Mackerel curry or Bangdyachi Uddamethi is a delicious Goan curry which has an unique taste because of the use of urad dal & fenugreek seeds used in it. The word uddamethi comes from two words- Udda (Urad Dal) and methi (Fenugreek seeds). Bangdo is Mackerel in konkani. Mackerel Curry can also be made in another way with the use of Sichuan Pepper(Also called as Tefla in konkani). .
Mackerel is a very tasty fish and we get very fresh mackerel in Bahrain. Hence, we get it very often and I use it in making mackerel curry or Stuffed Mackerel or Fried Mackerel. You can check out these recipes as well if you want to try something different with mackerel.
For now, here is the Bangdyachi Uddamethi or Mackerel curry recipe with pictures:
Serves: 4-5
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Ingredients:
Mackerel: 2-3 big cleaned and cut into small pieces
Onion: 2 small
Scrapped Coconut: 1 cup
Coriander Seeds: 1/4 tsp
Peppercorns: 4-5
Rice: 1/2 tbsp
Fenugreek (Methi) seeds: 3/4 tsp
Urad Dal: 3/4 tsp
Tamarind: 1 marble sized ball
Turmeric Powder: 1.5 tsp
Chilli Powder: 1 tsp
Oil: 3 tsp
Salt: to taste
Method of Preparation:
- Apply salt and 1 tsp turmeric powder to mackerel and keep aside.
- Heat 1/2 little oil in a pan. Stir fry the coriander seeds and peppercorns for 1-2 minutes. Keep aside
- Add 1 tsp oil in the same pan. Add one chopped onion and stir fry till translucent.
- Add the scrapped coconut and fry till golden brown. Keep aside.
- Add 1/2 tsp oil in same pan and stir fry 1/4 tsp urad dal, 1/2 tsp methi seeds and rice till brown. Keep aside.
- Grind the tamarind and onion-coconut-coriander seeds-peppercorns mixture to paste. When almost done, add the fried rice, urad dal and methi seeds too. I used around 1 cup of water to grind and make smooth paste.
- Heat 1 tsp oil in a pan. Add one finely chopped onion and sauté till translucent.
- Add 1/4 tsp methi seeds and 1/2 tsp urad dal and stir fry briefly.
- Add ground paste and mackerel.
- Add salt, 1/2 tsp turmeric powder and chilli powder and mix well.
- You may need to add an additional of 1/2 cup of water if curry looks too dry.
- Close lid and bring to boil.
Note: The gravy might dry up, so you can add a little more water if required and heat it before serving.
Mackerel Curry (Bangdyachi Uddamethi)
- Mackerel: 2-3 big cleaned and cut into small pieces
- Onion: 2 small
- Scrapped Coconut: 1 cup
- Coriander Seeds: ¼ tsp
- Peppercorns: 4-5
- Rice: ½ tbsp
- Fenugreek (Methi) seeds: ¾ tsp
- Urad Dal: ¾ tsp
- Tamarind: 1 marble sized ball
- Turmeric Powder: 1.5 tsp
- Chilli Powder: 1 tsp
- Oil: 3 tsp
- Salt: to taste
- Apply salt and 1 tsp turmeric powder to mackerel and keep aside.
- Heat ½ little oil in a pan. Stir fry the coriander seeds and peppercorns for 1-2 minutes. Keep aside
- Add 1 tsp oil in the same pan. Add one chopped onion and stir fry till translucent.
- Add the scrapped coconut and fry till golden brown. Keep aside.
- Add ½ tsp oil in same pan and stir fry ¼ tsp urad dal, ½ tsp methi seeds and rice till brown. Keep aside.
- Grind the tamarind and onion-coconut-coriander seeds-peppercorns mixture to paste. When almost done, add the fried rice, urad dal and methi seeds too. I used around 1 cup of water to grind and make smooth paste.
- Heat 1 tsp oil in a pan. Add one finely chopped onion and sauté till translucent.
- Add ¼ tsp methi seeds and ½ tsp urad dal and stir fry briefly.
- Add ground paste and mackerel.
- Add salt, ½ tsp turmeric powder and chilli powder and mix well.
- You may need to add an additional of ½ cup of water if curry looks too dry.
- Close lid and bring to boil.
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