style Mackerel Sukha | Bangdyache Sukhe

Mackerel sukha or bangdyache sukhe is a hot and sour Goan fish recipe made with mackerel fish. The dish tastes best when made with baby mackerel or “bangduli” and hence some people also call it bangdulyache sukhe. This bangda fish sukha is a Goan traditional recipe and belongs to the GSB cuisine. It is a dry masala preparation and is a no oil fish recipe. It is served as a side dish. Mackerel is known as “bangdo” in Goa and sukhe or sukha means dry. Hence the dish is called as bangdyache sukhe.

Bangduli or baby mackerel are commonly found during the rainy season in Goa. The same Goan fish sukha recipe is also made with other varieties of fish like sardines, prawns or white sardines or anchovies. Some of these fish sukha recipes are:

• Sardines sukha (tallyache sukhe)
• White sardines sukha (vellyache sukhe)
• Prawns sukha (sungtache sukhe)

Let us see the ingredients that goes in making bangdyache sukhe:

• Mackerel: Mackerel or baby mackerel are used in this recipe. The sukha tastes best when made with baby mackerel.
• Coconut: Freshly grated coconut is used in this recipe. Since Goa is a coastal state in India, coconuts are found in abundance and hence it is used in cooking almost every traditional Goan recipe.
• Spices: The spices used in this recipe are dry red chillies, turmeric powder, red chili powder, tamarind, Sichuan pepper also known as “teffal” and kokum petals. Tamarind, kokum petals, dry red chillies, and Sichuan pepper which when used together makes the magic of turning this mackerel dish into a hot and sour fish recipe. The black berries in the recipe image are the teffal berries.
• Chillies: Green chillies are also used in this recipe.

For marinating mackerel:

• Red chili powder, turmeric powder and salt are the ingredients used for marinating the mackerels.

How to make mackerel sukha Goan style?

• Wash and clean the mackerel by cutting the head, fins, tail, and tummy. Cut each mackerel it into 3 to 4 pieces or more depending on the size of mackerel.
• Marinate the mackerel pieces by applying red chili powder, turmeric powder and salt and keep it aside in fridge for 15-20 minutes.
• Grind the grated coconut, red chilies, and tamarind together by adding ½ teacup water and make thick gravy with consistency thicker than chutney. Just one round in mixer/grinder is enough. See the recipe picture, it shows how thick the coconut should be ground. It should give you a faint idea.
• To a kadai and add the ground mixture from the mixer/grinder, 2 slit green chilies and marinated mackerels.
• Slightly crush “teffal” seeds using mortar-pestle and add them to the sukha gravy in kadai.
• Add the kokum petals and cook this till mackerels get cooked.
• Taste salt and adjust accordingly.

Also check out Top 10 Goan fish curry recipes.

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5 from 1 vote

Goan Style Mackerel Sukha | Bangdyache Sukhe

Mackerel sukha or bangdyache sukhe is a hot and sour Goan fish recipe made with mackerel fish. The dish tastes best when madewith baby mackerel or “bangduli” and hence some people also call it bangdulyache sukhe. This bangda fish sukha is a Goan traditional recipe and belongs to the GSB cuisine. It is a dry masala preparation and is a no oil fish recipe. It is served as a side dish. Mackerel is known as “bangdo” in Goa and sukhe or sukha means dry. Hence the dish is called as bangdyache sukhe.

Prep Time10 mins

Cook Time20 mins

Course: Main Course, Main Dish, Side Dish

Cuisine: Goan

Servings: 4 People

Author: Raksha Kamat

Ingredients

• 3 mackerel cut into pieces
• 5 tablespoon coconut grated
• 4 dry red chilies
• 1 tamarind marble sized ball
• 2 green chilies
• 2 kokum petals
• 10-15 teffal berry/Sichuan Pepper

For Marinating:

• 1 teaspoon chilli powder
• 1 teaspoon turmeric powder
• 1/4 teaspoon salt

Instructions

• Wash and clean the mackerel by cutting the head, fins, tail, and tummy. Cut each mackerel into 3 to 4 pieces or more depending on the size of mackerel.
• Marinate the mackerel pieces by applying red chili powder, turmeric powder and salt and keep it aside in fridge for 15-20 minutes.
• Grind the grated coconut, red chilies, and tamarind together by adding ½ teacup water and make thick gravy with consistency thicker than chutney. Just one round in mixer/grinder is enough. See the recipe picture, it shows how thick the coconut should be ground. It should give you a faint idea.
• To a kadai and add the ground mixture from the mixer/grinder, 2 slit green chilies and marinated mackerels.
• Slightly crush "teffal" seeds using mortar-pestle and add them to the sukha gravy in kadai.
• Add the kokum petals and cook this till mackerels get cooked.
• Check the salt and adjust accordingly.

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Note: The post was originally published on 12th Jan 2015 and is re-published and might contain affiliate links.