Bangda Uddamethi is a delicious mackerel curry from the Goan cuisine. The unique combination of flavours rendered by roasted methi seeds, grated coconut, and tamarind will leave you asking for more!
If you live in a place with access to fresh seafood, and if you love cooking with fish, I am sure you will regularly have mackerel and sardines on your dinner plate. They are inexpensive, abundant fish rich in omega-3 fatty acids, protein, and vitamin D.
I grew up in Kerala and almost every day, when the fish was in season, we had sardines or mackerel (Bangda/Ayala) in curries and fries. But even then, Bangda Uddamethi came as a revelation for me! It is not like any other fish curry that I have tasted before!
I am grateful to my friend for introducing me to this culinary gem from the traditional Goan cuisine. When I was looking for a traditional seafood recipe, he shared his mom’s Bangda Uddamethi recipe and recommended I give it a try. I should say he wasn’t exaggerating when he said Bangda Uddamethi when served with parboiled rice is “heaven!”
Next time you buy mackerel (bangda), give this Bangda Uddamethi (Goan Mackerel Curry) a try! If you live in India, mackerel are in season from January to May and then from October to December.
About this Bangda Uddamethi (Goan Mackerel Curry) recipe
This is a simple recipe and doesn’t involve any complex cooking steps. Start by cleaning and cutting the mackerels to 2 or 3 pieces. The spice mixes are roasted in batches. The first batch is made up of black peppercorns, coriander seeds, red chillies, and turmeric powder. The second batch is grated coconut, and the third methi (fenugreek) seeds, urad dal, and rice. The first two batches of roasted ingredients are then ground to a paste with tamarind. This paste along with the ground batch three is the base of the Bangda Uddamethi curry.
The ground paste is cooked with water and salt to a boil, and the fish pieces are added and cooked further by simmering.
Like any good fish curry, the flavours will increase if you leave the curry to sit for a few hours before serving.
Enjoy Bangda Uddamethi with parboiled rice – that is simply the best combination! I also love to have some lime pickle to go with it.
If you liked this Bangda Uddamethi, don’t forget to check out the following recipes as well.
- Goan Recipes
- Seafood Recipes
Bangda Uddamethi (Goan Mackerel Curry)
- 4 medium mackerel bangda (cut to pieces)
- 1/4 lemon size tamarind
- 1 medium onion finely chopped
- coconut oil
To roast - Batch 1
- 1 tablespoon coriander seeds
- 10 black peppercorns
- 5-6 dry red chillies
- 1/2 teaspoon turmeric powder
To roast - Batch 2
- 1 cup grated coconut
To roast - Batch 3
- 1/2 teaspoon urad dal
- 1/4 teaspoon fenugreek seeds methi seeds
- 1/4 teaspoon rice grains uncooked
- Get all three batches of ingredients ready for roasting.
- Heat a pan and dry roast the first batch of spices starting with peppercorns and coriander seeds.
- Add red chillies and turmeric powder towards the end so that they don't burn.
- Transfer the roasted ingredients to a plate.
- Now add the grated coconut to the pan and fry till they turn golden brown.
- Transfer to another plate and roast the batch three ingredients (rice, fenugreek seeds, and urad dal) in the same pan with some oil.
- Switch off and transfer to another plate and allow it all to cool down.
- Blitz together the first batch of roasted spices and grated coconut in a blender adding a little water at a time until you have a finely ground paste.
- Add the soaked tamarind and little more and blitz again.
- Grind the batch three also to a paste/powder. I used a mortar and pestle for this.
- In a pot, heat some oil and sweat the onions on a medium flame.
- Fry till they start turning brown. Add the ground pastes and mix well.
- Add water, salt, combine well, and bring to boil with the lid on a high flame.
- You should have enough water so that it'll cover the fish pieces when you add them to the pot in the next step.
- Add the mackerel pieces, and bring to boil again.
- You can allow the curry to reduce a bit before switching off.
- Try not to stir too much after adding the fish pieces. If you are not careful the cooked fish will break off to flakes.
- Allow the fish curry to sit for a couple of hours for the mackerel pieces to absorb the flavours.
- Serve with some steaming hot parboiled rice.