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Bangda Jeera Methi | Mackerel Jeera Methi Recipe – Khanapoor

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Ingredients

Adjust Servings:
4 Bangda (Mackerel)
1 tsp + 2 tsp Everest Tikhalal Powder
2 tsp Everest Kashmirilal Powder
1 tsp Turmeric (Haldi) Powder
As per taste Salt (Namak)
3 Onions (Pyaaz)
1 tsp Jeera (Cumin seeds)
1/2 tsp Methi (Fenugreek seeds)
1 small lemon size Tamarind (Imli)
100 ml + 2 tbsp Water (Paani)
100 ml Cooking oil (Tel)

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Bangda Jeera Methi | Mackerel Jeera Methi Recipe – Khanapoor

Features:
  • Gluten Free
  • Spicy
Cuisine:

Bangda Jeera Methi is a spicy and tangy dish which can be prepared in a jiffy.

  • Serves 2
  • Easy

Ingredients

Directions

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Bangda Jeera Methi is a spicy and tangy dish which can be prepared in a jiffy.

Bangda Jeera Methi is an ideal dish for all occasions. The ingredients for this dish are available in most kitchens.

As the name suggests, jeera (cumin seeds) and methi (fenugreek seeds) are an important part of the dish along with other spice powders. This dish is an invention of my father who is an excellent cook.

So foodies, let us see how to prepare this yummy dish.

Firstly, buy fresh, medium sized bangda (mackerel) fish.

mackerel - bangda jeera methi recipe - Khanapoor

Cut and clean the bangda fish and apply little salt to it. This done so that the fish does not smell in a bad way. Let it rest for atleast 20 minutes. The fish will release water. Discard the water.

bangde ko saaf karke tukdon mein katiye - bangda jeera methi recipe - Khanapoor

Take Everest Tikhalal, Everest Kashmirilal, turmeric (haldi) powder and salt (namak).

lal mirch powder, haldi powder, namak - bangda jeera methi recipe - Khanapoor

Mix the spice powders and salt together along with 1 or 2 tbsp water (paani) to make a paste. Apply it to the bangda (mackerel) pieces and let it rest for at least 30 minutes.

Marinate the mackerel pieces - bangda jeera methi recipe - Khanapoor

While the fish is marinating, take medium sized onions (pyaaz).

pyaaz - bangda jeera methi recipe - Khanapoor

Slice the onions (pyaaz).

lambe kate hue pyaaz - bangda jeera methi recipe - Khanapoor

Make a small lemon sized tamarind (imli) ball and soak it in water (paani).

imli ko paani mein bhigoiye - bangda jeera methi recipe - Khanapoor

Take Everest Tikhalal powder, jeera (cumin seeds), methi (fenugreek seeds) and salt (namak). Make a pulp of the tamarind (imli).

jeera, methi dana, lal mirch powder, namak, imli ka pulp - bangda jeera methi recipe - Khanapoor

Heat cooking oil (tel) in a kadhai (wok).

kadhai mein tel garam kijiye - bangda jeera methi recipe - Khanapoor

Add the sliced onions (pyaaz).

lambe kate hue pyaaz - bangda jeera methi recipe - Khanapoor

Once the onions (pyaaz) turn translucent, add the methi (fenugreek seeds).

fenugreek seeds daliye - bangda jeera methi recipe - Khanapoor

Then add jeera (cumin seeds).

jeera daliye - bangda jeera methi recipe - Khanapoor

Add Everest tikhalal powder.

lal mirch powder daliye - bangda jeera methi recipe - Khanapoor

Then, add salt (namak).

namak daliye - bangda jeera methi recipe - Khanapoor

Stir everything properly.

sab kuch acche se milaiye - bangda jeera methi recipe - Khanapoor

Add the marinated bangda (mackerel) pieces and mix everything very gently. Make sure to be as gentle as possible so that you do not break the fish pieces.

bangde ke tukdon ko daliye - bangda jeera methi recipe - Khanapoor

Once the fish is half cooked, add the tamarind (imli) pulp.

imli ka pulp daliye - bangda jeera methi recipe - Khanapoor

Gently give it a stir and once the fish is cooked, turn off the gas flame. Please cook this dish on a medium flame.

sab ache is milaiye - bangda jeera methi recipe - Khanapoor

Your Bangda Jeera Methi is ready. Eat it with rice and experience the surreal feeling.

Bangda jeera methi - bangda jeera methi recipe - Khanapoor

P.S. Everest Tikhalal is a very spicy red chilli (lal mirch) powder. Everest Kashmirilal is a very mild red chilli (lal mirch) powder used for giving red colour to the dish.

Please do try this recipe and give us your honest feedback. I am also sharing links of other recipes from this blog. Do try these as well and let us know your thoughts!!!

Chicken Sukka Recipe, Chicken Masala Recipe, Chicken Hariyali Recipe, Chicken Maharaja Recipe, Chicken Schezwan Recipe, Quick Chicken Curry Recipe.

 

 

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Steps

1
Done

Step 1

Clean and cut 4 bangda (mackerel) pieces and add litlle salt (namak). Let it marinate for 20 minutes. Once the fish releases water, discard it. Make a paste with 1 tsp Everest tikhalal, 2 tsp Everest Kashmirilal, 1 tsp turmeric (haldi) powder, salt (namak) as per taste and 2 tbsp water (paani). Apply this paste to the bangde (mackerel) pieces and let it marinate for at least 30 minutes.

2
Done

Step 2

Slice 3 medium sized onions (pyaaz). Take 1 small lemon sized tamarind (imli) and soak it in 100 ml water (paani). Make a pulp of the tamarind (imli).

3
Done

Step 3

Heat 100 ml cooking oil (tel) in a kadhai (wok). Add the sliced onions (pyaaz). Once they turn translucent, add 1/2 tsp methi (fenugreek seeds), 1 tsp jeera (cumin seeds), 2 tsp Everest tikhalal powder and salt (namak) as per taste. Stir it properly and add the marinated fish pieces.

4
Done

Step 4

Gently mix the fish pieces so that they do not break. Once the fish is half cooked, add the tamarind
(imli) pulp. Gently mix everything again. Once the fish is cooked, turn off the gas flame. Enjoy Bangda Jeera Methi with piping hot rice!!!!

Megha

Hello, I am Megha and I live in the city of Navi Mumbai. I was born and brought up in Mumbai. I am a third generation Mumbaikar. My native place is Bantwal which is in the Dakshina Kannada district of Karnataka. I am a MBA by qualification but my real passion is food which I found out a few years ago when I started to cook on a full fledged basis. I come from a family of foodies where everyone is a great cook irrespective of gender. We basically love and live food. So, I thought why not start writing a blog and share my love of food with everyone!!!

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