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A tangy and spicy mackerel curry from the Konkan coast. Made with a fresh coconut and red chili paste, soured with tamarind, this coastal classic is a delight for seafood lovers and pairs perfectly with steamed rice.
For 4 servings
Marinate Fish & Prepare Tamarind
Create the Masala Paste
Cook the Curry Base
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A tangy and spicy mackerel curry from the Konkan coast. Made with a fresh coconut and red chili paste, soured with tamarind, this coastal classic is a delight for seafood lovers and pairs perfectly with steamed rice.
This maharashtrian recipe takes 45 minutes to prepare and yields 4 servings. At 457.09 calories per serving with 25.57g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Curry & Cook the Fish
Garnish and Serve
This curry base works wonderfully with other firm-fleshed fish like pomfret (paplet), kingfish (surmai), or even prawns.
For a vegetarian alternative, replace the fish with thick slices of paneer, mushrooms, or boiled eggs. Add them in the last 5 minutes of cooking.
For a richer, creamier texture, you can use 1/2 cup of thick coconut milk instead of 1/2 cup of water when making the gravy in Step 4.
If you don't have tamarind or kokum, you can use the juice of half a lemon or 1 chopped tomato (added with the onions) for tanginess, though the flavor profile will be different.
Mackerel is an oily fish packed with omega-3 fatty acids, which are crucial for reducing inflammation, improving heart health, and supporting brain function.
This dish provides high-quality protein from the fish, essential for muscle repair, immune function, and overall body maintenance.
The curry contains turmeric, ginger, and garlic, all of which are known for their potent anti-inflammatory and antioxidant compounds that help combat oxidative stress.
The blend of spices like red chilies, cumin, and coriander can help give a slight boost to your metabolism.
Yes, Bangda Ambat can be very healthy. Mackerel is an excellent source of omega-3 fatty acids, which are great for heart and brain health. The use of fresh spices like turmeric, ginger, and garlic also adds anti-inflammatory benefits. To make it healthier, you can reduce the amount of oil used.
A typical serving of Bangda Ambat (around 280g) contains approximately 350-450 calories. The calorie count can vary based on the amount of coconut and oil used in the preparation.
Fresh mackerel is highly recommended for the best taste and texture. However, if fresh is unavailable, you can use good-quality frozen mackerel. Make sure to thaw it completely and pat it dry before marinating.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The flavors often deepen overnight, making it even more delicious the next day. Reheat gently on the stovetop until just warmed through.
If the curry is too sour from the tamarind or kokum, you can balance it by adding a small pinch of sugar or a teaspoon of jaggery. A tablespoon of fresh cream or coconut milk can also help mellow the tanginess.
Bangda Ambat is traditionally served with steamed white rice, which soaks up the delicious gravy. It also pairs well with Maharashtrian flatbreads like Bhakri (made from jowar or rice flour) or Chapati.