Bangdyachi Uddamethi | Goan Mackerel Fish Curry Recipe

bangdyachi uddamethi served in a white bowl.

Bangdyachi Uddamethi | Goan Mackerel Fish Curry Recipe

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.

Prep Time10

Cook Time20

Total Time30

Course: Main

Cuisine: Goan, Indian

Servings: people

Calories: 163kcal

Author: Preeti Nayak

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