Bangda Uddamethi (Goan Mackerel Curry)
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!
bangda (cut to pieces)
To roast – Batch 1
dry red chillies
To roast – Batch 2
To roast – Batch 3
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.
Kori Sukka / Chicken Sukka (Mangalore Style Dry…
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