Sukya Bangdyachi Kishmoor / Dry Mackerel Kishmoor

It is important to fry the dry Mackerel on the tawa so as to remove the raw fish taste.

I myself wonder what is the meaning of Sukya Bangdyachi Kishmoor / Dry Mackerel Kishmoor

🙂 Will surely go and do some study and let you people know the meaning. This can also be called as a type of salad as no cooking is required in this. But that is just a wild guess. OK, let me go and find the meaning… till then please have a look at the below recipe and try it in your kitchen too.

Ingredients:
5-6 dry mackerel
4 tablespoon grated coconut
1 tablespoon turmeric powder
1 medium sized onion, finely chopped
3 tablespoon tamarind paste
1 tablespoon red chili powder
1/2 teaspoon salt

Instructions:
Soak the dry mackerel in water for 4 hrs.
After 4 hrs scrap the skin and cut them into small 1/2 inch pieces carefully by separating the fish bones. This works better if done by hand.
Fry the dry mackerel pieces on tawa for 2 minutes and let it cool down.

Chop the onion into small pieces. Add the grated coconut, turmeric and chilly powder to this. Now add the small fried dry mackerel pieces. To this add the tamarind paste.
Mix everything properly.
Add salt to taste.

Serve this with Rice, Fish Curry and fried fish 🙂