Bangda Uddamethi
A classic Goan fish curry where mackerel is simmered in a fragrant, tangy gravy made from roasted spices like fenugreek and urad dal, coconut, and tamarind. This authentic dish is a burst of coastal flavors, best enjoyed with steamed rice.
For 4 servings
Marinate the Fish
- Clean the mackerel pieces thoroughly and pat them dry.
- In a bowl, combine the fish pieces with 1/4 tsp of salt and 1/4 tsp of turmeric powder.
- Gently mix to ensure all pieces are evenly coated. Set aside to marinate for 15-20 minutes.
Dry Roast the Spices
- Heat a small, dry pan over low-medium heat.
- Add the urad dal and dry roast for 1-2 minutes until it turns a light golden color.
- Add the methi seeds and coriander seeds. Continue to roast for another minute until they become fragrant. Be careful not to burn the methi seeds.
- Finally, add the dried red chilies and roast for 30 seconds. Remove the pan from the heat and allow the spices to cool completely.
Grind the Masala Paste
- Transfer the cooled roasted spices to a grinder jar.
- Add the fresh grated coconut, the remaining 1/2 tsp of turmeric powder, and the tamarind paste.
- Pour in 1/2 cup of water and grind for 3-4 minutes, scraping down the sides as needed, until you have a very smooth, fine paste.
Prepare the Curry Base
- Heat the coconut oil in a wide pan or kadai over medium heat.
- Add the finely chopped onion and sauté for 5-6 minutes until it becomes soft and turns a light golden brown.
- Add the ground masala paste to the pan. Sauté for 5-7 minutes, stirring occasionally, until the raw aroma disappears and you see oil separating from the masala.
Simmer the Curry and Cook the Fish
- Pour in the remaining 1.5 cups of water and mix well to form the gravy. Add the remaining 1 tsp of salt and the rinsed kokum pieces.
- Bring the curry to a rolling boil over medium-high heat.
- Once boiling, gently slide the marinated mackerel pieces into the gravy. Avoid stirring vigorously to prevent the fish from breaking.
- Reduce the heat to medium-low, cover the pan, and let it simmer for 8-10 minutes, or until the fish is cooked through.
- Add the slit green chilies during the last minute of cooking for a fresh, sharp flavor.
Rest and Serve
- Turn off the heat and let the curry rest, covered, for at least 15 minutes. This allows the flavors to meld and deepen.
- Serve the Bangda Uddamethi hot with steamed Goan rice or fresh pao (bread).
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Roast fenugreek seeds (methi) on low heat and only until fragrant. Over-roasting will make the entire curry bitter.
- 2Grinding the masala paste to a very fine consistency is key to achieving a smooth, authentic gravy.
- 3Always add the fish to the curry only after it has come to a full boil to prevent it from developing a raw smell.
- 4Avoid stirring the curry too much after adding the fish, as mackerel is delicate and can break easily. Gently swirl the pan if needed.
- 5If using whole tamarind, soak a small lime-sized ball in 1/4 cup warm water for 15 minutes, then squeeze out the pulp and discard the solids. Use this extract instead of paste.
- 6The curry tastes even better the next day as the flavors have more time to meld.
Adapt it for your goals.
Fish Variation
Replace mackerel with other firm-fleshed fish like pomfret, kingfish (surmai), or even prawns. Adjust the cooking time accordingly as prawns cook much faster.
Spiciness LevelSpiciness Level
Increase or decrease the number of dried red chilies to suit your preference. Using Kashmiri chilies will provide a vibrant red color without excessive heat.
TanginessTanginess
Adjust the amount of tamarind and kokum based on your taste. For a milder tang, you can use fewer pieces of kokum.
Why this is on our healthy list.
Heart Health Champion
Mackerel is packed with Omega-3 fatty acids (EPA and DHA), which are known to reduce blood pressure, lower cholesterol levels, and decrease the risk of heart disease.
Anti-inflammatory Powerhouse
Spices like turmeric (containing curcumin) and fenugreek seeds possess potent anti-inflammatory properties, which can help combat chronic inflammation in the body.
Boosts Digestion
Fenugreek (methi) and coriander seeds are traditionally used to aid digestion. They can help soothe the digestive tract and alleviate issues like bloating and indigestion.
Rich in Protein
Fish is a high-quality source of lean protein, essential for building and repairing tissues, muscle growth, and overall body function.
Frequently asked questions
One serving (approximately 300g) of Bangda Uddamethi contains around 350-400 calories. This is an estimate and can vary based on the size of the fish and the amount of coconut and oil used.