Bangdyachi Uddamethi is a traditional Goan mackerel curry made with urad dal and methi. Unlike our regular Goan hooman, this bangda uddamethi is thicker and slightly nutty. Roasted urad and fenugreek give it a unique flavour and aroma loved in many Goan homes. The leftover curry tastes even better the next day. Serve it with steamed rice or pav.
This Mackerel Uddamethi is a nice variation when I want to cook Bangda differently from my regular everyday Goan Mackerel curry. "Uddamethi" is a combination of Udda (Urad Dal) and Methi (Fenugreek), which gives this curry its unique bitter-aromatic flavor. Unlike most Goan fish curries, which are often runny, this one is thicker, more flavourful, yet filling.
This Mackerel Uddamethi recipe is very versatile. You can make uddamethi with other fish like small kingfish or prawns. Vegetarian versions can be made with ingredients like pineapple, Aambadya (hog plum), or Amlechi (raw mango) uddamethi. During festivals like Ganesh Chaturthi, a pure veg version made without onion and garlic is often prepared, especially in GSB kitchens. More Goan Mackerel recipes that you might like are our Recheado Mackerels, Stuffed Mackerels, and Green Masala Fish Fry.
Why do you need this recipe?
- Quick and easy fish curry at home: This Goan Uddamethi recipe is also known as Bangda urad methi curry in some coastal homes. It comes together in just 30 minutes and tastes delicious. My kids even love having it with pav the next morning.
- No complex steps: Apart from roasting and grinding, the rest is simple simmering.
- Easy to customise: You can adjust the ingredients based on what you have on hand. Check the ingredient list below for alternatives and swaps.
- Make-ahead friendly: You can cook bangdyache uddmethi in advance. In fact, this curry tastes even better the next day. Store in an airtight container in the refrigerator and use within 2 days.
Ingredients and Substitutions
See the recipe card at the end of the post for full ingredients, quantities, and a printable version.
- Mackerels or bangda: This fish holds up well against the strong spices, so the curry stays rich and flavorful. You can substitute it with small kingfish or prawns.
- Urad dal (Split black gram): Roasted urad dal thickens the uddamethi curry and gives it a lovely aroma.
- Methi (Fenugreek seeds): Methi gives the Mackerel curry its slightly bitter flavor and aroma. When roasted well, it balances the richness of the coconut. Don't worry, it adds only flavor and won't make the curry bitter.
- Rice: Any rice works for this recipe. Traditionally, thick rice or ukade (also called parboiled/red rice) is used. A little rice added while roasting makes the Uddamethi masala thicker and gives a mild toasted flavor.
- Tirphal (Teppal): Tirphal is commonly used in Saraswat and Catholic Goan fish curries. It has a citrusy smell, which helps get rid of any strong fishy smell of Mackerel. Remove the seeds and use only the cover. Crush it lightly for more flavor.
- Kokum and Tamarind: Adds the tangy sourness that balances the bitterness of methi and the spiciness of red chilies. You can skip kokum if not available, but use tamarind as it adds a lovely coastal flavor to the curry.
- Onion: Adds sweetness and moisture to the masala, softening the roasted spices. • Grated coconut: Coconut makes the bangda curry creamy and slightly sweet, and balances the spices well.
- Red Chilies: I used Byadagi red chilies. If not available, use Kashmiri red chilies or short Goan red chilies, but add as per taste. They give the curry a beautiful red color and spicy flavor.
- Whole Spices: Coriander seeds and black peppercorns add flavor to the fish curry.
Tips for making Bangdyachi Uddamethi
- Don't skip the rice: Adding rice during the roasting of the urad and methi step gives the curry its thick, authentic Uddamethi texture. If you skip it, the curry will be runny.
- Roast the spices carefully: Roast urad dal, methi, and rice until golden to release a nutty aroma. Never burn them. Burnt fenugreek (methi) will make the curry bitter.
- Keep the right consistency: Unlike other Goan fish curries, Uddamethi should be thick.
- Handle the fish gently: After adding the mackerel, don't stir with a ladle. Bangda (mackerel) is delicate and flakes easily. Instead, gently swirl the pan by holding the handles or sides with a cloth to mix the gravy.
- Let it rest: Like most fish curries, the flavor of Bangdyachi Uddamethi improves after 1-2 hours. The fish absorbs all the lovely flavors of the curry. It tastes even better the next day. Save some to enjoy with Pav for breakfast.
How to Make Bangdyachi Uddamethi (With Stepwise Photos)
Marinate the fish: Clean the mackerel (bangda) and cut into 2-3 pieces. Sprinkle salt evenly. Keep aside for a few minutes.
Roast urad, methi, and spices: Heat 1 teaspoon of oil in a heavy pan over low heat. Add coriander seeds, black peppercorns, raw rice, urad dal, and methi seeds. Stir constantly to prevent methi seeds from burning. Roast until light golden and aromatic. Transfer to a plate.
Roast red chilies: Add 1 teaspoon of oil to the same pan. Add dried red chilies. Roast until crisp. Transfer to another plate.
Roast onion and coconut: Heat 2 teaspoons of oil over medium heat. Add the onion and sauté until light golden. Add grated coconut to the same pan. Roast until aromatic and lightly golden. Switch off the heat. Add ½ teaspoon of turmeric, give it a quick stir, and transfer it to the same plate with the red chilies. Let all the roasted ingredients cool down to room temperature.
Grind the masala paste (vatap): In a mixer jar, add red chilies, roasted coconut, and onions. Add a small piece of tamarind and some water. Grind to a smooth paste. Add roasted urad, methi, raw rice, and spices, and grind. This keeps the texture slightly coarse and rustic.
Tempering the spices: Heat 2 teaspoons of oil over medium heat. Add methi seeds and urad dal. Roast until golden and fragrant.
Add the coconut paste: Add the prepared masala paste. Pour water to adjust consistency. Keep this curry thick, not runny. Bring to a gentle boil. Add salt to taste.
Add kokum and fish: Add kokum and teppal (optional), lightly crush, and add the teppal for aroma. Place the marinated mackerel gently. Gently rotate the pan to mix. Do not stir with a ladle. Cook 5-7 minutes until fish is cooked through. Taste and adjust salt. Switch off the heat and cover for 5 minutes. Flavor improves after 1-2 hours. It tastes even better the next day. Serve with steamed rice or pav.
How to Serve?
It is served with steamed or parboiled rice. You can also serve it with Pav, Poee, or sliced bread. For a traditional Goan Fish Thali, serve with rice, fish curry (hooman), bhaji (vegetable sides), sol kadi, and fried fish.
How to Store?
Store it within 2 hours of cooking. Let the curry cool down completely. Store it in an airtight glass or steel container in the refrigerator. Stays good for 2 days. You can freeze it for a month.
Tastes Better Next Day. Like many traditional Goan fish curries, Bangdyachi Uddamethi tastes even better after resting for a few hours. Mackerel absorbs the tang of the kokum and the flavors of roasted spices, urad, and methi. If you have leftovers, enjoy them with Pav or sliced bread for breakfast.
To reheat, add a little water and heat on low heat. The curry will thicken a little after storing it.
Recipe Card
Bangdyachi Uddamethi | Goan Mackerel Fish Curry Recipe
Equipment
- a heavy-bottomed pan
Ingredients
- 3 mackerels or bangda 450 grams, before cleaning
- 5 teaspoon coriander seeds
- 6 black peppercorns
- 1 teaspoon urad dal
- 2 teaspoon raw rice
- ½ teaspoon methi fenugreek seeds
- 8-10 red chilies
- 1 medium onion
- 1 and ½ cup coconut
- ½ teaspoon turmeric
- a small marble-sized tamarind or 1 teaspoon paste
- salt to taste
- 5 kokum add as per taste
- 6-8 Tirphal (Teppal) Teppal (optional)
- 5 teaspoon coconut oil (or any neutral-flavored oil)
For tempering
- ¼ teaspoon methi fenugreek seeds
- ½ teaspoon urad dal
Instructions
- Marinate the fish: Clean the mackerel (bangda) and cut into 2-3 pieces. Sprinkle salt evenly. Keep aside for a few minutes.3 mackerels or bangda
- Roast urad dal and methi: Heat 1 teaspoon of oil in a heavy pan over low heat. Add coriander seeds, black peppercorns, raw rice, urad dal, and methi seeds. Stir constantly to prevent methi seeds from burning. Roast until light golden and aromatic. Transfer to a plate.5 teaspoon coriander seeds, 6 black peppercorns, 1 teaspoon urad dal, 2 teaspoon raw rice, ½ teaspoon methi
- Roast red chilies: Add 1 teaspoon of oil to the same pan. Add dried red chilies. Roast until crisp. Transfer to another plate.8-10 red chilies
- Roast onion and coconut: Heat 2 teaspoons of oil over medium heat. Add the onion and sauté until light golden. Add grated coconut to the same pan. Roast until aromatic and lightly golden. Switch off the heat. Add ½ teaspoon of turmeric, give it a quick stir, and transfer it to the same plate with the red chilies. Let all the roasted ingredients cool down to room temperature.1 medium onion, 1 and ½ cup coconut, ½ teaspoon turmeric
- Grind the masala paste (vatap): In a mixer jar, add red chilies, roasted coconut, and onions. Add a small piece of tamarind and some water. Grind to a smooth paste. Add roasted urad, methi, raw rice, and spices, and grind. This keeps the texture slightly coarse and rustic.a small marble-sized tamarind or 1 teaspoon paste
- Tempering the spices: Heat 2 teaspoons of oil over medium heat. Add methi seeds and urad dal. Roast until golden and fragrant.¼ teaspoon methi, ½ teaspoon urad dal
- Add the coconut paste: Add the prepared masala paste. Pour water to adjust consistency. Keep this curry thick, not runny. Bring to a gentle boil. Add salt to taste.
- Add kokum and fish: Add kokum and teppal (optional), lightly crush, and add the teppal for aroma. Place the marinated mackerel gently. Gently rotate the pan to mix. Do not stir with a ladle. Cook 5-7 minutes until fish is cooked through. Taste and adjust salt. Switch off the heat and cover for 5 minutes. Flavor improves after 1-2 hours. It tastes even better the next day. Serve with steamed rice or pav.5 kokum, 6-8 Tirphal (Teppal)
Notes
- Don't skip the rice: Adding rice during the roasting of the urad and methi step gives the curry its thick, authentic Uddamethi texture. If you skip it, the curry will be runny.
- Roast the spices carefully: Roast urad dal, methi, and rice until golden to release a nutty aroma. Never burn them. Burnt fenugreek (methi) will make the curry bitter.
- Keep the right consistency: Unlike other Goan fish curries, Uddamethi should be thick.
- Handle the fish gently: After adding the mackerel, don't stir with a ladle. Bangda (mackerel) is delicate and flakes easily. Instead, gently swirl the pan by holding the handles or sides with a cloth to mix the gravy.
- Let it rest: Like most fish curries, the flavor of Bangdyachi Uddamethi improves after 1-2 hours. The fish absorbs all the lovely flavors of the curry. It tastes even better the next day. Save some to enjoy with Pav for breakfast.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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