Bangdyachi Uddamethi is a fish curry of the Saraswat family in Goa. It is made with Bangda (Mackerel) and rare masala blend that includes Udid dal (skinless black gram dal), methi seeds (fenugreek seeds) and soaked raw Rice. This recipe is also widely prepared in Malvan and few other coastal belts closer to Goa.
Bangdyache Dhabdhabit (Goan Mackerel Spicy Curry)Course: Non Veg, Main CourseCuisine: IndianDifficulty: Medium
1 cup freshly scrapped Coconut
1 medium Onion, finely chopped
1 – 2 green Chilies, vertically cut
7 -8 Garlic cloves
10 – 12 dried red chilies
½ tsp Turmeric powder
1 tsp dried Coriander seeds
Small lime size Tamarind
10 – 12 Tephala (Teffal/Sichuan Pepper)
3 – 4 Amsula (kokum petals)
2 – 3 tbsp Oil
Salt, to taste
- Wash the mackerels with water, clean and cut them to 3 -4 pieces.
- Mix these cut pieces with some salt and keep them aside.
- Grind scrapped coconut, coriander seeds, peppercorns, tamarind, dried chilies, and turmeric powder to a fine paste.
- Heat oil in a thick bottom vessel, and when oil is heated add freshly ground coconut paste. Let the mixture heat for 2 – 3 minutes on medium flame.
- To this, add mackerel pieces after thoroughly washing them with fresh water. Very lightly stir the mackerel pieces in the coconut gravy and allow it to heat on medium flame.
- Now, add amsula, vertically cut green chilies, and tephala. Add salt to taste and very lightly stir the mackerel pieces in the gravy and allow to heat for about 2 minute until the gravy turns medium thick.
- Serve Bangdyache Dhabdhabit with hot rice or with chapati, paratha or with Goan flat bread.