Goan Mackerel Uddamethi
Bangdyachi uddamethi or Goan Mackerel Uddamethi, is a traditionall Goan fish curry made with fresh Mackerel and flavoured with urad dal and meethi seeds.
Bangdyachi Uddamethi, or Mackerel Uddamethi, is an authentic and traditional Goan fish curry that has a distinctive flavour of roasted fenugreek seeds, urad dal, and fresh coconut, which will leave you wanting more.
The star, however, is the mackerel. locally known as bangdo, or bangda. Fresh mackerel is one of the most popular fish in Goan cuisine, loved for its deep flavour and tender texture. Goan fish curries are amazing and must be tried. Bangda uddamethi is one such curry. It’s been my favourite since childhood. It may not have the heat of vindaloo or xacuti in complexity. Instead, Uddamethi finds its worthy place at the family table, where recipes are more fondly remembered than measured, and each bite is a taste of home.
Uddamethi is derived from two words: udda (urad dal) and methi (fenugreek seeds). This recipe is basic and straightforward. It makes use of common ingredients present in every household. Like many traditional Goan recipes, every household has its own version of uddamethi. They’re all fine. These recipes have been handed down through the generations, adapted to locally available ingredients, family tastes and even the seasons. Bangdyachi uddamethi is served with rice, making it a comforting everyday meal for the Goan families. It also pairs well with chapatti or bread, depending on your preference. So let’s quickly go through how to make it.
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What you need to make this recipe
- Mackerel- Use fresh mackerel fish for the best flavour.
- Dried kokum peels- Dried kokum peels act as a souring agent in this curry.
- Spices- Spice powders like Turmeric and Garam Masala are used for this recipe, while Tirphal (Sichuan Pepper) is used for spiciness and Fennel seeds for sweetness.
- Pulses- Urad dal, Fenugreek seeds & rice are toasted and added to the mixer while grinding. This gives a distinct flavour to this curry.
- Coconut- Freshly grated coconut is used for the gravy in this recipe.
- Garlic- Garlic is used while roasting the spices for the gravy.
- Onion- Onion is used for both the gravy and while sautéing.
How to make Goan Mackerel Uddamethi
Clean, cut, and wash the crabs. I’ve used mud crab for this xacuti recipe.
Heat oil in a kadai. Add fennel seeds and let them crackle for a few seconds. Add garlic and toast till it turns brown in colour.
Next, add sliced onion and fry for 2-3 mins until golden brown. Now, add the grated coconut and fry for 3-4 minutes on a medium flame. Let the coconut turn brown in colour.
Add the whole spices and sauté until fragrant. Transfer the roasted spice mixture into a grinder. Add turmeric powder, garam masala and water. Then blend it into a smooth paste.
In a Kadai, add the crabs, chopped onion, green chillies, and the ground masala paste. Add ½ cup of water and keep the kadai on medium flame. Let it come to a boil. Adjust the salt accordingly.
Check if the crabs are cooked properly. Add dried kokum peels and turn off the gas.
Serve it with bread, chapatti, or rice.
Goan Crab Xacuti
Learn how to make authentic Goan Crab Xacuti at home. Roasted spices are blended into a fragrant spice paste, resulting into a thick and aromatic curry. to create this traditional Goan seafood favourite, simply follow the illustrated procedure.
Ingredients
For Xacuti Masala
- 1 tbsp Cooking oil
- 1 tbsp Fennel seeds
- 7-8 nos. Garlic cloves
- 1 cup Sliced onion
- 1/2 cup Grated coconut
- 1 tsp Poppy seeds
- 1/2 inch Cinnamon stick
- 3-4 nos. Peppercorns
- 1 Petal Star Anise
- 2 nos. Clove
- 1/2 inch Nutmeg
- 1 tbsp Garam Masala
- 1/2 tsp Turmeric Powder
- Water (as required)
Cooking
- 500 grams Crab (I've used mud crab for this recipe)
- 1/2 cup Chopped Onion
- 1-2 nos. Green chilli
- 1 cup Water
- Salt (to taste)
- 3-4 nos. Dried Kokum peels
Instructions
- Clean, cut, and wash the crabs. I've used mud crab for this xacuti recipe.
- Heat oil in a kadai. Add fennel seeds and let them crackle for a few seconds. Add garlic and toast till it turns brown in colour.
- Next, add sliced onion and fry for 2-3 mins until golden brown. Now, add the grated coconut and fry for 3-4 minutes on a medium flame. Let the coconut turn brown in colour.
- Add the whole spices and sauté until fragrant. Transfer the roasted spice mixture into a grinder. Add turmeric powder, garam masala and water. Then blend it into a smooth paste.
- In a Kadai, add the crabs, chopped onion, green chillies, and the ground masala paste. Add ½ cup of water and keep the kadai on medium flame. Let it come to a boil. Adjust the salt accordingly.
- Check if the crabs are cooked properly. Add dried kokum peels and turn off the gas.Serve it with bread, chapatti, or rice.
Notes
Preferably use Fresh crabs for this recipe. Use freshly grated coconut, avoid burning of coconut and spices during roasting
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