How to make Grilled Bangda -

Mackerels marinated in a spicy and tangy masala and grilled.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mackerel (बांगड़ा मछली), Kokum Petal

Cuisine : Maharashtrian

Course : Snacks and Starters

For more recipes related to Grilled Bangda checkout Bangda Fry, BANGDA FRY- Sk Khazana. You can also find more Snacks and Starters recipes like Papdi Pizza Frittata Moong Fingers Khaman Pattice

Grilled Bangda

Grilled 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 : 51-60 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Grilled Bangda Recipe

  • Mackerel 8 medium

  • Kokum Petal to taste

  • Lemon juice 2 tablespoons

  • Ginger 2 inch piece

  • Garlic 12-15

  • Kokum petals 10-12

  • Red chilli powder 3 teaspoons

  • Turmeric powder 1/2 teaspoon

  • Rice flour caramalized coarse 1 cup

  • Oil to baste

  • Onion cut into roundels and seperated into rings 1


Step 1

Clean the mackerel from inside and wash thoroughly. Make four to five quarter inch deep cuts on both the sides, apply salt and lemon juice.

Step 2

Set aside for fifteen minutes. Grind ginger and garlic to a fine paste. Soak kokum in half a cup of warm water for fifteen minutes.

Step 3

Remove the pulp, strain and set aside. Mix red chilli powder, turmeric powder, ginger-garlic paste, kokum pulp and salt and marinate mackerels in this paste for half an hour, preferably in a refrigerator.

Step 4

Heat a griller. Roll the fish in rice powder. Brush a little oil on the grill and grill the fish for five to six minutes or till the fish is cooked on both sides and the surface nicely browned and crisp. Baste a little oil once again. Serve hot garnished with onion rings.

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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.