Bangda Uddamethi with Ukda Tandul

Instructions

1. 1

   Marinate the Fish

   • Clean the mackerel pieces thoroughly and pat them dry.
   • In a bowl, combine the fish pieces with 1/4 tsp of salt and 1/4 tsp of turmeric powder.
   • Gently mix to ensure all pieces are evenly coated. Set aside to marinate for 15-20 minutes.
2. 2

   Dry Roast the Spices

   • Heat a small, dry pan over low-medium heat.
   • Add the urad dal and dry roast for 1-2 minutes until it turns a light golden color.
   • Add the methi seeds and coriander seeds. Continue to roast for another minute until they become fragrant. Be careful not to burn the methi seeds.
   • Finally, add the dried red chilies and roast for 30 seconds. Remove the pan from the heat and allow the spices to cool completely.
3. 3

   Grind the Masala Paste

   • Transfer the cooled roasted spices to a grinder jar.
   • Add the fresh grated coconut, the remaining 1/2 tsp of turmeric powder, and the tamarind paste.
   • Pour in 1/2 cup of water and grind for 3-4 minutes, scraping down the sides as needed, until you have a very smooth, fine paste.
4. 4

   Prepare the Curry Base

   • Heat the coconut oil in a wide pan or kadai over medium heat.
   • Add the finely chopped onion and sauté for 5-6 minutes until it becomes soft and turns a light golden brown.
   • Add the ground masala paste to the pan. Sauté for 5-7 minutes, stirring occasionally, until the raw aroma disappears and you see oil separating from the masala.
5. 5

   Simmer the Curry and Cook the Fish

   • Pour in the remaining 1.5 cups of water and mix well to form the gravy. Add the remaining 1 tsp of salt and the rinsed kokum pieces.
   • Bring the curry to a rolling boil over medium-high heat.
   • Once boiling, gently slide the marinated mackerel pieces into the gravy. Avoid stirring vigorously to prevent the fish from breaking.
   • Reduce the heat to medium-low, cover the pan, and let it simmer for 8-10 minutes, or until the fish is cooked through.
   • Add the slit green chilies during the last minute of cooking for a fresh, sharp flavor.
6. 6

   Rest and Serve

   • Turn off the heat and let the curry rest, covered, for at least 15 minutes. This allows the flavors to meld and deepen.
   • Serve the Bangda Uddamethi hot with steamed Goan rice or fresh pao (bread).