Goan Mackerel Uddamethi
A unique and aromatic Goan fish curry where mackerel is simmered in a tangy gravy. The distinctive flavor comes from a special masala of roasted urad dal, fenugreek seeds, and fresh coconut.
For 4 servings
Prepare the Fish
- Rinse the mackerel steaks under cold water and pat dry.
- In a bowl, rub the fish pieces with a pinch of salt and a pinch of turmeric powder. Set aside to marinate for 15-20 minutes while you prepare the masala.
Roast the Spices
- Heat a small, heavy-bottomed pan over low-medium heat. Add the urad dal and dry roast, stirring continuously for 2-3 minutes until it turns light golden and aromatic.
- Remove the urad dal from the pan and set it aside.
- In the same pan, add the fenugreek seeds. Roast for 30-45 seconds, stirring constantly, until they darken slightly and release a nutty aroma. Be very careful not to burn them, as they will become bitter. Immediately remove from the pan.
Grind the Masala Paste
- In a blender or grinder jar, combine the fresh grated coconut, roasted urad dal, roasted fenugreek seeds, dried red chillies, 1/2 tsp turmeric powder, and tamarind paste.
- Add approximately 1/2 cup of water and grind to a very smooth, fine paste. Scrape down the sides and add a little more water if needed to achieve a smooth consistency.
Cook the Curry Base
- Heat the coconut oil in a clay pot (kundlem) or a deep pan over medium heat.
- Add the finely chopped onion and sauté for 4-5 minutes until soft and translucent.
- Add the ground masala paste to the pan. Cook for 6-8 minutes, stirring frequently, until the paste thickens, the raw smell disappears, and you see oil beginning to separate at the edges.
Simmer the Curry and Cook the Fish
- Pour the remaining 1.5 cups of water into the pan. Add the salt and slit green chillies. Stir well to combine and bring the gravy to a gentle boil.
- Once the gravy is boiling, reduce the heat to a simmer. Gently slide the marinated mackerel pieces into the gravy, ensuring they are submerged.
- Cover the pan and let the curry simmer on low heat for 8-10 minutes, or until the fish is cooked through. Avoid vigorous stirring to prevent the fish from breaking.
- Taste and adjust the salt if necessary. Let the curry rest for at least 10 minutes off the heat for the flavors to meld.
Serve
- Serve the Goan Mackerel Uddamethi hot with steamed Goan rice (ukda tandul) or plain white rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use a traditional Goan clay pot (kundlem or toplem) and coconut oil.
- 2The key to a non-bitter Uddamethi is to roast the fenugreek seeds carefully on low heat just until aromatic. Do not let them turn black.
- 3If you don't have tamarind paste, you can soak a small, marble-sized ball of tamarind in 1/4 cup of hot water for 15 minutes, squeeze out the pulp, and use the liquid.
- 4Kokum petals are an excellent, authentic alternative to tamarind for the sour element.
- 5Let the curry rest before serving. The flavors deepen and become more complex as it sits.
- 6Use fresh, firm mackerel. The quality of the fish is paramount in this simple yet flavorful curry.
Adapt it for your goals.
Fish Variation
This curry also works beautifully with other oily fish like sardines (tarle), pomfret (paplet), or even prawns (sungta).
Sour AgentSour Agent
Instead of tamarind, use 4-5 dried kokum petals. Add them to the gravy along with the water and let them release their flavor before adding the fish.
Spice LevelSpice Level
Adjust the number of dried red chillies to your preference. Using Kashmiri chillies will impart a vibrant red color without excessive heat.
Why this is on our healthy list.
Rich in Omega-3 Fatty Acids
Mackerel is one of the best dietary sources of Omega-3s, which are essential for brain function, reducing inflammation, and lowering the risk of heart disease.
Anti-Inflammatory Properties
The combination of Omega-3s from the fish and curcumin from turmeric powder provides potent anti-inflammatory benefits, which can help manage chronic inflammation in the body.
Supports Digestive Health
Fenugreek seeds are known to aid digestion and can help soothe the gastrointestinal tract. The fiber from coconut also contributes to a healthy digestive system.
Boosts Immunity
The spices used in the curry, such as turmeric and chillies, are rich in antioxidants and vitamins that help strengthen the immune system.
Frequently asked questions
'Uddamethi' is a combination of two Konkani words: 'Udid' (urad dal) and 'Methi' (fenugreek seeds). These two ingredients form the unique flavor base of this specific Goan curry.