Name: Mackerel Uddamethi
Prep time: 10 min
Cook time: 50 min
Ingredients: 2 large Mackerels; 1 teaspoon red chili powder; 1 teaspoon turmeric powder; ½ teaspoon salt; 6 tablespoon grated coconut; 1 medium sized onion; 1 teaspoon turmeric powder; 1 tablespoon rice; ¼ teaspoon fenugreek seeds/methi; 1 tablespoon urad dal/black gram dal; 4 dry red chilies; 10 peppercorns; 1 lemon size ball of tamarind; 2 tablespoon oil; Salt to taste

Mackerel Uddamethi or Bangdyachi Uddamethi or Bangda uddamethi is a delicious Goan fish recipe made with mackerel fish and has a taste of urad dal (split black gram lentil) and fenugreek seeds (methi seeds).

Ever since my childhood I loved this Mackerel Uddamethi or Bangda Uddamethi. It tastes just delicious and leaves one licking their fingers.

Mackerel uddamethi is one of the top 10 fish curry recipe in Goa. You might not get it in any restaurant. This is one of the GSB fish recipes. Mackerel recipes turn yummy and this fish can be found easily in the market.

Goan fish curries taste delicious and are a must try. Mackerel uddamethi is another type of Goan fish curry. It tastes delicious due to the ingredients like urad dal and fenugreek seeds. These ingredients are not added to other types of fish curries made in Goa.

Ingredients to make udid methi recipe with mackerel fish:

Mackerel: Use fresh firm mackerel fish.
Spice powders: Red chili powder(paprika) and turmeric powder (curry powder) are used specially while marinating the fish.
Coconut: Freshly grated coconut is used to make this mackerel curry.
Masala: Rice, fenugreek seeds, black gram dal and black peppercorns are roasted and then using mortar-pestle it is crushed to a coarse texture.
Dry red chillies: I have used byadgi red chilies, you can use any type of red chilies in this recipe. You will be able to find them in any Indian grocery stores.
Tamarind: Tamarind is used to make the curry tangy. You will be able to get it in any Indian grocery store.

Steps to make bangdyachi uddamethi:

De-scale, clean and cut the mackerels into 3 pieces. Discard the head.
Marinate them by applying red chili, turmeric power and salt and keep it in fridge (not freezer) for 30 minutes.
In a kadai or wok, heat 1 tablespoon oil. Stir fry rice till it turns brownish, remove and keep it in separate plate.
Then in the same oil, stir fry urad dal till it turns brownish, remove and keep it aside.
To the same oil add fenugreek and peppercorns together. Stir fry till fenugreek changes color, remove and keep it aside and switch off the gas. Let this cool.
Using a mortar-pestle coarse or powder rice and black gram and keep it aside.
Coarse fenugreek seeds and peppercorns in the same mortar-pestle and keep it aside.
Chop half the onion length wise. Switch on the gas and in the same oil stir fry onion till it turns pinkish. If needed add 1 teaspoon oil. To this, add grated coconut and fry on low flame till it turns brownish and switch of the gas. Let this cool down.
After cooling add the fried onion and coconut mixture from the kadai to a mixer jar along with tamarind, turmeric powder and dry red chilies and grind it into a thick gravy by adding 3/4^th cup. Ensure that all the ingredients are ground well.
Heat a kadai and add oil. Cut the remaining half of the onion into small pieces and fry it. Pour the gravy from the mixer to the kadai and mix well. Add 1 cup water.
Add marinated mackerels and stir. Now add the coursed black gram, rice, fenugreek and peppercorn to the gravy. Simmer for 10 minutes.
Serve hot.

How to serve mackerel uddamethi?

You can serve this curry with steamed rice, green beans subzi, prawns balchao, sol kadi and cucumber salad. You can even have it as a side dish in your fish thali. Some people love to eat this with pav/bread or chapatis.