Name: Bangda Uddamethi | Mackerel Curry recipe by Raksha Kamat at BetterButter
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: For Marinating Mackerels:; 2 large Mackerels de-scale clean and cut into 3 pieces.; 1 tsp Turmeric powder; 1 tsp Red chili powder; 1/2 tsp Salt; For the curry:; 1 Onion half the onion length wise half chopped; 6 tbsp grated Coconut; 2 tbsp Oil; 1 tbsp Rice; 1 tbsp Urad dal/black gram dal; 1 tsp Turmeric powder; 1/4 tsp Fenugreek seeds/methi; 10 Peppercorns; 4 Dry Red chilies; 1 lemon size ball of Tamarind; Salt to taste

ABOUT Bangda Uddamethi | Mackerel Curry RECIPE

Ever since my childhood I have loved this Mackerel Uddamethi or Mackerels cooked in coconut curry to which fenugreek and black urad dal has been added. It tastes just delicious and leaves one licking their fingers. You can serve this curry with rice or have it as a side dish in your fish thali. Some people love to eat this with pav/bread or chapatis.

Ingredients Serving: 4

For Marinating Mackerels:
2 large Mackerels de-scale clean and cut into 3 pieces.
1 tsp Turmeric powder
1 tsp Red chili powder
1/2 tsp Salt
For the curry:
1 Onion half the onion length wise half chopped
6 tbsp grated Coconut
2 tbsp Oil
1 tbsp Rice
1 tbsp Urad dal/black gram dal
1 tsp Turmeric powder
1/4 tsp Fenugreek seeds/methi
10 Peppercorns
4 Dry Red chilies
1 lemon size ball of Tamarind
Salt to taste

Instructions

Marinate them by applying red chilli, turmeric power and salt, keep it in fridge for 30 minutes.
Heat 1 tbsp of oil in a kadai. Stir fry rice till it turns brownish, remove and keep it in a separate plate.
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.
Using a mortar-pestle coarse powder rice and black gram and keep it aside. Coarse fenugreek seeds and peppercorns in the same mortar-pestle and keep it aside.
Stir fry onions in the same oil till it turns pinkish. Add grated coconut to this,fry on low flame till it turns brownish and turn of the gas. Let it cool.
Add the fried onion and coconut mixture from the kadai to a mixer jar with tamarind, turmeric powder and dry red chilies, grind it into a thick gravy with some water.
Fry the remaining onions it in the same kadai which will now be empty. Add oil if needed. Pour the gravy from the mixer to the kadai, mixwell. Add 1 cup water.
Add marinated mackerels and stir. Add the coursed black gram, rice, fenugreek and peppercorn to the gravy. Simmer for 10 mins.
Serve hot with rice or chapatis.

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