How to make Bangda Amshe Tikshe -

Mackerels cooked in a sour and spicy coconut masala flavoured with tirfal.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mackerels (बांगड़ा मछली), Tirfal

Cuisine : Goan

Course : Main Course Seafood

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For more recipes related to Bangda Amshe Tikshe checkout Bangda Udadmethi, Bangda Udadmethi, Bangdyache Humman, Talela Bangda . You can also find more Main Course Seafood recipes like Grilled Fish With Corn And Pineapple Salsa Seafood Manchurian Meen Molaga Bhaji Greek Style Squid

Bangda Amshe Tikshe

Bangda Amshe Tikshe Recipe Card


Goa's 450 years under Portuguese domination produced a unique, syncretic blend of East and West that is at once exotic and strangely familiar.  The various influences have made the Goan cuisine an interesting blend of tastes as a result of which it has a phenomenal repertoire of both vegetarian and non-vegetarian delicacies.  Though the recipes and techniques of the two major communities – Hindu and Christian – are different but as a rule the cuisine that comes under the umbrella of Goan is simple but chilli hot and spicy. Traditionally the food is cooked on wood fires in clay pots that are fired by the village potter. Though in the modern times, quite a few Goans have had to leave their land in search of greener pastures, they still get homesick for the smoky flavour of the fish curry and rice that get their distinct taste being cooked in crowded sweaty, smoky kitchens in earthenware pots over wood fires.      

Prep Time : 11-15 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Bangda Amshe Tikshe Recipe

  • Mackerels (Bangda) cut into 4 pieces each

  • Tirfal 8-10

  • Coconut oil 3 tablespoons

  • Garlic cloves crushed 12-16

  • Dried red chillies (bedgi) broken 8-10

  • Fresh coconut scraped 1 cup

  • Tamarind paste 1 1/2 tablespoons


Step 1

Grind the tirfal with ¼ cup water and strain into a bowl.

Step 2

Heat 1 tbsp oil in a non-stick pan, add 6-8 crushed garlic cloves and sauté till golden.

Step 3

Add dried red chillies, coconut and mix well. Transfer into a mixer jar, add tamarind paste and little water and grind into a coarse mixture.

Step 4

Heat the remaining oil in a non-stick handi. Add the remaining crushed garlic cloves and sauté till golden. Add a little water to the ground mixture and put into the handi.

Step 5

Add 1-1½ cups water and the tirfal water. Add salt, bangda and mix well. Cover and cook for 4-5 minutes.

Step 6

Transfer into a serving bowl and serve hot.

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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.