Bangda means Mackerel and this uddamethi or udid methi is one of the famous Goan fish curry recipes and my favorite from childhood.
The main ingredients which gives flavor to this recipe are Udid daal or urad dal (Split Black or white Lentil) and Methi seeds( Fenugreek Seeds).
Make sure you buy fresh Mackerels for udda methi so that all the flavors of fish gets fully absorbed in the gravy.
Normal Fish curry has little runny consistency , but Bandyachi udda methi is more towards thicker side with lots of aroma of roasted fenugreek and urad daal ground along with coconut gravy.
If you are preparing this, try to make use of Bedgi mirchi which gives it a unique flavor. But if you can’t find them, you can prepare it with normal dry red chillies.
Try out more of my Authentic Goan Delicious Fish recipes like Recheado Bangdo(Stuffed Mackerels), Kalwache Tonak(Oysters Curry), Goan Kalwa Fry( Pan Fried Oysters), Tisrayanche Suke (Goan Clams Dry), Easy Crab Masala(Crab Curry Goan Style), Goan Prawns Curry(Shrimp Curry) and also desserts like Mangane, Kann, Satv,Doss etc., by clicking here.
Preparation Time: 30 Minutes
Cooking Time: 20 Minutes
6 Large mackerels
1 Cup Grated Coconut
10-12 Begdi Mirchi ( You can also use normal Dry red chillies)
2 Teaspoon Turmeric powder
2 Tablespoon Cooking oil
2 Tablespoons of Rice
2 Tablespoons Urad dal ( Split Black or white Lentil)
1 Teaspoon Fenugreek seeds
1 Teaspoon Mustard seeds
Marble size ball of tamarind
2 Medium sized Onions
1 Teaspoon Coriander Seeds
Salt to taste
For Seasoning 1/2 Teaspoon fenugreek seeds & black lentils each
Clean the fish well ,descale and make 3 pieces each.
Slice 1 onion vertically and other one chop to small pieces.
Apply salt and turmeric to the pieces and keep for 30 minutes.
On a heated skillet, add 1 Tablespoon oil and roast Chillies and,Coriander seeds on medium till fragrant and keep aside.
On the same skillet, roast Mustard seeds, Fenugreek seeds,rice and black gram for few seconds until fragrant and remove on a plate.
Add a teaspoon of oil and fry sliced onion on the same skillet till it changes color to light brown. Add grated coconut in it and fry till coconut changes its color to brown.
Add turmeric powder and fry for another minute.
Grind the coconut, fried onion, roasted coriander seeds,tamarind , and dry red chillies into a very fine paste with a little water.
Now add roasted Mustard seeds, Fenugreek seeds,rice and black gram .and grind for a couple of seconds more .
In a saucepan, heat 1 Teaspoon oil, add the seasoning of black gram and fenugreek seeds.
Next, add onions and fry till golden.
Add ground masala paste and saute for a minute or two.
Add little water. Do not make it runny.
The consistency of the curry should not be very thin .
Add marinated fish. Cook on medium high heat until it boils. Will take just 2 minutes.
Stir occasionally taking care not to break the fish.
Simmer and cook for 10 minutes on low heat .
Remove from heat and serve with hot and steaming rice.