Today’s blog post is dedicated to that lady who pinged me on my Facebook page and told me that she wants the typical Goan fish curry – Goan Bangda Hooman or the Mackerel Curry which we make in Goa. She also said that ever since she discovered my blog she is kinda hooked to it and there was a reason. Her mom was from Bicholim, Goa. She missed her mom’s recipes as her mom is no more. She found this Raga Pudding recipe on my blog and she dropped me a message saying that she always loved her mom’s Ragi pudding or Satva. The recipe was lost ever since her mom passed away and now she again found this authentic recipe on my blog. Let’s look at the Bangdyache hooman recipe.
My heart wfilled with happiness when I read that comment from her. Felt happy to know that my blog is helping people in ways more than one. Getting such comments from my readers keeps me motivated.
In Goa, Mackerels are called as Bangde in local language and this curry is known as hooman or uman. Hence the name bangdyache hooman. This is a simple bangda curry and tastes best when served with steamed rice.
Today’s recipe is an authentic Goan Mackerel Fish Curry. This mackerel fish curry had been prepared by my dear hubby. Offcourse I helped him in grinding the masala. But the main dish was prepared by him. So even a bachelor can cook this mackerel fish recipe. It is simple to make and gets ready in less than 30 minutes. Also check out other fish curry recipes.
Ingredients to make mackerel curry:
- Mackerels – I have used fresh mackerels in this recipe. You can even make this Bangde curry with tinned mackerels.
- Grated coconut– Use freshly grated coconut and then add spices and grind it to a thin paste.
- Red chilies and green chilies – I have used Kashmiri dry red chilies. You can even use byadgi or any other dry red chilies in this recipe. Addition of green chilies is optional. But green chilies adds a nice spicy taste. Modify the spice levels as per your taste.
- Tamarind – This Goan mackerel curry is tangy and spicy. Tamarind makes this curry tangy and dry red chilies makes it spicy.
- Ginger – Ginger also adds a spicy zing to the recipe.
- Kokum – Kokum petals makes the fish curry tangy and also adds a nice colour to the mackerel fish recipe.
- Sichuan pepper – This spice is optional. But when added it makes the curry deliciously spicy.
- Spice powders – turmeric powder and red chili power is applied to the mackerels while marinating. Addition of turmeric powder also removes the fish smell from the mackerels.
Steps to make tangy and spicy mackerel curry with coconut:
- First, we have to wash and clean the mackerels and cut into 2 or 3 pieces.
- Next, we have to marinate mackerels by applying the spice powders and salt and keep aside for minimum 30 minutes.
- We make the curry with freshly grated coconut. So, to a mixer jar add grated coconut, tamarind ball, dry red chilies and turmeric powder by adding ½ to 3/4th cup water to a thin gravy.
- Next, we have to make the fish curry. So we heat a kadai or wok and add the green chilies and ginger and pour the gravy and marinated fish in it.
- After the fish curry cooks a bit, we add Sichuan pepper and cook for some time.
- Final step is to add kokum petals and salt.
Also check out top 10 Goan fish curry recipes.
Mackerel Curry / Goan Bangdyache Hooman
- Mixer grinder
- Kadai / wok
- 2 Mackerels cut into 3-4 pieces
- 6 tablespoon coconut grated
- 4 dry red Kashmiri chilies
- 1 marble sized ball of tamarind
- 2 green chilies
- 1/2 inch ginger
- 2 kokum petals
- 10-15 triphal/sichuan pepper/teffal
- ¼ teaspoon turmeric powder
- 2 tablespoon oil
- 1 teaspoon chili powder
- 1 teaspoon turmeric powder
- 1/4 teaspoon salt
- Wash and cut the heads of the mackerels. Then cut them into 2 or 3 pieces, discard the head. Wash again after 10 minutes.
- Marinate the mackerels with turmeric powder and red chili powder and keep aside for atleast 30 minutes in a fridge.
- Grind grated coconut, red chilies and tamarind together by adding 1/2 cup water into a thin gravy.
- In a kadai, add 2 tablespoon oil. When oil heats, add chopped ginger and slit green chilies and fry them.
- Close your nose as the aroma will be too strong.
- Add the ground mixture and marinated mackerels together in a kadai.
- Slightly crush the Sichuan pepper or "teffala" seeds using mortar and pestle and add them to the gravy.
- Add the kokum petals and cook this till mackerels get cooked. When the gravy starts bubbling, switch off the gas.
- Check the salt and adjust accordingly.
- Note: Remember to keep the flame on low heat while cooking.
Pin this image on Pinterest.
Note: Recipe was published on 31st Jan 2015. Updated with new images in 2020.