Jeere Mere Bangde (Jerra-Mira Mackerel)

If you taste this hot and sour ‘Jeere Mere’ Bangde (Jerra-Mira Mackerel) once, you will love to have it every day…!!!

Jeere Mere Bangde (Jerra-Mira Mackerel)

Jeere Mere Bangde (Jerra-Mira Mackerel)

Recipe by Roopa Agni Course: Main CourseCuisine: IndianDifficulty: Medium


Prep time


Cooking time




  • 4 mackerels

  • ½ freshly scrapped coconut

  • 10 dried red chilies (Add chilies as per your pungency preference)

  • 10 cloves garlic

  • 10 cloves

  • 10 pepper

  • 2-inch cinnamon

  • 1 tbsp coriander

  • 1 tsp jeera

  • tamarind, small lime size

  • 1 tsp turmeric

  • 2 medium size onion

  • Salt to taste


  • Wash the mackerels with water, clean and cut them into 3 – 4 pieces. Mix these cut pieces with some salt and keep them aside.
  • Heat little oil in a frying pan, once oil is heated add one chopped onion and one tablespoon of freshly grated coconut. Fry both till golden brown.
  • Remove the fried onion and coconut and keep it aside.
  • Add 10 dried red chilies, 10 cloves garlic, 10 cloves, 10 pepper, 2-inch cinnamon, 1 tbsp coriander, 1 tsp jeera, little tamarind, 1 tsp turmeric powder and balance quantity of freshly scrapped coconut in a high speed mixer. Add little water and grind the mixture to a smooth paste.
  • Heat 1 tablespoon oil in a thick bottom vessel. To this add vertically cut onion. Fry the onion till golden brown.
  • To this add the smooth paste which is prepared with coconut and other spices.
  • Add sufficient quantity of water making sure that the final gravy is not too thin nor too tick. The gravy must be medium thick like fish dhabdhabit.
  • Once the gravy is heated, add mackerel pieces after thoroughly washing them with fresh water to remove excess salt.
  • Heat the gravy for about 3 – 4 minutes and then add salt to taste.
  • Serve ambat tick “Jeere Mere Bagde” (Jerra-Mira Mackerel) with steaming hot rice or with Goan flat bread.


  • The same “Jeere Mere” preparation can be done using Tarle (Sardines).