Mangalorean Mackerel Curry (Bangude Ghassi)

This Mackerel Curry is made with fresh Mackerel fish cooked in tangy and spicy coconut-based gravy, in just 30 minutes. This easy Indian fish curry with coconut is from Mangalorean cuisine. It is aromatic, flavorful, and a comforting dish for lunch or dinner.  Serve Bangude Ghassi with steamed rice or Jeera rice. Here’s how to make it with step-by-step photos and a quick video tutorial.

Mackerel curry is a traditional dish commonly found in Mangalore households. Mangalore (officially called Mangaluru) is a major port city in the Indian state of Karnataka. As a coastal city, abundant fresh fish are available in the region.

This spicy and tangy Mackerel curry recipe is for all those who love seafood. Mackerel is a good source of omega-3 fatty acids making a nutritious and delicious meal. Whether you make any of these mackerel recipes like Goan Mackerel Curry, Mangalorean Fish Rava Fry, Bangude Pulimunchi, or Mackerel Fry, it tastes wonderful.

About This Fish Curry Recipe

In this recipe post, I am sharing how to make Mackerel curry. This is how we make it at home. This is a traditional family recipe that's been in our family for generations. This is a basic fish curry recipe that can be used to make any other fish curry.

Mangalorean-style Mackerel fish curry is locally called "Bangude Ghassi". The word “Bangude” is the local name for Mackerel fish and “Ghassi” means curry. Living by the coast, fish curry and rice are my staples (or with bread/pav, if you prefer!). We get it all year round, except for those few months during the rainy season.

The recipe for bangude ghassi is simple. Toast the masala, grind it to a fine paste with coconut, and then simmer the succulent fish in this masala paste. No oil is used to make this Bangude Ghassi.

Ingredient Notes

This delicious Mangalorean fish curry is packed with so much flavor. It’s made with fresh Mackerel fish, tangy tamarind, spices, and aromatics like onion, ginger, and garlic. Coconut adds a creamy texture balancing the heat of red chilies. Here’s what you will need to make the recipe.

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 fish curry recipe like Pomfret, Kingfish (Surmai), or Tilapia. I have given a few tips for choosing fresh Mackerel in the FAQ section.
2. Bayadgi Red Chilies - It gives a bright red color to the mackerel curry recipe 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 fish curry. If not available you can skip them.
4. Tamarind - It gives a tangy touch to this fish curry. Soak lemon-sized tamarind in hot water for 10-15 minutes.  Remove the seeds and use it. You can substitute it with lemon juice, kokum, or vinegar.
5. Green chilies - Make the fish curry spicy. If you prefer less spicy curry skip adding it.
6. Coconut - This Mangalorean fish curry tastes best when made with freshly grated coconut. Instead of freshly grated coconut, you can also add coconut milk. But do not use desiccated coconut for this recipe.
7. Oil - I didn't use any oil for making this fish curry. But my mom and grandmom always add a teaspoon of coconut oil while roasting the whole spices and dried red chilies. Coconut oil is the best oil for making this fish curry. However, you can use any cooking oil like vegetable oil.

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

How to make Mackerel Curry with Step by Step Photos

For the Mackerel masala

• Heat a pan over low-medium heat. Dry roast coriander seeds, cumin, mustard seeds, fenugreek seeds, and carom seeds until aromatic. Remove and keep it aside on a plate.
• 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.

• Transfer them to a mixer/grinder jar. Add coconut, onion, garlic, ginger, tamarind, and turmeric powder. Add a little water and grind it to a fine paste. Our fish curry masala is ready.

For making the Mackerel curry

• Add the prepared paste to a heavy bottom pan/wok. Add water to adjust the consistency of the gravy.

• Heat the fish curry masala at medium heat. Add green chilies and salt. Stir and let the curry come to a rolling boil.
• Add the mackerel fish and let it cook for 5 minutes. Once you add Mackerel do not use any steel ladle/spatula to stir it. Cooked mackerels are soft and may break in the curry. Use a soft silicon spatula or better to rotate the pot/kadai holding it's handle in a circular motion to stir it.

• Mackerel curry is ready to serve. Serve with steamed rice.

Tips to make the Best Mackerel Curry

• 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 fish curry while adding green chilies.

Frequently Asked Questions

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For any questions or concerns while making this recipe, please get in touch with me directly at [email protected]. I'll try my best to respond promptly.

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More Mangalorean recipes that you might like

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