Telugu Corner

[Ancient Indian]

హైదరాబాద్ లో దొరుకుతుంది. మంచి ఫామిలీ రెష్టారంట్ కి వెళ్లు. మాదాపూర్ లో అభిరుచి అని ఉంటుంది.

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Thank you, prasanna. I will check it out.

You don't know how much I miss our food.

 

[Yodha]

Thank you, prasanna. I will check it out.

You don't know how much I miss our food.

అభిరుచి చాలా మంచి హోటల్. అక్కడ ఆహరం లో మన తెలుగు రుచి ఉంటుంది. నువ్వు హైదరాబాద్ లో ఎక్కడ ఉంటున్నావు?

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[OrangeFlorian]

So many telugu people on forum.

How many of you tried this?

That looks like a bangude masala

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[Ancient Indian]

That looks like a bangude masala

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This is original version,

I don't know bengude masala. Is it kannada word?

 

[OrangeFlorian]

Oh Bangude is Indian mackerel I eat these every weekend

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[Ancient Indian]

Oh Bangude is Indian mackerel I eat these every weekend

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Is it freshwater fish?
I don't like sea food.

 

[OrangeFlorian]

No its not freshwater fish

Indian mackerel
From Wikipedia, the free encyclopedia

Indian mackerel

Conservation status
Not evaluated (IUCN 3.1)
Scientific classification
Kingdom: Animalia
Phylum: Chordata
Class: Actinopterygii
Order: Perciformes
Family: Scombridae
Tribe: Scombrini
Genus: Rastrelliger
Species: R. kanagurta
Binomial name
Rastrelliger kanagurta
(Cuvier, 1816)

School of Indian mackerel ram feedingon macroplanton

Indian Mackerel

Indian mackerel, cleaned with gashes and its eggs. The head portion is removed.

Indian Mackerel Fry
The Indian mackerel (Rastrelliger kanagurta) is a species of mackerel in the scombrid family (family Scombridae) of orderPerciformes.[1] It is commonly found in the Indian and West Pacific oceans, and their surrounding seas. It is an important food fish and is commonly used in South and South-East Asian cuisine.

It is known by various names, such as 'Kembung' in Indonesia, Bangda(बांगडा) in Marathi, Aiyla(അയല, ഐല) in Malayalam, Aiyla Meen (அயிலா மீன்) in Tamil and 'Bangude' (ಬಂಗುಡೆ) in Tulu, Konkani and Kannada.



Contents
[hide]

• 1Distribution and habitat
• 2Description
• 3Habitat and diet
• 4Life history
• 5As food
• 6See Also
• 7References

Distribution and habitat[edit]
The Indian mackerel is found in warm shallow waters along the coasts of the Indian and Western Pacific oceans. Its range extends from the Red Sea and East Africa in the west to Indonesia in the east, and from China and the Ryukyu Islands in the north to Australia,Melanesia and Samoa in the south. It has also entered the Mediterranean Sea through the Suez Canal.[2]

Description[edit]
The body of the Indian mackerel is moderately deep, and the head is longer than the body depth. The maxilla are partly concealed, covered by the lacrimal bone, but extend till around the hind margin of the eye.[3]

These fish have thin dark longitudinal bands on the upper part of the body, which may be golden on fresh specimens. There is also a black spot on the body near the lower margin of the pectoral fin. Dorsal fins are yellowish with black tips, while the caudal and pectoral fins are yellowish. The remaining fins are dusky.[3]

Indian mackerel reach a maximum fork length of 35 centimetres (14 in), but are generally around 25 centimetres (9.8 in) in length.[2]

Habitat and diet[edit]
The Indian mackerel is generally found in shallow, coastal waters, where the surface water temperature is at least 17 °C (63 °F).[3]Adults of this species are found in coastal bays, harbours and deep lagoons. They are commonly found in turbid waters rich in plankton.[2]

Adult Indian mackerel feed on macroplankton including the larvae of shrimp and fish.[3]

Life history[edit]
The spawning season around India, which is in the northern hemisphere, is between March and September. Around Seychelles in the southern hemisphere, it is between September and the following March.[4]

Spawning occurs in batches. The eggs are laid in the water and are externally fertilized. The Indian mackerel do not guard their eggs, which are left to develop on their own.[5]

Juveniles feed on phytoplankton like diatoms and small zooplankton including cladocerans and ostracods. As they mature, their intestines shorten, and their diet changes to primarily include macroplankton such as the larvae of shrimp and fish.[3]

As food[edit]
Called Bangude in Tulu, the fish is deep fried or pan fried with Rava or made in to a spicy curry called Bangude puli munchi.

 

[OrangeFlorian]

Do you take out the roe from the fish bread it up and fry it? It has a nice crunchy spicy texture on the outside cus its been marinated in turmeric and chili powder.

 

[Ancient Indian]

Do you take out the roe from the fish bread it up and fry it?

I don't know how to cook, buddy.
I am not married, yet.

 

[Bornubus]

Essentially, DFI is a Telugu forum.