How to make Sukhya Bangdyacha Khismoor -

Dried mackerels roasted and mixed with onions and coconut to make a delicious kachumber.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Dried Mackerels (सूखा बांगड़ा), Coconut scraped

Cuisine : Maharashtrian

Course : Main Course Seafood

Sukhya Bangdyacha Khismoor

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


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.

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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.