How to make Sukhya Bangdyacha Khismoor -
Dried mackerels roasted and mixed with onions and coconut to make a delicious kachumber.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Dried Mackerels (सूखा बांगड़ा), Coconut scraped
Cuisine : Maharashtrian
Course : Main Course Seafood
You can also find more Main Course Seafood recipes like Fried Fish in Black Bean Sauce Tandoori Pomfret Grilled Fish With Curried Coconut Sauce Crab in Black Pepper Sauce
Sukhya Bangdyacha Khismoor Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 26-30 minutes
Cook time : 1.30-2 hour
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Sukhya Bangdyacha Khismoor Recipe
Dried Mackerels 8
Coconut scraped 3 medium
Coconut scraped 1 cup
Red chilli powder 1/2 teaspoon
Turmeric powder 1/4 teaspoon
Tamarind pulp 4 tablespoons
Salt to taste
Coconut oil 4 tablespoons
Coal 3 pieces
Fresh coriander leaves chopped 2 tablespoons
Method
Step 1
Grill the fish over live fire on a perforated grill till the skin is a little charred and fish cooked. Put in cold water, remove fins, tail and the charred skin. Keep the fish aside.
Step 2
Mix together mackerels, onions, coconut, red chilli powder, turmeric powder, tamarind pulp, salt and three tablespoons coconut oil in a wide mouthed dish. Burn the coals and when well lit, place them in a katori. Place this katori over the fish mixture.
Step 3
Pour the remaining coconut oil over the coals. When it starts smoking cover the dish with a lid. Keep it for one hour or till smoke subsides. Remove, add coriander leaves and mix the fish mixture again. Serve as an accompaniment.
Nutrition Info
Calories : 2018 Kcal
Carbohydrates : 175.5 gm
Protein : 56.1 gm
Fat : 121.1 gm
Other : 0
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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 www.sanjeevkapoor.com 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.
