How to make Mackerel Imli -

Tamarind adds a special taste and flavour to this delicious mackerel dish.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Mackerels (बांगड़ा मछली), Tamrind paste

Cuisine : Karnataka

Course : Main Course Seafood

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For more recipes related to Mackerel Imli checkout Bangda Udadmethi, Bangda Udadmethi, Bangdyache Humman, Talela Bangda . You can also find more Main Course Seafood recipes like Prawn Green Masala Prawn and Cauliflower Curry Asian Prawn Curry Machchi No Patio

Mackerel Imli

Mackerel Imli Recipe Card


Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age. 
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits. 
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sour

Ingredients for Mackerel Imli Recipe

  • Mackerels 4 medium

  • Tamrind paste 1 1/2 tablespoons

  • Salt to taste

  • Turmeric powder 1/4 teaspoon

  • Oil 4 tablespoons

  • Garlic 6-8 cloves

  • Ginger 1 inch pie

  • Cumin seeds 1 teaspoon

  • Coriander seeds 1 tablespoon

  • Dried red chillies 5-6

  • Cloves 5-6

  • Cinnamon 1 inch piece

  • Scraped coconut 1/2 cup + to sprinkle

  • Onions finely chopped 2 medium

  • Sugar 1/2 teaspoon


Step 1

Place mackerels in a bowl, add salt, turmeric powder and ½ tbsp tamarind paste and rub in well. Keep the bowl in the refrigerator for ½ hour. Heat oil in a non stick pan.

Step 2

Grind garlic, ginger, cumin seeds, coriander seeds, dried red chillies, cloves, cinnamon, scraped coconut and 1 tbsp tamarind paste with a little water to a fine paste.

Step 3

Shallow fry the mackerels in the pan, turning sides, till lightly browned on both sides. Drain on absorbent paper. Add onions to the oil remaining in the pan and saute till lightly browned. Add ground paste and saute for 2 minutes. Add ½ cup water, salt and sugar and mix.

Step 4

Add fish and cook, covered, till fish is cooked. Transfer into a serving bowl, sprinkle a little scraped coconut and serve hot with steamed rice.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.