Bangdyachi uddamethi (mackerel in fenugreek curry)
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A Goan Hindu curry of mackerel in a coconut gravy flavoured with roasted urad dal and fenugreek seeds and soured with tamarind or raw mango.
Region: GoaOccasion: Everyday mealsTime: 45 minServes: 4Non-vegetarian
Ingredients
- 4 mackerels, cleaned and cut in 2–3 pieces
- 1 cup grated coconut
- 6–8 dried red chillies
- 1 tsp urad dal
- ½ tsp fenugreek (methi) seeds
- 1 tsp coriander seeds
- ¼ tsp turmeric powder
- Small ball of tamarind, or 1 small raw mango, sliced
- 1 tbsp coconut oil
- Salt to taste
Method
- Roast the urad dal, fenugreek seeds, coriander and red chillies in a few drops of oil until the dal is golden. Do not let the fenugreek burn.
- Grind them with the coconut, turmeric and tamarind to a smooth paste with water.
- Bring the paste to a boil with 1½ cups water and simmer for 5 minutes.
- Add the fish (and raw mango if using) and salt, and cook gently for 6–8 minutes.
- Finish with a little coconut oil and serve with rice.
History
Uddamethi is a dish of the Goan Saraswat and other Konkani Hindu kitchens. It can also be made with vegetables such as raw mango or hog plums (ambade).
Significance
Uddamethi has a slight bitterness from fenugreek that balances the sour tamarind and rich coconut, and is a much-loved home curry.