Pan-Grilled Mackerel with a Tamarind Sauce

Bangada Chi Hooman

Preparation info

  • Serves


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660 Curries

By Raghavan Iyer

Published 2008

  • About

Rich-tasting mackerel, bangada, blanketed under hooman (a Maharashtrian coconut-flavored sauce), is a version of Usha Raikar’s family favorite. She normally uses fresh coconut in her sauce, but I went for a lighter approach, using a spice blend that incorporates toasted coconut for a sweeter flavor with a hint of smokiness. Serve it with Lime-Flavored Rice with Roasted Yellow Split Peas.