↑
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Recipes
  • Recipes A-Z
  • Travel
  • Copyright
  • Media
  • Privacy Policy
  • Shop
  • Contact Me
  • Somethin’ Fishy

Ruchik Randhap

Food & Memories of Mangalore

You are here: Home / All Posts / Bangde Atati (Mackerel Masala)

April 5, 2011

Bangde Atati (Mackerel Masala)

103
SHARES
TwitterFacebook103PinterestPocketTelegramWhatsAppYummly
In the olden days a very popular way of cooking fish/meat dishes was called the ‘voir-pondha uzo’ (where coals are placed over the lid of the vessel making it a two way cooking process). This particular recipe was authentically made using the same technique as per my mum-in-law. However since these days nobody really uses earthen pots (called ‘Kundlein’ in Konkani) in which the best tasting food used to get cooked, the technique has also become almost redundant. Who has free access to coal these days? I literally begged my isthri-wala (laundry guy) to get me some coal as they use irons boxes fuelled by coal to make clothes wrinkle free…after sometime I just stopped asking him.
However, today’s non-stick pans do the same job just fine, but ofcourse, earthen pots are earthen pots – there’s something totally homely about them – the earthy fragrance and flavour is something else. Personally I still prefer making Pork Bafat in the ek-lauta (one and only) Kundlein that my mum-in-law gave me a few years ago. I have kept it carefully & use it once in a while like a prized possession. Even when I eat out, if there’s a Hyderabadi dum biryani that comes in an earthen pot – I’m sold!
Pin
Atati is a word used to describe a very dry kind of dish with very little gravy. Atati is arrived at by ‘drying up’ the gravy resulting in a thick gravy with loads of shindaap (whole ingredients that form the base of the gravy). The success of this recipe also depends on the freshness of the Mackerels (ofcourse like any other fish). If you are a novice in buying fish, then here’s a tip. The freshest catch they say, especially the Mackerel always reflect the colours of sunset – if they sparkle with a silverish grey shine – they are fresh. If a bunch of greyish red Mackerels give you a lacklustre look, then they are not so fresh – probably a couple of days old lying in the ice box. Fresh Mackerels should be firm to the touch, if your finger leaves a deep impression – move over to the next fisherwoman πŸ™‚ Old Mackrels will give out an unpleasant fishy smell (‘himsaan’) so even if you get not so fresh Mackerels, make sure you wash them in plenty of water with salt & turmeric and leave them to drain in a slotted colander before cooking them.
Pin

Β 

Mackerel Masala
(Printable Recipe)Recipe Source: My mum-in-law



You Need:
  • 4 big Mackrels (Bangde in Konkani, Bangude in Kannada & Tulu, Baangda in Marathi/Hindi)
For the masala
  • 8 long dry chillies (reduce it to 5-6 chillies if you prefer less spicy although mackrels are best eaten in a spicy flaming hot gravy)
  • 1 tsp jeera
  • 1/4 tsp haldi/turmeric powder
  • 1/2 tsp vinegar
  • 1 small ball of tamarind

Note: You can replace the chillies, jeera & turmeric by just adding 2 tbsp bafat powder (preferably without the garam masala added to it)

For the shindaap/tempering (whole ingredients to be fried before the ground masala is added)
  • 2 medium onions sliced
  • 1 green chilli (if you are petrified with the number of chillies used, reduce the red chillies if you wish but retain this green one, it gives a nice flavour)
  • 1 inch piece of ginger finely chopped
  • 6 cloves of garlic finely chopped
  • 1 large tomato chopped finely
  • 2 tbsp finely chopped coriander leaves
  • 1 stalk or 5-6 curry leaves (kadipatta)
Method:
1. Clean the fish thoroughly with salt and leave to drain. Then apply salt & turmeric powder and set aside
2. Heat a wok/thick bottomed pan, add oil and then add kadipatta & onion & fry lightly. Toss in the 3 G’s (ginger-green chillies-garlic), fry some more and then add the tomato & chopped coriander. Reduce the flame and fry till the oil leaves the sides.
3. Add the masala & fry a little. Add 1/2 cup of water & salt to taste. Bring the gravy to a boil and then turn off the flame.
4. Slit the mackrels at the belly & stuff this masala into each fish.
5. Add the fish back to the remaining gravy in the wok and gently cover the mackrels with the rest of the masala. Cook on very slow flame for 5 minutes and then turn them over gently to be cooked on the other side for another 5 minutes.
6. Serve hot with steaming hot brown or white rice
Pin

 

Tip: Mackrels cooked in an earthen pot are the ultimate in taste!
Pin

 

103
SHARES
TwitterFacebook103PinterestPocketTelegramWhatsAppYummly

Filed Under: All Posts, Mangalorean Recipes, Seafood Tagged With: Bangda, Bangde, Bangude, Catholic Cuisine, Fish, Fish Curries, Mackerels, Mangalorean Specials

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating





This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. May says

    April 5, 2011 at 5:19 pm

    Come July, we will start getting mackarels in Lohr. I am gonna prepare this for sure!!!!

    Reply
  2. Shireen says

    April 5, 2011 at 5:29 pm

    Thats great! Let me know how it turns out πŸ™‚

    Reply
  3. sharada says

    April 6, 2011 at 3:36 am

    i stumbled upon your blog just a couple of days back and i am hooked to it.Yes i am a konkani from goa but sad that i don' have very good knowledge about konkani cuisine now i have found your blog will learn a lot mostly seafood speciality.
    Th bhangde curry looks lips smacking…slurp.Will definitely give it a try.

    Reply
  4. Shireen says

    April 6, 2011 at 6:59 am

    Thanks Sharada! Let me know how it turns out and yeah, Mangalore and Goa have an almost similar cuisine, I enjoy Goan food just as much, will check out ur blog too – its lovely!

    Reply
  5. Ambreen says

    April 6, 2011 at 3:58 pm

    Hi Shireen. This looks tempting….lovely clicks! You've a nice blog here. Thanks for visiting me and joining as a follower.
    There is an award for you in my blog. Please accept it.
    http://simplysweetnsavory.blogspot.com/2011/04/crrot-kheer-awards.html

    Reply
  6. Shireen says

    April 6, 2011 at 4:29 pm

    Hi Ambreen! Thank you so much for your compliments and for the lovely award! It's the first award i have received on the blogsphere and im touched πŸ™‚

    Reply
  7. sailaja says

    April 7, 2011 at 6:00 am

    Hi Shireen, just chanced upon your lovely blog today. Great going!

    Sailaja
    http;//sailusfood.com

    Reply
  8. Shireen says

    April 7, 2011 at 7:52 am

    Thanks a ton Sailaja, you have a lovely blog..im a big fan!!

    Reply
  9. May says

    April 17, 2011 at 11:15 am

    Shireen!!!!!!!!!! I got bangdas yesterday!!!! Our first catch for this year….:D I am gonna prepare this tomorrow. Gosh, I am so excited as it has been 6 months since we last ate mackarels…:)

    Reply
  10. Shireen says

    April 18, 2011 at 4:44 pm

    Yum yum May! Pls try & post the pics πŸ™‚ Enjoy ur bangdes (im sure u've finished them by the time i post this comment)!!

    Reply
  11. prema says

    June 11, 2011 at 1:33 pm

    Shireeeeeeeeeeeeen, This is something I want to eat right now! Im buying 1 plumpy bangde tommorow and will make it and eat it myself. Simply love your blog. God Bless u for it

    Reply
  12. Shireen Sequeira says

    June 11, 2011 at 2:26 pm

    Thank u plema πŸ˜€ thanks for the compliment, and yes, u must eat whatever ur heart craves for! tell me how it went!

    Reply
  13. Ramona says

    November 2, 2011 at 4:27 pm

    Tried this with bread today. Was really tasty πŸ™‚

    Reply
  14. Shireen Sequeira says

    November 2, 2011 at 4:58 pm

    Thanks Ramona πŸ™‚ glad u liked it.. Thanks for trying & for the feedback

    Reply
  15. Marina Koland says

    January 27, 2016 at 8:53 am

    Hi! I have been looking for this recipe for a long time, Waiting to try it out. Thanks for your wonderful recipes!

    Reply

Primary Sidebar

Looking for Something?

Stay Connected

Hi, I am Shireen Sequeira, a food blogger with a passion for exploring different cuisines and cultures. Having lived in several cities across the world, including Mangalore, Bangalore, Mumbai and Dubai, I have developed a deep appreciation for the unique flavours and ingredients that each place has to offer.

My blog Ruchik Randhap is a reflection of my love for food, travel, photography and storytelling. Through my posts, I take my readers on a culinary journey, sharing my experiences of discovering new dishes, meeting home cooks, local chefs and food artisans, and uncovering the rich history and traditions behind Mangalorean recipes and the diverse world of international cuisine.

Whether you're a seasoned foodie or just starting to explore the world of gastronomy, I hope that my blog offers something for everyone. So why not join me on my culinary adventures and discover the world one recipe at a time!

Know More...

Trending This Week

  • Cream Pan ~ Japanese Custard Filled Cream Buns
  • Sago Coconut Pudding
  • Homemade Jamun Wine | Java Plum Wine
  • Hariyali Chicken | North Indian Style Chicken Curry
  • Nihari Gosht | Mutton Nihari
  • Pork Bafat | Dukra Maas
  • Pathrade (Steamed Rice Cake with Shredded Colocasia Leaves) + Video!

Subscribe To Receive Recipes Directly In Your Mailbox!

Categories

  • Airfryer Recipes
  • All Posts
    • Recipe Compilations
  • Baby & Toddler
  • Bakes
    • Breads
    • Cakes, Cupcakes & Brownies
    • Cookies, Tarts & Bars
    • Healthy Bakes
    • Pies & Puffs
  • Basic Recipes
  • Beverages
  • Breakfast
  • Chicken
    • Indo Chinese
  • Chutneys Dips & Sauces
  • Coconut Milk Based Recipes
  • Eggs
  • Festive Cooking
    • Christmas
    • Monthi Feast
  • Global Cuisine and Fusion Food
  • Home Remedies
  • Mangalorean Recipes
  • Meal Ideas
  • Mince
  • Mutton Beef and Pork
  • Poli & Seasonal Specialities
  • Preserves
    • Pickles & Jams
    • Spice Blends & Curry Pastes
  • Pressure Cooker Recipes
  • Recipes With Video
  • Restaurant Reviews
  • Rice, Pasta and One Pot Meals
  • Seafood
    • Fish
  • Soups & Salads
  • Starters, Snacks & Savouries
    • Appetizers & Starters
    • Snacks & Savouries
  • Sweets & Desserts
    • Indian Sweets
    • Western Desserts
  • Thanksgiving Recipes
  • The Boshi Series
  • Travel
  • Uncategorized
  • Vegetarian
    • Curries, Dals and Sambhars
    • Paneer
    • Sides
    • Vegan
  • When The Hubby Cooks!

Copyright Β© 2023 Β· Ruchik Randhap by Shireen Sequeira Β· Hosted & Managed by Host My Blog