Go Back
+ servings
Mackerel Uddamethi
Print Pin
5 from 2 votes

Mackerel Uddamethi

MackerelUddamethi or Bangdyachi Uddamethi is a delicious Goan fish recipe made withmackerel fish and has a taste of urad dal (split black gram lentil) andfenugreek seeds (methi seeds).
Course Main Course, Main Dish
Cuisine Goan, Indian
Prep Time 10 minutes
Cook Time 50 minutes
Servings 4 People
Author Raksha Kamat


  • Mixer/Grinder/Blender
  • Wok/Kadai


For Marinating Mackerels:

  • 2 large Mackerels
  • 1 teaspoon red chili powder
  • 1 teaspoon turmeric powder
  • ½ teaspoon salt

For the curry:

  • 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


  • 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 3/4th 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.


  1. Please follow the exact procedure, else the uddamethi will become bitter. It tastes event better the next day as all the flavors get marinated.
  2. Serve it with rice or chapatis.