How to make Bangdyache Humman - Mackerels cooked in a tirphal flavoured coconut gravy

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mackerels , Coconut (नारियल)

Cuisine : Maharashtrian

Course : Main Course Seafood

Bangdyache Humman Recipe Card

Bangdyache Humman
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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. 

For more recipes related to Bangdyache Humman checkout Talela Bangda. You can also find more Main Course Seafood recipes like Khud Style Baked Fish, Crab Curry, Muj Gaad , Bangda Udadmethi.

Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Bangdyache Humman Recipe

  • Mackerels 4 medium

  • Coconut scraped 1 1/3 cups

  • Whole dry red chillies 4

  • Turmeric powder 1 teaspoon

  • Tamarind pulp 1 tablespoon

  • Tirphal pitted 10-12

  • Salt to taste

  • Green chillies slit 2

  • Kokum petals 3

Method

Step 1

Grind coconut, red chillies, half the turmeric powder and tamarind pulp to a fine paste with sufficient water.

Step 2

Grind the trifal with one cup of water and strain. Use only the water.

Step 3

Cut the fish into four pieces each.

Step 4

Apply salt and the remaining turmeric powder and keep aside for fifteen minutes.

Step 5

Heat a kadai, put the trifal water, green chillies, ground paste and mix. Bring it to a boil.