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Bangdyache Humman

Mackerels cooked in a tirphal flavoured coconut gravy This is a Sanjeev Kapoor exclusive recipe.

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Bangdyache Humman
Main Ingredients Mackerels , Coconut
Cuisine Maharashtrian
Course Main Course Seafood
Prep Time 26-30 minutes
Cook time 31-40 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Non Veg
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Ingredients list for Bangdyache Humman

  • 4 medium Mackerels
  • 1 1/3 cups Coconut scraped
  • 4 Whole dry red chillies
  • 1 teaspoon Turmeric powder
  • 1 tablespoon Tamarind pulp
  • 10-12 Tirphal pitted
  • to taste Salt
  • 2 Green chillies slit
  • 3 Kokum petals

Method

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  1. Grind coconut, red chillies, half the turmeric powder and tamarind pulp to a fine paste with sufficient water.
  2. Grind the trifal with one cup of water and strain. Use only the water.
  3. Cut the fish into four pieces each.
  4. Apply salt and the remaining turmeric powder and keep aside for fifteen minutes.
  5. Heat a kadai, put the trifal water, green chillies, ground paste and mix. Bring it to a boil.

Nutrition Info

Calories 565.45
Carbohydrates 22.51
Protein 22.765
Fat 42.715
Other Fiber 0.84
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