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Bangda (mackerel) is one of the popular fish to be eaten in the Konkan area of western India. Bangda is a stronger smelling fish and is an acquired taste for some. It is thoroughly enjoyed by the GSB community, and if you say “bangda sukke” they will go any distance to eat it. It was a regular preparation in my childhood home in Karwar.
All my children and my son-in-law Vilas love it. When my daughter Medha was in the UK, I would bake the sukke and send it to them. Even my son Milind, would get a take home parcel of banda sukke when he visited my family home in Karwar when he was in college.
Ingredients
Directions
Grind coconut with chilies, haldi and tamarind
Take a oven-proof dish, grease it with oil
Pour ground masala into the baking dish; add salt and tirphal; arrange bangada pieces in masala (covering them properly)
Place turmeric leaves on top and sprinkle little oil
Bake at 375℉ for 40-45 min till fish is cooked and it starts drying up on the edges
When you eat it, pour little coconut oil over it and enjoy
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