Sukhya Bangdyacha Khismoor Dried mackerels roasted and mixed with onions and coconut to make a delicious kachumber. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 17 Dec 2015 in Recipes Course New Update 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 Advertisment 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 Advertisment 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 #Coal #Salt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article