How to make Bangda Udadmethi -

Split urad dal and methi dana add a special flavour to this mackerel gravy .

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Mackerels (बांगड़ा मछली), Fresh coconut (ताज़ा नारियल)

Cuisine : Goan

Course : Main Course Seafood

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For more recipes related to Bangda Udadmethi checkout Bangda Udadmethi, Bangdyache Humman, Talela Bangda, Bangda Amshe Tikshe . You can also find more Main Course Seafood recipes like Ambat Kolambi Muri Ghonto Lemon Steamed Fish Prawn in Coconut Shell

Bangda Udadmethi

Bangda Udadmethi Recipe Card

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Goa's 450 years under Portuguese domination produced a unique, syncretic blend of East and West that is at once exotic and strangely familiar.  The various influences have made the Goan cuisine an interesting blend of tastes as a result of which it has a phenomenal repertoire of both vegetarian and non-vegetarian delicacies.  Though the recipes and techniques of the two major communities – Hindu and Christian – are different but as a rule the cuisine that comes under the umbrella of Goan is simple but chilli hot and spicy. Traditionally the food is cooked on wood fires in clay pots that are fired by the village potter. Though in the modern times, quite a few Goans have had to leave their land in search of greener pastures, they still get homesick for the smoky flavour of the fish curry and rice that get their distinct taste being cooked in crowded sweaty, smoky kitchens in earthenware pots over wood fires.      

Prep Time : 31-40 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Bangda Udadmethi Recipe

  • Mackerels seeded 6 large

  • Fresh coconut

  • Coconut scraped 2 cups

  • Onions sliced 4 medium

  • Whole dry red chillies 8

  • Turmeric powder 2 teaspoons

  • Oil 3 tablespoons

  • Tamarind 1 lemon size ball

  • Rice 2 tablespoons

  • Split black gram skinless (dhuli urad dal) 2 tablespoons

  • Fenugreek seeds (methi dana) 1/2 teaspoon

  • Salt to taste

Method

Step 1

Cut each mackerel into four pieces, apply salt and wash after fifteen minutes.

Step 2

Heat one teaspoon oil in a pan. Stir-fry rice till it becomes dark brown. Drain. To the same oil add split black gram (urad dal) and stir-fry till browned. Drain.

Step 3

Add fenugreek seeds and black peppercorns to the same oil, stir-fry till fenugreek crackles.

Step 4

In a separate pan saute one sliced onion in two teaspoons of oil till golden brown. Add grated coconut and stir-fry till brown. Coarsely powder rice and black gram (dal) together.

Step 5

Grind stir-fried coconut and onions along with tamarind, red chillies and turmeric to a rough paste and keep aside. Grind fenugreek and black peppercorns to a fine paste.

Step 6

Saute the remaining sliced onions in the remaining oil till soft. Add ground coconut paste with five cups of water and salt. Add the fenugreek and peppercorns paste and bring to a boil.

Step 7

Add mackerels, ground rice and black gram dal powder to the curry. Stir and cook for three minutes or till the fish is done.

Step 8

Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.