The Bangada fish or Indian mackerel is a popular fish that people commonly use in various seafood recipes across the globe. This fish is low in calories and is a good option if you’re into health and fitness. One of the best things about this tasty fish is that it is reasonably priced and so, well-loved by everyone.
What is Bangada?
Indian Mackerel is also known as Bangada, Kembung, Aiyla, Aiyla Meen, Bangude, etc. You can find this fish in shallow waters in the Western Pacific and Indian oceans. It is also available in East Africa, the Red Sea, Indonesia, China, Ryuku Islands, Australia, Samoa and Melanesia.
The Indian mackerel fish has a slightly shorter body and comes with dark and thin horizontal bands across the upper portion of its body. The maximum length of the fish is 35 centimetres (14 inches) but it is most often 25 centimetres (9.8 inches) in length.
Where can you find Indian mackerel?
You can find Bangada fish in Karnataka and Tamil Nadu and it is very popular in Kudla. People commonly use it in a variety of South-East Asian dishes and mix it with spices, garlic and other sauces.
What kinds of recipes are meant for Bangada?
Many people enjoy using Indian mackerel in gravies. They also grill, bake, stuff, pickle and cook it in different sauces. It is either served with steamed rice or rotis. Some popular Bangada fish recipes in India include fried mackerel marinated in a spicy Recheado masala that is popular in the state of Goa. You will also find various types of curries cooked with Bangada.
What cooking methods are most suitable for Indian mackerel?
People use the Bangada fish for delicious rava fried or tawa fried recipes in India. They also use it to rustle up rich, spicy fish curries in states like Goa, Tamil Nadu, Kerala, Andhra Pradesh and Karnataka.
For Bangada fish fry, you need to marinate the fish in different spice mixes, ginger-garlic paste and salt and then roll it in rava or simply fry it to a crispy and spicy finish. For curries, add the Bangada to a gravy mix and simmer on medium heat till cooked.
Pickles are another great option if you’re looking to try this delicious Bangada fish. You will need to take skinless portions of the fish, chop them into medium-sized pieces and marinate them with turmeric powder, chilli powder and salt.
In a bowl, you can make a mix of tamarind paste, chilli powder and turmeric and cook these spices with garlic. Grind this mixture into a paste and add this to a saucepan along with the marinated Bangada fish. Simmer till the fish is done. Bottle it and store it in the fridge for up to 2 to 3 days. If you want to store it for a longer time, add vinegar.
What kinds of cuts are available at Licious?
You can find fresh small & medium whole Indian mackerel on our website, along with large curry cut pieces. With 150+ quality checks, you get your seafood and meat thoroughly cleaned and hygienically packed. We select our fish from the same day’s catch, and we keep it chilled but never freeze it. We bring in the fish fresh and thoroughly clean it before packing it, so you do not need to wash it before cooking. All our meats & seafood are free from chemicals and antibiotics.
We hope we were able to give you a better insight into Indian mackerel. If you decide to try it out, we would love to see your culinary masterpieces. Tag us on Instagram with #MadeWithLicious!