Wholly Mackerel
Wholly Mackerel … Ode to the Bangda Original artwork and ode by Kieran Gonsalves (c) 2026, reminiscing about fresh Bangda seasoned with fiery Recheado masala seasoned with Tirphal or Teppal peppercorn that gives a distinct woody, citrusy aroma. The tanginess comes from dry Kokum skins of the Mangosteen that also imparts a deep pinkish hue and a sharp, clean tang. The fish is coated in Rava or rough semolina made from durum wheat and then shallow fried making the quintessential treat for Goans The Konkan Mackerel in many ways encapsulates the ethos of the Goan culture and identity It's kin the Indian Mackerel is ubiquitous but the Konkan variety is its own entity Nutrient-rich plankton-dense waters off the West Coast account for its high oil content Making it perfect for the fiery red Recheado regional marinade, like it was always meant Mile-long Rampani nets are laid by 30 or 40 fishermen working with a scouter in the deep Who keenly tracks the movement of shoals on mackere...