How to make Talela Bangda -

Marinated mackerels shallow fried.

Sanjeev Kapoor

This recipe is from the book Konkan Cookbook.

Main Ingredients : Mackerels Whole, Kokum petals (कोकम की पँखड़ियाँ)

Cuisine : Maharashtrian

Course : Snacks and Starters

You can also find more Snacks and Starters recipes like Cocktail Samosa - SK Khazana Papdi Pineapple Chicken Spinach, Feta and Tomato Samosa

Talela Bangda

Talela Bangda 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 : 1.30-2 hour

Cook time : 6-10 minutes

Serve :

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Talela Bangda Recipe

  • Mackerels Whole slit 8 medium

  • Kokum petals 10-12

  • Lemon juice 2 tablespoons

  • Salt to taste

  • Red chilli powder 3 teaspoons

  • Turmeric powder 1/2 teaspoon

  • Ginger paste 2 tablespoons

  • Garlic paste 2 tablespoons

  • Oil shallow fry to shallow fry

  • Rice powder coarsely ground 1 cup

  • Lemon wedges a few for garnish


Step 1

Make a small slit at the stomach and clean the mackerels from inside and wash thoroughly. Make four to five quarter inch deep cuts on both the sides, apply salt and lemon juice.

Step 2

Keep aside for fifteen minutes. Soak kokum in half a cup of warm water for fifteen minutes, crush slightly, strain and keep aside.

Step 3

Mix red chilli powder, turmeric powder, ginger paste, garlic paste, kokum pulp and salt and marinate mackerels in this paste for half an hour, preferably in a refrigerator. Heat two tablespoons of oil in a frying pan.

Step 4

Roll the fish in rice powder and shallow-fry in small batches, without overcrowding the pan, for two to three minutes.

Step 5

Turn the fish, dribble some more oil and continue to cook on medium heat for two minutes or till the mackerels are light brown and crisp. Drain onto an absorbent paper. Serve hot garnished with lemon wedges.

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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.