Are you looking for a quick, spicy, and authentic seafood dish? This Bangada Tikhale recipe is exactly what you need! Originating from Maharashtra, “Tikhale” refers to a spicy, watery curry that is packed with flavour yet incredibly simple to make. In this recipe, we use fresh Mackerel (Bangada), which is known for its distinct taste and health benefits, especially during the winter months.
Unlike complex fish curries that require grinding pastes or long marination times, this Mackerel Curry recipe comes together in just about 15 minutes. The magic lies in the “fodni” (tempering) of crushed garlic and the tangy kick of Kokum (Amsul), which perfectly balances the heat of the Kolhapuri masala. Whether you are a beginner in the kitchen or a seafood lover craving a rustic meal, this Bangada Tikhale will surely make your mouth water. Let’s get cooking!
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Ingredients List:
- 3 medium-sized Mackerel Fish (Bangada), cleaned and cut.
- 1/2 ladle Oil (approx. 1-2 tbsp).
- 9–10 Garlic cloves, roughly crushed (do not chop fine).
- 1/4 tsp Turmeric Powder
- 1.5 tbsp Kolhapuri Masala (or use any spicy red chilli powder/Malvani masala).
- 3–4 petals Kokum (Amsul) (adjust for sourness).
- Salt to taste.
- 1 Glass of Water (regular room temperature water).
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Step-by-Step Instructions:
- Heat the Oil: Place a pan or kadai on the stove. Add ½ ladle of oil and let it heat up nicely.
- Fry the Garlic: Add the 9–10 crushed garlic cloves to the hot oil. Sauté them until they turn slightly golden brown. This garlic tempering is the soul of the Bangada Tikhale recipe.
- Add the Fish: Gently slide the 3 cleaned Mackerel (Bangada) fish pieces into the pan.
- Season with Spices: Immediately add a pinch of turmeric powder and your Kolhapuri masala (or red chilli powder) over the fish.
- Add Tanginess: Toss in the Kokum (Amsul) petals. This gives the curry its signature tangy flavour.
- Season with Salt: Add salt to taste.
- Mix Gently: Give the pan a very gentle stir or swirl to coat the fish with the masala. Be careful not to break the fish pieces.
- Add Water: Pour in 1 glass of plain water. You can adjust the quantity depending on how thick or thin you want the curry (rassa) to be.
- Simmer: Lower the flame to medium. Let the curry boil and simmer for about 5 to 7 minutes. You can cover it with a lid if you like, but it cooks well without one too.
- Serve Hot: Once the fish is cooked (do not overcook), turn off the flame. Your spicy Bangada Tikhale is ready to serve!
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Cooking Tips for Better Results:
- Don’t Overcook: Mackerel cooks very quickly. 5-7 minutes is usually enough. Overcooking will make the fish tough or cause it to fall apart.
- Garlic is Key: Do not skip the garlic or use garlic paste. Freshly crushed garlic cloves fried in oil give this dish its authentic rustic aroma.
- Spice Level: If you don’t have Kolhapuri masala, you can mix Red Chilli Powder with a little Garam Masala or Goda Masala as a substitute.
- Handle with Care: Instead of using a spoon to mix vigorously, hold the handles of the pan and swirl it gently to mix the masala and water. This keeps the fish pieces intact.
Variations:
- Less Spicy Version: Reduce the amount of Kolhapuri masala and add a little Kashmiri Red Chilli powder for colour without the intense heat.
- Vegetarian “Tikhale”: You can use the same base gravy recipe with potatoes or brinjal (eggplant) instead of fish for a quick vegetarian side dish.
- Sourness Substitute: If you can’t find Kokum, you can use a small piece of tamarind or a squeeze of lemon juice at the end, though Kokum is traditional for Bangada Tikhale.
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Serving Suggestions:
- This Bangada Tikhale is best enjoyed with traditional Maharashtrian sides:
- Bhakri: Jowar (Sorghum) or Rice Bhakri is the classic combination.
- Steamed Rice: The thin, spicy curry (rassa) tastes amazing poured over hot plain rice.
- Fried Fish: Pair it with a side of Rava Fry Bangada for a complete seafood feast.
Also Read – Simple Maharashtrian Dry Prawns Sukkha Recipe
FAQs:
Q1: Can I use other fish for this recipe?
Ans: Yes! While this is a Bangada Tikhale recipe, you can use other fatty fish like Sardines (Tarli) or even Prawns using the same method.
Q2: What if I don’t have Kolhapuri Masala?
Ans: You can substitute it with Malvani Masala or a mix of regular Red Chilli Powder and a pinch of Garam Masala. The taste will be slightly different but still delicious.
Q3: Is this curry very spicy?
Ans: Traditionally, Bangada Tikhale is meant to be spicy and tangy. However, you can adjust the red chilli powder to suit your personal taste.
Q4: How long does Mackerel take to cook?
Ans: Mackerel is a delicate fish. In boiling curry, it typically takes only 5 to 7 minutes to cook completely.
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Quick Bangada Tikhale Recipe | Spicy Mackerel Curry
Ingredients
- 3 medium-sized Mackerel Fish Bangada, cleaned and cut.
- 1/2 ladle Oil approx. 1-2 tbsp.
- 9–10 Garlic cloves roughly crushed (do not chop fine).
- 1/4 tsp Turmeric Powder
- 1.5 tbsp Kolhapuri Masala or use any spicy red chilli powder/Malvani masala.
- 3–4 petals Kokum Amsul (adjust for sourness).
- Salt to taste.
- 1 Glass of Water regular room temperature water.
Instructions
- Heat the Oil: Place a pan or kadai on the stove. Add ½ ladle of oil and let it heat up nicely.
- Fry the Garlic: Add the 9–10 crushed garlic cloves to the hot oil. Sauté them until they turn slightly golden brown. This garlic tempering is the soul of the Bangada Tikhale recipe.
- Add the Fish: Gently slide the 3 cleaned Mackerel (Bangada) fish pieces into the pan.
- Season with Spices: Immediately add a pinch of turmeric powder and your Kolhapuri masala (or red chilli powder) over the fish.
- Add Tanginess: Toss in the Kokum (Amsul) petals. This gives the curry its signature tangy flavour.
- Season with Salt: Add salt to taste.
- Mix Gently: Give the pan a very gentle stir or swirl to coat the fish with the masala. Be careful not to break the fish pieces.
- Add Water: Pour in 1 glass of plain water. You can adjust the quantity depending on how thick or thin you want the curry (rassa) to be.
- Simmer: Lower the flame to medium. Let the curry boil and simmer for about 5 to 7 minutes. You can cover it with a lid if you like, but it cooks well without one too.
- Serve Hot: Once the fish is cooked (do not overcook), turn off the flame. Your spicy Bangada Tikhale is ready to serve!
