Stuffed Mackerel (Bharillo Bangdo) — Coconut Chutney Style
Whole mackerel stuffed with a coconut-garlic-tamarind chutney, coated in semolina, and pan-fried until crispy — a Goan signature dish.
Servings 2 people
Ingredients
- 2 whole mackerels cleaned (head and fins removed)
- 1 teaspoon chili powder for marinating the fish
- 1 teaspoon turmeric powder for marinating the fish
- Salt to taste
For the stuffing:
- 3 green chilies
- 3 tablespoons grated coconut
- 4 –5 garlic pods
- ½ inch ginger
- 1 inch piece of tamarind
- 1 teaspoon coriander seeds
- 4 –5 black peppercorns
- ½ teaspoon cumin seeds
- 4 tablespoons chopped coriander leaves
- ½ medium onion finely chopped (added raw, after grinding)
For the coating:
- 1 cup rawa semolina
- ½ cup rice flour
- ½ teaspoon chili powder
- ½ teaspoon turmeric powder
- Oil as needed for frying
Instructions
- Clean the mackerel, removing only the head and fins. Marinate with chili powder, turmeric powder, and salt.
- Grind all stuffing ingredients except the onion, adding a little water if needed — keep the paste thick, not watery.
- Mix in the raw chopped onion and salt to taste.
- Cut open each mackerel along the bone to create a stuffing pocket.
- Stuff generously and apply the paste to both sides of the fish.
- Mix semolina, rice flour, chili powder, and turmeric powder on a plate.
- Coat the stuffed mackerel evenly in the semolina mixture.
- Heat oil in a pan. Fry on low flame for 10 minutes, flip gently with two spatulas, add a little more oil, and fry for another 10 minutes.
Notes
Keep the flame low throughout — semolina burns quickly.
Use two large spatulas when flipping to keep the stuffing intact.
Use two large spatulas when flipping to keep the stuffing intact.