Bangdyachi Uddamethi is a classic Goan mackerel curry made with roasted urad dal and methi (fenugreek). Unlike the typical runny Goan fish curry, this bangda uddamethi is thicker, mildly nutty, simple to prepare, and ready in about 30 minutes. The roasted urad and fenugreek seeds add a distinctive aroma and flavour. It actually improves after resting and tastes even better the next day. Serve with steamed rice or pav.
The name “Uddamethi” combines Udda (urad dal) and Methi (fenugreek), the two ingredients that define this curry’s bitter-aromatic profile. In many Goan homes it’s also called Bangda urad methi curry. The dish is versatile — you can make uddamethi with other firm fish like small kingfish or with prawns. During festivals such as Ganesh Chaturthi, vegetarian, onion- and garlic-free versions are prepared in some kitchens, using ingredients like pineapple, hog plum (aambadya), or raw mango (torache uddamethi).
This curry is a great option when you want something different from the usual Goan hooman: thicker, more textured, and very satisfying. Leftovers are especially good for breakfast, paired with pav or sliced bread.
Why you’ll love this recipe
- Quick and easy: Ready in around 30 minutes, ideal for a busy weeknight.
- Simple technique: Apart from roasting and grinding, cooking is mainly simmering.
- Flexible: Ingredients can be adjusted or substituted depending on what you have.
- Make-ahead friendly: Flavours deepen with time; store in an airtight container in the fridge for up to 2 days.
Ingredients and substitutions
Refer to the recipe card below for full quantities and a printable version.
- Mackerel (bangda): Stands up well to bold spices. Small kingfish or prawns work as alternatives.
- Urad dal: Roasted urad dal thickens the curry and adds a fragrant, toasty note.
- Methi (fenugreek seeds): Gives a pleasant bitter-aromatic layer that balances the coconut; when roasted properly it won’t make the curry overly bitter.
- Raw rice: A small amount roasted with the dal helps thicken the masala and gives a subtle toasted flavour.
- Tirphal (teppal): A citrusy spice popular in Saraswat and Catholic Goan curries; use the outer husk and lightly crush to avoid strong bitterness.
- Kokum and tamarind: Provide tang and coastal character. If kokum is unavailable, tamarind alone works but kokum adds the authentic sour note.
- Onion and coconut: Onion adds sweetness and moisture; grated coconut lends creaminess and balances spices.
- Red chilies: Byadagi or Kashmiri chilies give colour with moderate heat—adjust quantity to taste.
- Whole spices: Coriander seeds and black peppercorns build background warmth and brightness.
How to make Bangdyachi Uddamethi (step-by-step)
Marinate the fish: Clean and cut the mackerel into pieces, sprinkle salt evenly, and set aside briefly.
Roast urad, methi, rice and spices: In a heavy pan with a teaspoon of oil over low heat, roast coriander seeds, peppercorns, raw rice, urad dal and methi, stirring constantly until fragrant and lightly golden. Transfer to a plate.
Roast red chilies: In the same pan, add another teaspoon of oil and roast the dried red chilies until crisp. Set aside.
Roast onion and coconut: Heat 2 teaspoons oil over medium heat, sauté the chopped onion until light golden, then add grated coconut and roast until aromatic and lightly golden. Turn off the heat, stir in turmeric, and allow these roasted ingredients to cool with the chilies and roasted spices.
Grind the masala (vatap): In a blender, grind the roasted red chilies with the roasted coconut and onions, a small piece of tamarind and some water to a smooth paste. Add the roasted urad, methi, rice and whole spices and grind until slightly coarse for a rustic texture.
Temper: Heat 2 teaspoons of oil, add a small amount of methi seeds and urad dal for tempering and roast until fragrant.
Add the coconut paste: Add the ground masala to the pan and pour in enough water to reach a thick, not runny, consistency. Bring to a gentle boil and season with salt.
Add kokum and fish: Add kokum and lightly crushed teppal for aroma. Gently place the marinated mackerel pieces into the gravy and rotate the pan carefully to coat — avoid stirring with a ladle to prevent breaking the fish. Cook for 5–7 minutes until just done. Turn off the heat, cover and let rest for 5 minutes. Flavours deepen after an hour or two; it’s best after resting and excellent the next day. Serve with steamed rice or pav.
Tips for success
- Don’t skip the rice: Roasting a bit of raw rice with the urad and methi creates the characteristic thickness of uddamethi.
- Roast carefully: Roast the dal, methi and rice until golden and aromatic; avoid burning methi as it turns bitter.
- Maintain thickness: Uddamethi should be thick rather than runny.
- Handle fish gently: Mackerel flakes easily — swirl the pan to mix instead of stirring with a spoon.
Serving suggestions
Traditionally served with steamed or parboiled rice. It also pairs well with pav, poee or sliced bread. For a full Goan thali, serve alongside rice, a vegetable bhaji, solkadhi and a fried fish.
Storage
Cool the curry within two hours of cooking, transfer to an airtight glass or steel container and refrigerate. It will keep for up to 2 days in the fridge and can be frozen for about a month. To reheat, add a little water and warm gently on low heat; the curry may thicken after chilling, so adjust consistency when reheating.
Tastes better the next day. Like many Goan fish curries, uddamethi develops deeper flavour as it rests — the mackerel absorbs the kokum and roasted spice notes over time.
Other Goan mackerel recipes to try
-
Authentic Goan Fish Curry
-
Stuffed Mackerel (Bharillo Bangdo)
-
Goan Recheado Fish Fry
-
Green Masala Fish Fry
If you try this recipe, please leave a comment and rating below — feedback is always appreciated.
Recipe Card
Bangdyachi Uddamethi | Goan Mackerel Fish Curry Recipe
Equipment
-
a heavy-bottomed pan
Ingredients
- 3 mackerels or bangda (about 450 g before cleaning)
- 5 tsp coriander seeds
- 6 black peppercorns
- 1 tsp urad dal
- 2 tsp raw rice
- ½ tsp methi (fenugreek seeds)
- 8–10 dried red chilies
- 1 medium onion
- 1½ cup grated coconut
- ½ tsp turmeric
- a small marble-sized tamarind or 1 tsp tamarind paste
- salt to taste
- 5 kokum (adjust to taste)
- 6–8 tirphal (teppal) (optional)
- 5 tsp coconut oil or any neutral oil
For tempering
- ¼ tsp methi (fenugreek seeds)
- ½ tsp urad dal
Instructions
- Marinate the fish: Clean and cut the mackerel into 2–3 pieces, sprinkle a little salt and set aside for a few minutes.
- Roast urad dal and methi: Heat 1 tsp oil in a heavy pan over low heat. Add coriander seeds, black peppercorns, raw rice, urad dal and methi seeds. Stir continuously and roast until light golden and aromatic. Transfer to a plate.
- Roast red chilies: Add 1 tsp oil to the pan, roast the dried red chilies until crisp and transfer to a plate.
- Roast onion and coconut: Heat 2 tsp oil over medium heat, sauté the onion until light golden, add grated coconut and roast until aromatic and lightly golden. Switch off, add ½ tsp turmeric, stir and let cool with the other roasted ingredients.
- Grind the masala (vatap): In a blender, grind the roasted red chilies with the roasted coconut and onion, tamarind and a little water to a smooth paste. Add the roasted urad, methi, rice, coriander and pepper and grind to a slightly coarse paste.
- Temper spices: Heat 1–2 tsp oil, add ¼ tsp methi and ½ tsp urad dal for tempering and roast until fragrant.
- Add the coconut paste: Add the ground masala to the pan, pour in enough water to reach a thick consistency, bring to a gentle boil and season with salt.
- Add kokum and fish: Add kokum and lightly crushed teppal, gently place the marinated mackerel in the gravy and carefully rotate the pan to coat. Cook 5–7 minutes until fish is cooked through. Turn off the heat, cover and rest for 5 minutes. Flavours improve after 1–2 hours; best eaten the next day. Serve with steamed rice or pav.
Notes
- Don’t skip the rice: It’s key to achieving the thick uddamethi texture.
- Roast spices carefully: Aim for golden and aromatic; burnt methi will impart bitterness.
- Keep it thick: Uddamethi should be thicker than other Goan fish curries.
- Be gentle with the fish: Avoid stirring; swirl the pan to mix and prevent the mackerel from breaking.
- Let it rest: The curry tastes better after a few hours and often best the next day.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
More Goan seafood recipes to try
- Goan Clams Curry
- Squid Chili Fry
- Goan Kingfish Curry
- Goan Clams Sukka