Goan Style Bangdyachi Uddamethi | बांगड्याची उड्डमेथी | Mackerel Curry | Panch Pakwan |Epi 6|Prudent

Bangdyachi Uddamethi, a Goan mackerel curry bursting with bold, spicy, and tangy flavours. Fresh fish, roasted methi, coconut, and tamarind come together in this comforting dish that’s as soulful as it is simple. A true taste of Goa, lovingly shared with us by home cook Maya Shirodkar. Tune in, cook along, and discover why this traditional recipe will have you coming back for more. Let’s get cooking!
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Ingredients for Bangdyachi Uddamethi :-
3 medium mackerel (bangda), cut into pieces
1/4 lemon-size tamarind
1 medium onion, finely chopped
1/2 teaspoon urad dal
10 black peppercorns
1 tablespoon coriander seeds
1/4 teaspoon fenugreek seeds
1/4 teaspoon uncooked rice grains
5–6 dry red chillies
1 cup grated coconut
1/2 teaspoon turmeric powder
1 medium onion, finely chopped
1/2 onion for fodni (tempering)
Coconut oil
Salt

Roast & make fine paste in mixer :-

5–6 dry red chillies
1 cup grated coconut
1/2 teaspoon turmeric powder
1 medium onion, finely chopped

Roast & make rough-ground paste in mixer :-

1/2 teaspoon urad dal
10 black peppercorns
1 tablespoon coriander seeds
1/4 teaspoon fenugreek seeds
1/4 teaspoon uncooked rice grains
1/2 cup grated coconut

Method :-

In a pan, put half cup chopped onion and add 1 teaspoon coconut oil.
Roast it until it turns brown in colour. Do not burn it.
Add the fine paste mixture of red chillies, grated coconut, turmeric powder, and onion.
Let this mixture come to a boil.
Add 1 tablespoon salt to the mixture.
Once the mixture boils, add the pieces of mackerel and mix gently.
You can add water to adjust the consistency.
Boil until the mackerel gets cooked. Do not overcook the mackerel.
Add the rough paste mixture of urad dal, black peppercorns, coriander seeds, fenugreek seeds, uncooked rice grains, and grated coconut.
Cover with a lid and bring it to a boil.
Serve it with hot rice.


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