Bangdyachi Uddamethi | Goan Mackerel Fish Curry | Traditional Authentic Uradmethi recipe with detail instructions and a video. Bangdyachi Uddamethi is an authentic and traditional Goan curry made from mackerel fish. This recipe is very famous because it is very flavourful and aromatic. The gravy contains a special masala blend of roasted spices making it very tasty. The name ‘Bangdyachi Uddamethi’ comes from the Konkani word ‘bangdo’ meaning mackerel and ‘uddamethi’ meaning urad dal and fenugreek seeds. The gravy consists of a paste of roasted urad dal (uddachi dal) and fenugreek seeds (methi). Hence, the name ‘uddamethi’. Mackerel fish is also called by various names like bangdo, bangde, bangude or bangda.
I remember my mother making uddamethi at home during my childhood. The entire house would fill up with the aroma of roasting the spices in coconut oil and simmering of the curry. Without stepping into the kitchen, we could guess that ‘bangdyachi uddamethi’ is on the menu for lunch. This curry has such amazing strong flavours. No wonder this curry is a favourite in the Konkani community. In Goa, we also make raw mango uddamethi (aamlechi uddamethi) and hog plum uddamethi (ambadyachi uddamethi), but the recipe for these is very different from the recipe of bangdyachi uddamethi.
The recipe is simple and easy. It uses basic ingredients easily found in every Indian household. In my home, we serve bangdyachi uddamethi for lunch as a maincourse recipe and eat it with white rice. Alternately, you can also serve it with roti, chapati or pao as per your choice.
You might also like our other Goan mackerel recipes like bharillo bangdo, bangdyache lonche and aatanche dangar. You can also read about the basic steps involved in cleaning mackerel fish for bangdyachi uddamethi.
Equipment
Ingredients
- 5 mackerels (cut into pieces)
- 1½ cup fresh grated coconut
- ¾ small onion (finely chopped)
- 1¼ small onion (randomly chopped)
- ¾ Tsp turmeric powder
- 4 red chillies (spicy variety)
- ½ Tsp fenugreek seeds
- 1 Tbsp urad dal
- 14 peppercorns
- ½ Tbsp rice
- small ball of tamarind
- salt as per taste
Instructions
- Heat oil in a pan. Add rice. Roast the rice till it turns brown. Transfer rice into a mixer jar.
- Add red chillies to the pan and roast them until they turn a shade darker. Add them to the mixer jar.
- Add peppercorns to the pan and roast them until they turn a shade darker. Add them to the mixer jar.
- Add urad dal to the pan and roast it until it turns brown. Add urad dal to mixer jar.
- Add fenugreek seeds to the pan and roast them until they turn brown. Add to mixer jar.
- Grind rice, red chillies, peppercorns, urad dal and fenugreek seeds to a powder. Add a little water to the mixer jar. Grind once again to form a paste.
- Heat some oil in the same pan. Add the randomly chopped onions. Fry till onions are golden brown.
- Add grated coconut. Roast till coconut turns brown.
- Add turmeric powder. Mix well. Roast for a minute and switch off the flame. Let this mixture cool down.
- Add the coconut mixture to a mixer jar. Add tamarind and water. Grind into a fine paste.
- Heat oil in a pan. Add the finely chopped onions. Fry till the onions turn golden brown. Add some water. Cover and cook till onions are soft.
- Add the spice paste (red chillies, peppercorns, fenugreek seeds, rice, urad dal) and some water. Mix well. Cook on a low flame and bring the spice paste to a boil. Keep cooking until the spices give out a nice aroma. Keep stirring in between to avoid forming lumps or sticking to the pan.
- Add the coconut paste. Add water to adjust the consistency of the gravy. Add salt as per taste. Cook on medium heat and bring the gravy to a boil.
- Once the gravy starts boiling, add the mackerel pieces. Mix gently. Cook till the mackerels are done. Switch off the flame.
Tips & Tricks
- Do not thicken the curry too much. It will gradually thicken as it cools down.
- Turn or mix the mackerel pieces very gently as they may break.
- The red chillies I used are a spicy variety. You can change the quantity of red chillies depending on the chillies you are using and the level of spice preferred.
- Please allow the curry atleast 30 minutes to settle down and absorb the flavours before serving.