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.