Sukya bangadache Kismur RECIPE (dry mackerel kismur)

Suko bangdo kismur(dry mackerel) is more tasty and delicious than any other recipe. A rustic Goan delicacy that’s bold, smoky, and irresistibly tasty

📝 About the Recipe

Suko Bangdo Kismur is a traditional Goan preparation made with dry mackerel, fresh coconut, onion, and chilies. The fish is roasted first, giving it a deep smoky flavor that pairs beautifully with coconut and spices. Simple to make and incredibly delicious, this dish is often enjoyed with rice, pez, or even as a side with chapati.

Servings : 3

Cooking Time : 15 min

Cuisine :Goan

Author :Puja Raghuvir Naik

🧂 Ingredients

• 1 dry mackerel (suko bangdo)

• ½ cup freshly grated coconut

• 1 onion (finely chopped)

• 1 green chili (finely chopped)

• 1 tsp red chili powder

• ½ tsp turmeric powder

• Salt to taste

• 1 tsp coconut oil

• 1 tsp cooking oil

• Fresh coriander leaves (for garnish)

🍳 Method

1. Roast the Mackerel

   • Roast the dry mackerel on an open flame or pan until aromatic.

   • Let it cool slightly, then remove the skin and break into small pieces.

2. Season the Fish

   • Add 1 tsp coconut oil to the roasted mackerel pieces and mix well.

3. Prepare the Kismur

   • Heat 1 tsp oil in a pan.

   • Add chopped onion and green chili; sauté until the onion softens.

4. Add Spices & Coconut

   • Add turmeric powder and red chili powder.

   • Add the mackerel pieces, grated coconut, and salt.

   • Stir well and cook for about 5 minutes on low flame.

5. Finish & Serve

• Garnish with fresh coriander leaves.

• Serve hot.

🍽️ Serving Suggestions

• Best enjoyed with steamed rice, pez (rice gruel), or chapati

• Also pairs well as a spicy side in a Goan thali

🌶️ Tips

• Adjust chili according to your spice preference.

• Coconut oil enhances authenticity—don’t skip it!

• Ensure the mackerel is well roasted to remove excess moisture and smell.