Mangalorean Mackerel Curry (Bangude Ghassi)

Mackerel curry made with fresh fish cooked in a tangy and spicy coconut-based gravy. You can make this easy Indian fish curry with coconut in just 30 minutes. It is aromatic, flavorful, and a comforting dish.  Serve it with steamed rice or Jeera rice.

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About this recipe

In this recipe post, I am sharing how to make Mackerel fish curry. This is an Indian fish curry recipe from Mangalorean cuisine. Mangalore (officially called Mangaluru) is a major port city of the Indian state of Karnataka.

Mangalorean style Mackerel fish curry is locally called “Bangude Ghassi“. The word “Bangude” is the local name for Mackerel fish and “Ghassi” means curry.

This spicy and tangy bangda fish curry is made with aromatic spices, onion, ginger, garlic, tamarind, and coconut. This is a basic fish curry recipe that can be used to make any other fish curry.

If you like this recipe, you may also like these amazing Mangalorean recipes

• Mangalroean Fish Rava Fry
• Chicken Ghee Roast
• Fish Masala Fry
• Prawns Ghee Roast
• Chicken Sukka (Kori Ajadina)

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Recipe Feature

• Quick and easy to make – You can make this Mackerel (Bangda) curry at home within 30 minutes.
• Meal prep – You can roast the ingredients ahead and store it in an airtight container. Stays good for a week at room temperature. Or you can store it in the refrigerator.
• Easy to customize – You can easily customize the recipe as per the ingredients available in your kitchen pantry. Check out the ingredients notes below for possible substitutions of the ingredients.
• Gluten free

What you will need to make this fish curry?

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Ingredient Notes

1. Mackerels (Bangda) – I have used fresh Mackerels for this recipe. Clean and rinse it well with water. Cut it into 2-3 pieces. You can use any fish for making this curry like Pomfret, Kingfish (Surmai), or Tilapia. I have given few tips to choose fresh Mackerel in the FAQ section.
2. Bayadgi Red Chilies – It gives a bright red color to the curry and is less spicy. You can substitute it with Kashmiri red chilies. Or use any red chili but then adjust the quantity as per the spiciness of the chilies you are using.
3. Carom seeds and mustard seeds – They give a very nice aroma to the curry. If not available you can skip them.
4. Tamarind – It gives a tangy touch to the curry. Soak tamarind in hot water for 10-15 minutes.  Remove the seeds and use it. You can substitute it with lemon juice or vinegar.
5. Green chilies – Makes the curry spicy. If you prefer less spicy skip adding it.
6. Coconut – Freshly grated coconut is the best choice. Instead of fresh grated coconut you can also add coconut milk. But do not use dessicated coconut for this recipe.
7. Oil – Coconut oil is the best oil for making this recipe. However, you can use any cooking oil.

For the detailed list of ingredients & their measurements, please check out the recipe card below.

Expert tips

• Follow the measurements of the ingredients properly. Anything in excess can spoil the entire dish.
• You can skip the addition of carom seeds. Some people do not like them in the fish curry.
• If you do not have tamarind then substitute with lemon or vinegar. Or, if you have Kokum, add the kokum to the curry while adding green chilies.

How to make Mackerel Fish Curry

For the masala

1. Heat a pan over low-medium heat.
2. Dry roast coriander seeds, cumin, mustard seeds, fenugreek seeds and carom seeds on low-medium heat until aromatic.
3. Remove and keep it aside on a plate.
4. In the same pan, roast red chilies until crisp. Remove and keep it aside on the same plate. Let all the roasted ingredients cool down to room temperature.
5. Transfer them to a mixer/grinder jar.
6. Add coconut, onion, garlic, ginger, tamarind, and turmeric powder.
7. Add little water and grind it to a fine paste.

For making the fish curry

1. Add the prepared paste to a heavy bottom pan/wok.
2. Add water to adjust the consistency of the gravy.
3. Heat it at medium heat.   
4. Add green chilies and salt.
5. Stir and let the gravy come to a boil.
6. Add the fish pieces and let it cook for 5 minutes.
7. Fish curry is ready to serve.

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FAQ

Serving Suggestion

• You can serve this curry with steamed rice or Jeera rice.
• Or pair it with idiyappam, appams and neer dosas.

If you make this recipe, please leave a comment and a starred review below.

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