1st March 2024

Bangde Hooman

Bangde Hooman

The Bangde Hooman is a Mackerel Curry prepared by Goans. It is a coconut curry and uses the spice Tirphal (Indian Prickly Ash) or tefla (as known in Goa). The curry has the dominant taste of this spice and goes best only with mackerels or sardines. Serve it with hot rice and enjoy.

Serves: A Family of Four

Prep. Time: 20 Mins.

Cooking Time: 10 to 12 Mins.


  • Mackerels – 3 big
  • For the Masala Paste:
    • Coconut (grated) – 1 cup
    • Red Chillies (Bedgi) – 8
    • Black Pepper Corns – 10
    • Corriander Seeds – ½ tsp.
    • Turmeric Powder – ½ tsp.
    • Tamarind – 1 small lime sized ball
  • Tirphal [Tefla] – 12 – 15
  • Kokam Petals – 5
  • Light Green Chillies (slit) – 2
  • Sea Salt – 1 tbsp. + 1 tsp. or to taste.

Step 1:     Clean and cut the mackerels into pieces. Wash well and drain. Apply 1 tsp. sea salt and leave aside for 15 to 20 minutes.

Making of Bangde Hooman

Step 2:     Meanwhile, grind the ingredients for the masala to a fine paste using 100 ml water.

Step 3:     Transfer the ground masala to a vessel and add 200 to 250 ml water (depending on how thick you want the curry) and the tefla and let the curry come to a boil on medium heat. Lower the heat and simmer for 2 minutes.

Making of Bangde Hooman
Making of Bangde Hooman

Step 4:     Now add the mackerels and cook on medium heat for 3 minutes (do not stir with a spoon). Add the kokam and the green chillies and cook covered on low heat for another 2 minutes. Switch off the heat and keep standing for 5 minutes before serving.

Making of Bangde Hooman


Leave a Reply

Your email address will not be published.


This site uses Akismet to reduce spam. Learn how your comment data is processed.