Sour and Spicy, rich with flavors of coconut and spices, this Goan Mackerel curry is definitely must try dish if you love sea food. This is really awesome in taste and my recommendation would be to cover and keep the curry aside for 1 hour after it is cooked, this will allow the flavors to properly set in. This is so delectable in taste, you would make this again, once you have it

There are multiple variations to this recipe too, some add fried fish to the curry and then cook , to give additional flavor. The original dish has fish cooked in coconut gravy and besides it always good to have raw fish than fried fish in the curry for healthier reasons. I have seen shortcuts of this recipe too wherein coconut milk is used. Now adding grated coconut makes the curry thicker while coconut milk can make the curry thinner. Again if you live in places where in Coconut milk or desiccated coconut is easily available then use them in the curry. Freshly grated coconut always adds rich taste to this dish

*Prepare this dish in Earthen vessel for the best taste. In case you do not get Byadagi red chili, then you can use regular dried red chili.

**Coconut oil renders right flavor to the dish, you can use veg oil as a substitute. Kokum gives the perfect taste to the dish, in case you do not get Kokum , then use tamarind pulp as a substitute

***You can substitute Mackerel with any other sea fish as desired for this curry

Do watch the video for better clarity in preparation and share your experience once you prepare the dish

Bangda Uddamethi

Preparation time: 35 mins Cooking time: 15 mins Total time: 50 mins

Servings: 4


  • 4 Mackerel fish/ 500 g Mackerel fish
  • 1 tablespoon coriander seeds
  • 1/2 teaspoon tamarind pulp
  • 1-2 kokum (Cocum) soaked in 1/4 cup warm water
  • 1 cup grated coconut
  • Salt to taste
  • 3 tbsp coconut oil
  • 5-6 Byadagi red chili
  • 1 teaspoon peppercorns
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon Urad dal ( Black Gram Lentils, Split and skinned )
  • 1/4 teaspoon Fenugreek/ Methi seeds
  • 1/4 teaspoon raw rice grains

Steps to prepare

  • Marinate Mackerel with salt. Rest aside for 30 minutes
  • Dry roast red chilies, peppercorns, coriander seeds, turmeric, Urad dal, rice, Fenugreek seeds until aromatic
  • Transfer the mixture to grinder
  • Dry roast coconut in the same pan until golden brown. Transfer the coconut to grinder
  • Add 1/2 teaspoon tamarind pulp, 1/2 cup water and grind to smooth paste. Keep it aside
  • Heat oil in earthen vessel. Add onions and saute until golden brown
  • Add ground paste and mix well. Saute for 2 minutes
  • Add salt and mix well
  • Add water as required. It should be sufficient enough to cover the fish
  • Add fish and kokum with water
  • Twirl the vessel and mix everything
  • Bring curry to boil
  • Simmer, cover and cook for 6-7 minutes
  • Curry is done. Cover and rest aside for 30 minutes to allow flavours to set in. It’s best to rest aside for 1 hour
Goan Mackerel Curry / Bangda Uddamethi
Posted by:Rekha Unni

Humble quirky soul embarking on beautiful journey of love called Life. Cooking is one of my favorite hobbies and I love experimenting with different types of foods. it's the love of cooking for my family which has made this hobby as one of my passions

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