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Bangdyache hooman
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5 from 4 votes

Mackerel Curry / Goan Bangdyache Hooman

Bangdyache hooman means Goan Mackerel curry made with fresh mackerels in a tangy and spicy coconut gravy. This is the tastiest mackerel curry you will ever have. Gluten free and very simple mackerel recipe. Can also make with tinned mackerels.
Course Main Course
Cuisine Goan, Indian
Prep Time 30 minutes
Cook Time 20 minutes
Servings 4 People
Author Raksha Kamat


  • Mixer grinder
  • Kadai / wok


  • 2 Mackerels cut into 3-4 pieces
  • 6 tablespoon coconut grated
  • 4 dry red Kashmiri chilies
  • 1 marble sized ball of tamarind
  • 2 green chilies
  • 1/2 inch ginger
  • 2 kokum petals
  • 10-15 triphal/sichuan pepper/teffal
  • ¼ teaspoon turmeric powder
  • 2 tablespoon oil

For Marinating:

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


  • Wash and cut the heads of the mackerels. Then cut them into 2 or 3 pieces, discard the head. Wash again after 10 minutes.
  • Marinate the mackerels with turmeric powder and red chili powder and keep aside for atleast 30 minutes in a fridge.
  • Grind grated coconut, red chilies and tamarind together by adding 1/2 cup water into a thin gravy.
  • In a kadai, add 2 tablespoon oil. When oil heats, add chopped ginger and slit green chilies and fry them.
  • Close your nose as the aroma will be too strong.
  • Add the ground mixture and marinated mackerels together in a kadai.
  • Slightly crush the Sichuan pepper or "teffala" seeds using mortar and pestle and add them to the gravy.
  • Add the kokum petals and cook this till mackerels get cooked. When the gravy starts bubbling, switch off the gas.
  • Check the salt and adjust accordingly.
  • Note: Remember to keep the flame on low heat while cooking.


Remember to keep the flame on low heat while cooking.