BAANGDYAA HUGGAE (DRY SAVOURY MACKEREL)

Baangdyaa huggae is basically a dry savoury mackerel dish from the NKGSB cuisine of Karwar. With it’s proximity to the Arabian sea, there’s always been an abundance of fresh fish in this region.

The NKGSBs from Karwar are ardent fish eaters and prepare a vast variety of fish dishes wherein coconut forms the base of the dishes.

Baangdyaa Huggae is one such dish which gets it’s unique flavour from the turmeric leaves and the triphal (teppala) used. The spice, Teppala (Sichuan Pepper) or Triphal should not be confused with the ayurvedic powder TRIPHALA. Also as this dish is supposed to be quite spicy, a lot of dry red Bedgi chillies are used in it’s preparation. Here I am using dry vataambe, which can be substituted by tamarind or kokum. As I have mentioned in my earlier posts, vataambe is available only in Karwaar and some neighbouring regions.

In my Grandmother’s kitchen in Karwar, this huggae was prepared on a ‘Shegdi’. There were no gas stoves available then. In the olden days, the only means of fuel for cooking was either charcoal or wood. So to light up the shegdi, charcoal was lit till the red ambers were visible and used. Some lit charcoal pieces would then be placed on top of the lid of the vessel. So basically, the huggae would be slowly baked from both sides till dry. Let me take this chance to mention that in those olden days, my grandmother would crush fresh turmeric and use it while grinding in the preparation of such dishes.

Here goes the recipe for Baangdyaa Huggae where I have used the microwave for faster cooking. Same can be achieved in an oven too, but the temperature and the time of cooking will vary from the microwave.

For more fish recipes do give a try to….

1) Khekdyache Kaalvan

2) Mori Vade

3) Tisryaache Kaalvan

4) Tisrya Vade

INGREDIENTS :

  • 3 Medium Baangde (Mackerels)
  • 1 cup Fresh grated coconut
  • 1/2 tsp Turmeric powder
  • 10 Dry red Bedgi chillies
  • 4 pieces Vataambe/ Kokum
  • 2 Long Turmeric leaves
  • 8 Teppala
  • Salt to taste

METHOD :

  1. To make the baangdyaa huggae, first clean and wash the baangde and cut them into two pieces each and keep aside.
  2. Grind together the grated coconut, dry Bedgi chillies, turmeric powder, salt and the vataambe into a fine paste, using as little water as possible. Here vataambe can be substituted by 1tsp tamarind too. Or if using kokum, add them to the prepared paste later along with the teppala.
  3. In a mortar, crush the teppala slightly with the pestle. Use about two teaspoons water while crushing. Add this to the above paste and mix well.
  4. Marinate the baangde pieces well with the coconut paste.
  5. Tear the Turmeric leaves into desired pieces and keep aside.
  6. In a microwave safe bowl, first spread a layer of the turmeric leaves and then a little of the coconut paste.
  7. Place all the marinated baangde pieces on this layer. Again coat with the remaining coconut paste and cover well with the turmeric leaves.
  8. Cover the bowl with a lid and microwave on high for about 10 to 12 minutes. Check to see if the mixture has dried up. If it has, then the huggae is ready to be served.
  9. Transfer the Baangdyaa Huggae in a serving bowl along with the cooked turmeric leaves and serve with some hot steamed rice and Kokum Kadhi or Nustyaa aambat (fish curry)

Turmeric leaves :

Dry Teppala/Triphal :

Dry Vataambe :

Baangde (Mackerel) :

Marinated Baangde (Mackerel) :

Baangde layered in the microwave safe bowl :

After cooking is completed :

NOTE :

This recipe is just a small peek into the different fish dishes prepared by the NKGSB community of Karwar. Baangdyaa huggae supposedly being a spicy dish, you can always increase the number of red chillies to be used or add some spicy chilli powder to the mixture. But, in the end do adjust the spicyness as desired. Tastes good even if it’s less spicy! Again as this is supposed to be a dry dish, one should be careful with the quantity of water used while grinding the coconut, else the cooking time will increase and the baangde may dry up too much.

Baangde (Mackerel), Nustae (Fish), Teppala (Triphal), Vataambe are all Konkani (language) words. I have translated them for you all and have put up the pictures of vataambe too which are rarely found anywhere.

Enjoy this unique Karwari NKGSB dish with hot steamed rice. Happy cooking to one and all!

Author: tastyrecipesfrompooja

An artist by nature, I love painting, travelling to different places and photographing nature, gardening, crochet, reading, etc. It's my nature to give my best to anything and everything I do. From a person who could cook very few dishes..... I have converted myself to a person who now can cook varied dishes! I like perfection in all my work. Reading a lot of recipes, watching different famous chefs' cooking shows on television and observing their methods, techniques and tips very closely and studiously ....is what has made me a very good cook today. Though there are numerous recipes I haven't tried my hand at..... there are many other in which I have gained exerpertise only by trial and error! I still watch all interesting cookery shows on TV to gain more knowledge on cooking techniques of other cultures from here and abroad!! Nowadays, I have started adding healthy twists to my dishes as and when I can without compromising on their original taste. Started this blog to share a few recipes of mine with all other cooking enthusiasts! Happy cooking to all! πŸ˜ƒ

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