{Recipe}Goan Mackerel Cutlets/Bangde Almona

The most common fish cutlets found in Goan kitchens. Common dish out of common fish, Mackerel Cutlets or locally called Bangde Almona the best appetizer for parties and other family gatherings.

In my blog you will also find Tuna and King Fish Cutlets where preparation and procedure remains the same but Mackerels cutlets tastes fabulous. 

Bangde Almona preparation is very simple and also involves minimal time.These cutlets are very handy snacks, Hungry? Just place few hot cutlets between the soft pao along with shredded cabbage salad, every bite will be most memorable ones. Most of the goan dishes always taste better the next day after reheating, same goes for these Almonas. Enjoy Bangde Almona as snacks or side dish based on your tummy demand :)

Nothing better than my papa purchasing Mackerels & I getting busy with deboning of the mackerels, mixed with our Goan Green Masala and finely chopped onion. Then round up and shallow fry. There's no quick & easy snack as fish cutlets. So lets begin preparation of Bangde Almona.

Servings -20

Cuisine-Goan

Author-Ispolina Silveira

Preparation Time :45 min

Cooking Time :10 min

Ingredients

6 Fresh Mackerels

1/2 Tsp Salt

1/2 Tsp Turmeric

2 Eggs

1 Cup Rava/Semolina

Oil for frying

Goan Toddy Vinegar(for grinding)

2 Table spoon of Goan Green Masala

YouTube Video with Step wise preparation .

Step Wise Method

1.Take around six mackerels and was well.Just remove the head part and keep aside.

2.Place the cleaned mackerels in deep pan or kadai,add little water ,salt, turmeric and cook on medium flame for about 10 to 15 min.

3. Debone the mackerels and smash well.

4.Add green masala and fried onions and mix well all ingredients well.

5.Then take the mackerel mixture on your palm and shape into round cutlets.Dip into beaten egg and then coat into semolina.Place the roundels on a plate and keep aside.

6.Then place a flat pan and shallow fry the cutlets till light golden brown.It might take around 10 min for each batch to fry.

7.Fried cutlets place it on kitchen towel to observe excess oil.

8.The tasty cutlets are ready.Serve hot as snacks or as i said earlier the place it between pao or slice bread and enjoy yummy sandwich.

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Bangdyanche Hooman/Mackerel Hooman

Bangdyanche Hooman is nothing but Goan Mackerel Curry.The Only twist in this Hooman is very less ingredients and added flavour of Teppal/Tirfhal/Teflam( szechuan pepper). This beautiful Hooman recipe is given by my Best Buddy Shalan patil . So thankful to her that she provide me this simple Fish Curry recipe.

Normally a fish curry recipe will have ingredients like coconut,raw onion,red chilies,cumin seeds,dry coriander seeds,garlic,some even add ginger ,pepper corns etc.But today's recipe it has only coconut,dry chilies .dry coriander,szechuan pepper  and Tamarind....isn't it so simple. Lets begin 

Ingredients

6 Mackerels(clean and Cut)

1 Coconut Grated

12 Dry Red chilies

2 Table spoon of coriander seeds

1 Small size ball of Tamarind

1 Tsp of Turmeric

10-12 Trifhal/Teppal/szechuan peppers

(can soak in little water for some time)

salt as per Taste

Water for grinding

Method

1.First apply to the cleaned mackerels salt and little Turmeric and keep aside until you prepare for the Grinding.

2.Then in a mixture jar add grated coconut,red chilies,coriander,tamarind and turmeric,with required water grind the ingredients to fine paste.Then at the last grind add trifhal and grind for few seconds.Grinding trifhal will give more flavour to the Hooman.

3.Add the ground masala to the kundle(Mud vessel) or any vessel ,then add required water and keep it on stove with medium flame.

4.Once you see hooman boiling add the cut pieces of Mackerels and also add salt if required.

5.Let it cook for 10 min or more until mackerels are cooked.

6.Serve Hooman hot with steamed rice.

Thanks for visiting my page and recipe.

Below are the other Goan Fish Curry recipes.

Goan Mackerel Curry

Goan Style Fish curry & Fish fry----Mudushi Curry/Lady Fish Curry

Goan Recheado Masala Recipe

Here comes the recipe of my favourite masala "Goan Recheado Masala". It's a very versatile Masala paste and must to have paste in all goan Kitchens. Recheado masala is used stuffing fish like Bangde (mackerels),Pomplet (pomfrets),Calamari (squids) and also vegetables like bhende(ladyfinger),eggplant slice etc and then shallow frying. Red Recheado masala is blend of Indian spices which gives Spicy flavour ,vinegar for savoury flavour and last sugar for the sweetness as most of the goan food is.

The preparation of Recheado paste may requires prior 30 min of soaking of the spices in Vinegar and then grinding to fine paste.The paste you can preserve for about six months because there is no water involved in grinding.As you read you might have noticed its ground only by using vinegar.Also because of sugar and fried onions the masala nice sweet taste.

Servings : 250 gram(bottle full)

Preparation Time : 40 min

Ingredients

100 Gram Kashmiri chilies+few small chilies with spice

1 Table spoon Cumin seeds

1 Table spoon of pepper corns

1 Table spoon Cloves

1 Table spoon sugar

3 Inch of ginger

2 Large pod of Garlic(peeled)

1 Large Stick of cinnamon

2 Tsp Turmeric Powder

Salt as per taste

Oil

Vinegar for Grinding the Recheado Paste

Method

1. In large bowl soak all the ingredients accept sugar,onion and oil.(ingredients to be soaked red chilies,garlic,ginger,pepper corns,cumin seeds,turmeric,salt)soak for about 30 min.

2.After 30 min up grind all the ingredients to a fine smooth paste.While grinding add vinegar as an when required.Add sugar and grind again.

3.Chop the onion very fine and the fry till golden brown.After onion is cooled down add the same to the recheado paste and mix well.Using of fried onions is optional you can prepare the paste with onions too.

4.Then nicely store in glass jar and store in refrigerator .Can use for all your fish fries,and other recipes.

Note:Other few recipes which you can follow are as below:

Pomfret Recheado

Mackerel Recheado Recipe!!!

Prawns Recheado fry !!!

Goan Stuffed Calamari /Squid with shrimps

would love to hear from you :) 

Bangdyachi Udid meethi

Bangdyachi Udid Meethi is a thick curry prepared by grinding coconut along with most important ingredients that is Udid (black lentils) and meethi (fenugreek seeds) and raw rice . Udid meethi is little thick form of curry then the normal curry which we make. Fresh mackerels brings extra taste to the curry along with the tanginess of tamarind pulp. Udid meethi is best to be served with steamed rice or can enjoy with Goan pao.

Servings 6
Total Preparation Time : 40 min
Cooking Time : 20  min

Ingredients

6-7 medium size mackerels
1/2 coconut scrapped
2 Large onions
5-6 red chilies(kashmiri or byadgi )
2 Tsp Udid (Black lentil split)
2 Tsp Raw rice
1/2 Tsp Fenugreek seed
2 Tsp Coriander seeds
1/2 cup of Tamarind pulp(or small ball of tamarind)
1/2 Tsp of pepper corns
1/2 Tsp of Turmeric powder
salt as per taste
oil for frying
water for grinding

Method

• Clean the mackerels and cut into pieces ,apply salt ,little turmeric powder and keep aside.
• Meanwhile heat up a pan and fry one onion in little oil until light brown,then add scrapped coconut and roast till the cornflour changes to brown.
• Remove the mixture from pan and keep aside to cool,in the same pan add 1/2 tsp of oil and roast the red chilies and coriander seed.remove the same n keep in plate,In the same pan roast the fenugreek seeds,raw rice and udid until light brown.Do not burn or as might taste bitter.
• Once all the ingredients are cooled then grind all ingredients to a fine paste and tamarind while grinding
• Add around 2 Tsp of oil to a pan ,once heated add the reaming onion and fry well.Then add the ground paste and fry well for 5 min.Then add water as required .
• Once the masala starts to boil add the mackerels pieces and stir slowly.Cook on medium flame for 10 min and occasionally keep stirring so that the masala doesn't stick the pan. Make sure the mackerel pieces are not broken while stirring.
• Once done serve the Udid meethi with steamed rice or with pao or also can serve with chapati or rice bhakri.

Goan Mackerel Curry

When i make fish curry its feast in my home because i enjoy rice more with fish curry then any other curry .We make fish curry by using different types of fish and each fish gives all together different taste to the same coconut curry.

Goan curry is mainly prepared by using coconut as its base along with some spices like red chilies,dry coriander seed ,cumin,tamarind and other few spices.I feel its also a healthy form of curries since there is no use of oil but yes there are few fish curries and gravies were we do make use of oil.The colour of the curries depends on the type of chilies used,in case of this fish curry recipe you will find the colour very pale because the chilies used are short chilies available in near by Store called as Guntur chilies mostly grown in Andhra Pradesh which has spice but no colour.

Servings 6

Total Preparation Time : 30 Min

Cooking Time : 15 -20 min

Ingredients

3 Mackerels cut into pieces

1/2 Coconut grated

4-5 Red chilies

5 pepper corns

1/2 Tsp Cumin Seeds

1 Table spoon Dry coriander seeds

5 flakes of Garlic

1 onion sliced 

1 Small ball of tamarind

1/2 Tsp Turmeric powder

4-5 Triphal/sichuan pepper

Salt as per taste

Water as required

Method

• Wash the cut mackerels well,then apply salt and little around 1/4 tsp turmeric and keep aside.
• Soak in water red chilies,tamarind,dry coriander seeds,cumin seeds,pepper corns for 5 min so its easy to grind well.
• Then in mixer jar add grated coconut,all the above soaked ingredients,1/4 tsp of turmeric,1/2 onion sliced,garlic and grind all into very fine paste.
• Add the paste to a mud pot if available or in normal vessel.
• Then add salt,sliced onion and bring the curry to a boil.
• Add mackerels,triphal  and cook for around 10 min on medium flame.
• Serve Hot with Goan boiled rice or normal steamed rice.Enjoy

Green Masala Mackerel Fry

Green Masala is one of the Magical Masala in our Goan Homes.The Green Masala gives taste and flavours to all possible dishes.You can take anything for tat matter from Fish. chicken,to beef,mutton ,or any kind of veggies this green masala will give awesome Taste which makes anybody attract to the Dish.

Green Masala Mackerels is again favorite Appetizer for Most of Goans. You cannot resist the tangy and spicy  taste of masala which forces you to lick your fingers ;).

Servings 6
Total Preparation Time 30-45 min
Cooking time:20 min

Ingredients
6 Fresh Mackerels
Salt

For Green Masala(Grind into Fine Paste the below ingredients till vinegar)
1/2 Bunch of Green coriander
4-6 Green chilies(adjust according to spice)
2 Cinnamon Sticks
15 Cloves
4 Cardamom
1 Tsp pepper Corns
1/2 Tsp Cumin
2 Inch Ginger
10-15 Flakes of Garlic
1/2 Tsp Turmeric powder
Goan Toddy Vinegar For grinding the paste(can take any other vinegar if Goan not available)

2 Eggs beaten
2 Cups of Semolina(rava)
Oil for frying


Method

• First Clean the Mackerels well,and than cut it vertically from stomach side till take in a butterfly fillets shape.
• Than apply required amount of salt to the mackerels and keep aside.
• Take all the above ingredients in the mixture jar and grind it into smooth green masala paste.
• Apply the green masala paste to the mackerels properly over the and allow it to marinate for 10-15 min.
• After 15 min take each mackerel,dip in the beaten egg from both the sides and than coat in semolina from both the side and press the mackerels lightly so the semolina coats well to the fish body.
• Place the Tava/pan on stove once heated add oil and shallow fry the Mackerels till crispy and golden brown.
• Relish the Green masala Bangde/Mackerels with chilled beer/or as a appetizer/or as side dish.