This dish of the Goan Goud Saraswat cuisine is unique with a distinctive taste and texture. A coconut-based curry flavoured with urad dal (split white lentils) and methi (fenugreek seeds). Hence, the name “uddamethi”. The seafood variation is usually made with mackerels (bangda). Various spices are roasted in coconut oil that are ground to a paste for the gravy. It is further enhanced with the spiceberry tirphal. Flavourful and aromatic, the curry is tempting and tantalizing to the palate. Eaten with red parboiled rice, every morsel is incredibly delicious. Much tastier the next day as it matures.
When selecting mackerel, it should smell fresh like the ocean. Avoid one with a strong or unpleasant odour. The eyes should be bright and clear, not murky or sunken. It should have a shiny and unblemished skin with radiant red gills. Finally, the flesh should feel firm to the touch.
Mackerel are fatty, rich in omega-3 fatty acids, protein, vitamins and minerals with a significant amount of calories. High in magnesium, phosphorus, selenium and vitamin D. It does not contain any carbohydrates and with the presence of fatty acids makes mackerel a healthy choice to be incorporated in your diet.
When selecting mackerel, it should smell fresh like the ocean. Avoid one with a strong or unpleasant odour. The eyes should be bright and clear, not murky or sunken. It should have a shiny and unblemished skin with radiant red gills. Finally, the flesh should feel firm to the touch.
Mackerel are fatty, rich in omega-3 fatty acids, protein, vitamins and minerals with a significant amount of calories. High in magnesium, phosphorus, selenium and vitamin D. It does not contain any carbohydrates and with the presence of fatty acids makes mackerel a healthy choice to be incorporated in your diet.
Bangdyache Uddamethi
(Serves 6)
Ingredients:
4 large mackerels
1/2 teaspoon turmeric powder
a pinch of methi (fenugreek seeds)
8 tirphal or teppal
1 onion (chopped)
2 tablespoons coconut oil
salt
Roast the following ingredients each one separately with 2 tablespoons coconut oil and grind to a fine paste with water:
8 dried red Kashmiri chillies or local Goa chillies
1 cup fresh grated coconut
1 onion (sliced)
1 tablespoon coriander seeds
10 whole black peppercorns
1 teaspoon raw white rice
1 teaspoon urad dal (split white lentils)
1/2 teaspoon methi (fenugreek seeds)
a small ball of tamarind (do not roast)
Method:
Clean mackerels by cutting off the fins, tail and head. Remove scales if any and the innards. Cut each into 4 pieces and season with salt. Set aside.
In a pan, heat oil and sauté onion until soft with a pinch of methi. Fry the ground paste well with turmeric powder. Rinse the blender jar with little water and add to the pan. Gravy should be thick so do not add too much water.
Once the gravy comes to a boil, add the fish and tirphal after pounding them slightly.
Lower the heat, cover the pan with the lid slightly ajar and let gravy simmer until fish cooked through, around 5 minutes. Once you add the fish, do not stir curry, but gently turn fish and swirl the pan. Check for seasoning and add salt.
Serve fish curry with steaming hot rice.
(Serves 6)
Ingredients:
4 large mackerels
1/2 teaspoon turmeric powder
a pinch of methi (fenugreek seeds)
8 tirphal or teppal
1 onion (chopped)
2 tablespoons coconut oil
salt
Roast the following ingredients each one separately with 2 tablespoons coconut oil and grind to a fine paste with water:
8 dried red Kashmiri chillies or local Goa chillies
1 cup fresh grated coconut
1 onion (sliced)
1 tablespoon coriander seeds
10 whole black peppercorns
1 teaspoon raw white rice
1 teaspoon urad dal (split white lentils)
1/2 teaspoon methi (fenugreek seeds)
a small ball of tamarind (do not roast)
Method:
Clean mackerels by cutting off the fins, tail and head. Remove scales if any and the innards. Cut each into 4 pieces and season with salt. Set aside.
In a pan, heat oil and sauté onion until soft with a pinch of methi. Fry the ground paste well with turmeric powder. Rinse the blender jar with little water and add to the pan. Gravy should be thick so do not add too much water.
Once the gravy comes to a boil, add the fish and tirphal after pounding them slightly.
Lower the heat, cover the pan with the lid slightly ajar and let gravy simmer until fish cooked through, around 5 minutes. Once you add the fish, do not stir curry, but gently turn fish and swirl the pan. Check for seasoning and add salt.
Serve fish curry with steaming hot rice.
