Uddamethi is a well-known and delicious Goan curry. this unique style of curry can be made in both vegetarian and seafood versions. In vegetarian cuisine, uddamethi is prepared using raw mango (amlechi uddamethi), and it is also made with other sour fruits like ambade and bimbla. In seafood variations, bangdyachi uddamethi is especially loved for its rich, comforting taste.
Today, let’s see how to make bangdyachi uddamethi(mackerel curry). It’s simple to prepare and incredibly flavourful—you’re sure to enjoy it.
Ingredients
- 2 medium-sized mackerel (bangda)
- 2 cups freshly grated coconut (about half a coconut)
- 1 large onion
- 4–5 dried red chilies
- 1 tsp rice
- 1 tsp split urad dal
- 1/4 tsp fenugreek seeds
- 1 tbsp coriander seeds
- 1/2 tsp black peppercorns
- 2–3 cloves
- ¾ tsp turmeric powder
- 1 tbsp oil (preferably coconut oil)
- A small piece of tamarind (about the size of a small gooseberry)
- Salt to taste
Preparation
- Clean the mackerel well, remove the scales, and cut each fish into 3–4 pieces.
- Wash the pieces and marinate them with ½ tsp turmeric and some salt.
- Slice half the onion lengthwise and finely chop the other half. Grate the coconut.
- Heat a pan and lightly roast the urad dal, rice, and fenugreek seeds until slightly golden.
- In a little oil, roast the coriander seeds, peppercorns, cloves and dried red chilies.
- Once done, remove them and in the same pan sauté the sliced onion until it turns light brown.
- Add the grated coconut and roast it lightly until it gets a mild golden colour.
- Grind all the roasted ingredients together with tamarind and ¼ tsp turmeric into a smooth paste.
Method
- Heat a pot and add 1 tbsp oil.
- Add the finely chopped onion and sauté until it turns light golden.
- Once the onion softens, add the ground masala paste.
- Mix well and add about 1½ to 2 cups of water.
- Bring it to a boil, then add the marinated fish pieces.
- Let it cook for 3–4 minutes until the fish is done.
- Add salt as needed, give it one final boil, and switch off the heat.
Tips
- Avoid stirring too much after adding the fish, as it may break apart.
- Do not overcook the fish, or the bones may separate.
- Since the masala contains roasted rice and urad dal, the curry thickens as it cools—so keep the gravy slightly thinner while cooking.
Serving Suggestion
Serve this hot, flavourful bangdyachi uddamethi with rice made from parboiled rice for a truly satisfying meal. It also pairs wonderfully with Goan bread (pao) or even chapati. For an extra treat, enjoy it alongside some crispy fried mackerel.
