Quick Bangada Tikhale Recipe | Spicy Mackerel Curry
Learn how to make authentic Bangada Tikhale in 15 minutes. A spicy, tangy Maharashtrian Mackerel Curry perfect for rice and bhakri. Easy & delicious!
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!