Wholly Mackerel

By Kieran

 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 mackerel before signalling for a clean sweep

The fresh catch is delivered to the kitchen within an hour or two - as fresh as can be
Seasoned with the local tirphal pepper and kokum then fried golden in rava, it's yummy 😋 

There is a two month ban on fishing and strict rules to prohibit harvesting immature fry
This is to ensure the fish stock remains viable so that future generations have a supply

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