Goan Mackerel Curry | Bangdyache Hooman

Mackerel Curry, also known as Bangda Curry or Bangdyache Hooman, is a traditional Goan fish curry made with fresh mackerel cooked in a spicy and tangy coconut gravy. Fresh coconut, dried red chilies, tamarind, kokum and teffal give this easy Goan curry its distinctive flavor.

In Goa, mackerel is called bangdo in Konkani, and mackerels are called bangde. A traditional Goan fish curry is known as hooman or uman, hence this curry is called Bangdyache Hooman.

This is one of those simple Goan fish recipes that tastes best with hot steamed rice. The curry comes together quickly once the fish has been cleaned and marinated.

A traditional Goan Mackerel Curry

This recipe has a special story behind it.

A reader once contacted me through my Facebook page asking for the typical Goan fish curry made with mackerel. Her mother was from Bicholim, Goa, and she missed the recipes her mother used to prepare.

She had earlier discovered my Ragi Pudding or Satva recipe, which reminded her of the pudding her mother used to make. Knowing that the traditional recipes documented on my blog were helping someone reconnect with those memories made me very happy.

She then asked me for an authentic Goan Bangda Hooman, and that inspired me to share this recipe.

This particular Mackerel Curry was prepared by my husband. I helped him grind the masala, but he prepared the main dish. It shows just how simple this traditional Goan curry can be.

What is Mackerel Curry?

Mackerel curry is a fish curry made by simmering mackerel in a flavorful gravy.

There are many different Indian mackerel curry recipes, and the ingredients and preparation vary from one region to another.

In this Goan Mackerel Curry, fresh coconut is ground with dried red chilies and tamarind to form the base of the gravy.

Ginger, green chilies and teffal add spice and aroma, while tamarind and kokum give the curry its characteristic tanginess.

What is Bangdyache Hooman?

Bangdyache Hooman is the Konkani name for Goan mackerel curry.

In Konkani:

Bangdo = mackerel
Bangde = mackerels
Hooman/Uman = fish curry

Therefore, Bangdyache Hooman refers to a traditional Goan fish curry prepared with mackerel.

This curry is an everyday-style fish preparation in Goa and is traditionally served with steamed rice.

What makes Goan Mackerel Curry different?

The combination of fresh coconut, tamarind, kokum and teffal gives this curry its Goan character.

Unlike some Indian fish curries that use tomatoes, this recipe gets its tanginess primarily from tamarind and kokum.

Teffal adds another distinctive flavor that works particularly well with fish.

What is Teffal?

Teffal, also called teffla or triphal in Goa, is a spice traditionally used in several Goan fish preparations.

It has a strong and distinctive aroma, so only a small quantity is needed.

For this Mackerel Curry, the teffal is lightly crushed before being added to the gravy. Crushing it helps release its flavor into the curry.

If you have access to a Goan or Indian grocery store, look for teffal or triphal in the spice section.

Why you’ll love this Mackerel Curry

This Goan fish curry is:

• Made with simple traditional ingredients
• Spicy and tangy
• Prepared with fresh coconut
• Full of authentic Goan flavors
• Easy to prepare
• Delicious with steamed rice
• Ready in about 20 minutes after marination

Ingredients for Goan Mackerel Curry

Mackerel

Use 2 fresh mackerels, cleaned and cut into 2 or 3 pieces.

Fresh, firm fish gives the best results in this curry.

Fresh coconut

Freshly grated coconut forms the base of the curry gravy.

Use approximately 6 tablespoons grated coconut.

Dried red chilies

I use Kashmiri dried red chilies.

They add color and mild heat to the coconut gravy. You can also use another suitable dried red chili depending on availability and your preferred spice level.

Tamarind

A marble-sized ball of tamarind gives the curry its characteristic sour taste.

Kokum

Two kokum petals add another layer of tanginess to the curry.

Kokum is frequently used in Goan and Konkan cooking and pairs beautifully with fish.

Teffal

Use approximately 10 to 15 teffal/triphal.

Lightly crush them before adding them to the curry.

Green chilies

Two green chilies add heat and flavor.

Adjust according to your preferred spice level.

Ginger

Fresh ginger gives the curry a slightly spicy and aromatic flavor.

Turmeric and red chili powder

These spices are used to marinate the mackerel before cooking.

Oil

Use approximately 2 tablespoons cooking oil.

How to clean Mackerel for curry

Clean the mackerels and remove the heads.

Cut each fish into 2 or 3 pieces.

Wash the pieces thoroughly and drain the excess water.

Properly cleaned fresh mackerel works best for this traditional curry.

How to marinate Mackerel

Place the cleaned mackerel pieces in a bowl.

Add:

• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 1/4 teaspoon salt

Mix gently so that the fish is evenly coated.

Keep the marinated mackerel covered in the refrigerator for at least 30 minutes.

How to make Goan Mackerel Curry

Step 1: Prepare the coconut gravy

Add freshly grated coconut, dried Kashmiri red chilies and tamarind to a mixer or blender.

Add approximately 1/2 cup water and grind everything into a smooth, thin gravy.

Keep aside.

Step 2: Prepare the aromatics

Chop the ginger and slit the green chilies.

Lightly crush the teffal using a mortar and pestle.

Do not grind the teffal into a powder. It only needs to be lightly crushed to release its aroma and flavor.

Step 3: Heat the oil

Heat 2 tablespoons oil in a kadai or deep pan over low to medium heat.

Add the chopped ginger and slit green chilies.

Sauté briefly until aromatic.

Step 4: Add the coconut gravy

Pour the freshly ground coconut gravy into the kadai.

Add the marinated mackerel pieces carefully.

Handle the fish gently so that the pieces don’t break while cooking.

Step 5: Add teffal

Add the lightly crushed teffal to the curry.

Allow the mackerel to cook gently in the coconut gravy.

Step 6: Add kokum

Add the kokum petals.

Continue cooking over low heat until the mackerel is cooked through and the gravy starts bubbling.

Avoid stirring the curry vigorously after adding the fish.

Step 7: Adjust seasoning

Taste the curry and add salt if required.

Once the mackerel is completely cooked, switch off the heat.

Your authentic Goan Mackerel Curry or Bangdyache Hooman is ready.

Tips for making the best Mackerel Curry

Use fresh mackerel whenever possible for the best flavor and texture.

Keep the heat low while cooking the fish. Fish cooks quickly and vigorous boiling can cause the pieces to break.

Lightly crush the teffal instead of grinding it.

Adjust the quantity of dried and green chilies according to your spice preference.

The gravy should be neither extremely thick nor watery. Add a little water if necessary to get your preferred fish curry consistency.

Once the fish is added, stir gently or simply move the pan slightly instead of repeatedly stirring with a spoon.

Can I make Mackerel Curry without Teffal?

Yes, you can prepare the curry without teffal if you cannot find it.

However, teffal gives traditional Goan Mackerel Curry a distinctive aroma and flavor, so I recommend using it when available.

Can I make Mackerel Curry without Kokum?

If kokum isn’t available, you can still make the curry because the recipe already contains tamarind.

However, kokum contributes its own characteristic tart flavor, so using both gives this curry a more traditional Goan taste.

Can I use canned Mackerel?

Fresh mackerel is my first choice for this recipe.

Canned or tinned mackerel is already cooked and is usually much softer than fresh fish. Therefore, I would not cook canned mackerel for the same length of time as fresh mackerel.

If using canned mackerel, prepare and cook the curry gravy first and add the drained fish toward the end, heating it gently just until warmed through.

For the most authentic Bangdyache Hooman, use fresh mackerel.

What to serve with Mackerel Curry

The simplest and most traditional pairing is hot steamed rice.

You can make a complete Goan meal by serving Mackerel Curry with steamed rice, fried fish, a vegetable side dish, pickle or kismoor.

The spicy and tangy coconut gravy tastes especially good mixed with hot rice.

More Goan Mackerel Recipes

Mackerel is used in many different ways in Goan cooking.

If you enjoyed this Goan Mackerel Curry, try Mackerel Uddamethi, another traditional curry where mackerel is flavored with urad dal and fenugreek seeds.

For a dry preparation, try Goan Mackerel Sukha.

If you’re in the mood for fried fish, Rava Fried Mackerel is coated with spices and semolina and shallow fried until delicious.

Another Goan favorite is Mackerel Recheado, where the fish is stuffed with spicy and tangy recheado masala.

You can also try Mackerel Pickle or Mackerel Balchao or my Goan Dry Mackerel Curry.

Frequently Asked Questions

What is Mackerel called in India?

Mackerel is commonly called Bangda in several parts of India. In Konkani, it is called Bangdo, with Bangde referring to mackerels.

What is Goan Mackerel Curry called in Konkani?

Goan Mackerel Curry is known as Bangdyache Hooman or Bangda Hooman.

What does Hooman mean?

Hooman or Uman refers to a traditional Goan fish curry.

If you enjoy traditional coconut-based Goan curries, try my Goan Prawns Curry or Sungta Hooman, another classic Goan curry served with steamed rice.

Is Goan Mackerel Curry spicy?

This curry is moderately spicy due to dried red chilies, green chilies, ginger and teffal. You can adjust the chili quantities according to your taste.

Why are tamarind and kokum both used?

Both provide sourness but have different flavors. Their combination gives this Goan Mackerel Curry its characteristic tangy taste.

Can I prepare Mackerel Curry ahead of time?

Yes. Like many coconut-based fish curries, the flavors develop as the curry rests. Store leftovers properly in the refrigerator and reheat gently to avoid breaking the fish.

More Goan Mackerel Recipes

If you love mackerel, try my Rava Fried Mackerel, a simple Goan-style fried fish recipe coated with spices and semolina. You can also try Mackerel Recheado, where mackerel is stuffed with spicy and tangy Goan recheado masala.

During the monsoon season, you can make my Goan Dry Mackerel Curry using dried mackerel. For even more ideas, browse my Mackerel Recipes collection.

 

Pin this image on Pinterest.

Note: Recipe was published on 31st Jan 2015. Updated with new images in 2020.