Comments on: Maharashtrian Mackerel Curry (Bangdyache Ambat Kalwan) https://thespiceadventuress.com/2015/12/14/maharashtrian-bangdyache-ambat-kalwan-spicy-mackerel-curry-with-coconut-and-tamarind/ Food and Stories......without Borders Fri, 04 Apr 2025 12:21:11 +0000 hourly 1 https://wordpress.org/?v=7.0.4 By: vanyadhanya https://thespiceadventuress.com/2015/12/14/maharashtrian-bangdyache-ambat-kalwan-spicy-mackerel-curry-with-coconut-and-tamarind/comment-page-1/#comment-49438 Sat, 12 Nov 2016 13:24:02 +0000 http://thespiceadventuress.com/?p=3948#comment-49438 In reply to Hamviseafoods.

Hope you enjoy it; thanks.

]]> By: Hamviseafoods https://thespiceadventuress.com/2015/12/14/maharashtrian-bangdyache-ambat-kalwan-spicy-mackerel-curry-with-coconut-and-tamarind/comment-page-1/#comment-49437 Fri, 11 Nov 2016 23:38:10 +0000 http://thespiceadventuress.com/?p=3948#comment-49437 Maharashtrians like me love consuming fish often, especially during festival season. The recipe of Mackerel given in this link looks delicious, which I am going to try very soon after placing an order with Hamviseafoods. I always depend on them for seafood, as I find it difficult to go to the markets of Mumbai.

]]> By: vanyadhanya https://thespiceadventuress.com/2015/12/14/maharashtrian-bangdyache-ambat-kalwan-spicy-mackerel-curry-with-coconut-and-tamarind/comment-page-1/#comment-49436 Tue, 09 Aug 2016 02:10:49 +0000 http://thespiceadventuress.com/?p=3948#comment-49436 In reply to RecipeTin (@Recipe_Tin).

Might be a bit spicy for your taste but so delicious and comforting with just steamed rice.

]]> By: RecipeTin (@Recipe_Tin) https://thespiceadventuress.com/2015/12/14/maharashtrian-bangdyache-ambat-kalwan-spicy-mackerel-curry-with-coconut-and-tamarind/comment-page-1/#comment-49435 Tue, 09 Aug 2016 01:38:27 +0000 http://thespiceadventuress.com/?p=3948#comment-49435 Just by looking at the photo, I can tell that it’s quite spicy. But still, it’s very appetizing for me!

]]> By: Sonal Rawal https://thespiceadventuress.com/2015/12/14/maharashtrian-bangdyache-ambat-kalwan-spicy-mackerel-curry-with-coconut-and-tamarind/comment-page-1/#comment-49434 Thu, 24 Dec 2015 18:12:03 +0000 http://thespiceadventuress.com/?p=3948#comment-49434 Wow what a spicy and delicious this is. Indian Restaurant in Australia is like a heaven for Indian. We have also our Indian restaurant in North Lakes, QLD, Australia – “Indiawaale”, so come at our place and enjoy healthy and fresh indian foods.

]]> By: vanyadhanya https://thespiceadventuress.com/2015/12/14/maharashtrian-bangdyache-ambat-kalwan-spicy-mackerel-curry-with-coconut-and-tamarind/comment-page-1/#comment-49433 Tue, 15 Dec 2015 23:14:27 +0000 http://thespiceadventuress.com/?p=3948#comment-49433 In reply to Elson Sequeira.

Thanks so much Elson. Please do dig out that pork recipe; such traditional gems should be preserved.

]]> By: vanyadhanya https://thespiceadventuress.com/2015/12/14/maharashtrian-bangdyache-ambat-kalwan-spicy-mackerel-curry-with-coconut-and-tamarind/comment-page-1/#comment-49432 Tue, 15 Dec 2015 23:13:37 +0000 http://thespiceadventuress.com/?p=3948#comment-49432 In reply to SaniyaS.

Saniya, thanks for writing in to me. I have heard both actually. Kokum and tamarind, both are used but of course kokum is used more. Its very similar to the seafood dishes of Kerala where again both are used but changes according to the regions. Well, thats what I learnt after speaking to a couple of people from the region, so used tamarind in this dish. I think the previous konkani recipe, I have used kokum. But thanks again for letting me know, definitely appreciate your insights.

]]> By: Elson Sequeira https://thespiceadventuress.com/2015/12/14/maharashtrian-bangdyache-ambat-kalwan-spicy-mackerel-curry-with-coconut-and-tamarind/comment-page-1/#comment-49431 Tue, 15 Dec 2015 06:11:25 +0000 http://thespiceadventuress.com/?p=3948#comment-49431 You hit the right spots in the writing and in the flavours. It’s the best season of the year. And yes, we wish only the best for our parents.
I liked the idea of the tirphal in the curry. I remember my grandmother using it for fish curries. Though we don’t use it now. She also had a particular recipe for pork in which she used those. Let’s see if I can dig that out for you.
Good one Dhanya!!

]]> By: vanyadhanya https://thespiceadventuress.com/2015/12/14/maharashtrian-bangdyache-ambat-kalwan-spicy-mackerel-curry-with-coconut-and-tamarind/comment-page-1/#comment-49429 Tue, 15 Dec 2015 04:43:26 +0000 http://thespiceadventuress.com/?p=3948#comment-49429 In reply to indusinternationalkitchen.

I am waiting to go to India to bring back some.

]]> By: SaniyaS https://thespiceadventuress.com/2015/12/14/maharashtrian-bangdyache-ambat-kalwan-spicy-mackerel-curry-with-coconut-and-tamarind/comment-page-1/#comment-49430 Tue, 15 Dec 2015 03:22:48 +0000 http://thespiceadventuress.com/?p=3948#comment-49430 Hi have been following your blog for quite some time and I really appreciate the fact that you are covering variety of seafood dishes .
In malvani (maharashtrian konkani recipes “kokum” is used )
And often in goan fish and green prawns curries tamarind is used )

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