What Makes Mackerel A Favourite In Mangalorean Cuisine

South India’s coastal delicacies are world famous for many reasons - they are fiery, tantalising, irresistibly delicious, and cooked in unique culinary styles. All of these double when the main ingredient in the dish is fish. The coastal belt of Karnataka, for instance, is a treasure trove of fish curries and fish masala fries that come with a distinct taste and aroma, being truly symbolic of the region’s cuisine. Pomfret, anjal (seer), sardine, kane (lady fish), and silver fish are among the usual favourites. But what steals the show on most occasions are the delicious mackerels. 

Mackerel is abundantly found along the Arabian Sea coastline, and thus making the fish a household favourite in the states of Kerala, Karnataka, Goa, and Maharashtra. Today, we bring you two delectable ways to savour mackerels - the Mangalorean style!

Bangude Ghassi

Fondly called bangude or bangda, Mangaloreans love their popular Bangude Ghassi (the Tulu-style mackerel fish curry). It’s every bit spicy, slightly sweet and tangy, and absolutely unmissable. Best enjoyed with parboiled rice, this delicious fish curry is a popular Mangalorean dish. It takes about 40 minutes to make Bangude Ghassi ready. 

Here’s the recipe. 

Ingredients:

• 6 small mackerels
• 5-6 curry leaves
• Salt, to taste

For masala:

• 1 small onion
• 3 tbsp grated coconut
• 1 tsp coriander
• 1 pinch of jeera
• 1 pinch of methi
• 1 pinch of ajwain
• 6 peppercorns
• 3 long dry chillies
• 3 short red chillies
• 1 green chilli
• ¼ tsp turmeric
• ¼-inch ginger
• 1 marble size ball of tamarind

 For tempering:

• 4 garlic cloves
• 2 tsp oil

 Method:

• Clean the mackerels.
• Except for the ginger and tamarind, dry roast all the ingredients. Remove from heat and let it cool.
• Then, grind them with the ginger and tamarind with a little water.
• Place the fish in a pan and add salt, curry leaves, and the masala.
• Add about 2 cups of water and gently stir it to allow the masala to mix with the water.
• When the gravy has come to boil, turn off the flame.
• In another pan, heat the oil for tempering.
• When it is hot, toss in crushed garlic and stir for a few seconds before adding it to the gravy.

Another traditional seafood favourite, Mangaloreans love their Bangude Masala Fry. Easy to prepare, medium-sized mackerels are shallow-fried in this recipe, before which the fish is thoroughly slathered with a spicy-tangy masala paste. Most people enjoy it with red rice and fish curry for lunch, while others love to relish it with sannas and neer dosa. Here’s the recipe for Bangude Masala Fry. 

Ingredients:

• 6 mackerels
• 3 tbsp chilli powder
• 1½ tbsp cornstarch
• ½ tsp turmeric powder
• ¾ tbsp grated ginger
• 2 tbsp lemon juice
• Salt, to taste
• Water, as required
• Coconut oil, for frying

Method:

• Clean the mackerel, and score them on both sides.
• In a mixing bowl, put together chilli and turmeric powder, salt, cornstarch, and lemon juice. Add some water and mix them well. 
• Evenly slather the paste on the fish, including the scored slits.
• Allow the mackerels to marinate for at least an hour. 
• Heat coconut oil in a frying pan. 
• Then, carefully place the mackerels, put the lid, and allow them to cook for about 3 minutes each on both the sides. 
• Remove them from the pan, and place them on a paper towel to drain excess oil.
• Serve the fish with some lemon wedges.