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| Main Ingredients | Dried Mackerels, Coconut scraped |
| Cuisine | Maharashtrian |
| Course | Main Course Seafood |
| Prep Time | 26-30 minutes |
| Cook time | 1.30-2 hour |
| Serve | 4 |
| Taste | Tangy |
| Level of Cooking | Moderate |
| Others | Non Veg |
Ingredients list for Sukhya Bangdyacha Khismoor
- 8 Dried Mackerels
- 3 medium Coconut scraped
- 1 cup Coconut scraped
- 1/2 teaspoon Red chilli powder
- 1/4 teaspoon Turmeric powder
- 4 tablespoons Tamarind pulp
- to taste Salt
- 4 tablespoons Coconut oil
- 3 pieces Coal
- 2 tablespoons Fresh coriander leaves chopped
Method
- 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.
- 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.
- 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 |
| Carbohydrates | 175.5 |
| Protein | 56.1 |
| Fat | 121.1 |
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