Goan Mackerel Curry / Bangda Uddamethi
Goan Mackerel Curry / Bangda Uddamethi

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, goan mackerel curry / bangda uddamethi. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Goan Mackerel Curry / Bangda Uddamethi is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They are fine and they look wonderful. Goan Mackerel Curry / Bangda Uddamethi is something which I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook goan mackerel curry / bangda uddamethi using 13 ingredients and 16 steps. Here is how you can achieve it.

The ingredients needed to make Goan Mackerel Curry / Bangda Uddamethi:
  1. Make ready 4 Mackerel fish
  2. Prepare 1 tablespoon coriander seeds
  3. Take 1/2 teaspoon tamarind pulp
  4. Make ready 1-2 kokum soaked in 1/4 cup warm water
  5. Take 1 cup grated coconut
  6. Get to taste Salt
  7. Take 3 tbsp coconut oil
  8. Prepare 5-6 Byadagi red chilli
  9. Prepare 1 teaspoon peppercorns
  10. Prepare 1/2 teaspoon turmeric powder
  11. Make ready 1/2 teaspoon Urad dal
  12. Prepare 1/4 teaspoon Fenugreek/ Methi seeds
  13. Make ready 1/4 teaspoon raw rice grains
Steps to make Goan Mackerel Curry / Bangda Uddamethi:
  1. Marinate Mackerel with salt. Rest aside for 30 minutes
  2. Dry roast red chillies, peppercorns, coriander seeds, turmeric until aromatic
  3. Transfer the mixture to grinder
  4. Dry roast coconut in the same pan until golden brown. Transfer the coconut to grinder
  5. Dry roast Urad dal, rice, Fenugreek seeds until aromatic. Transfer the mixture to grinder
  6. Add 1/2 teaspoon tamarind pulp, water and grind to smooth paste. Keep it aside
  7. Heat oil in earthen vessel. Add onions and saute until golden brown
  8. Add ground paste and mix well. Saute for 2 minutes
  9. Add salt and mix well
  10. Add water as required. It should be sufficient enough to cover the fish
  11. Add fish and gently mix
  12. Add kokum with water to curry and gently mix
  13. Bring curry to boil
  14. Simmer, cover and cook for 6-7 minutes
  15. 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
  16. Serve warm with hot steamed rice

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