Ingredients
- This is a unique curry prepared by the Saraswats of Goa and Karwar. Its unique flavor comes from a combination of black gram and dried fenugreek seeds that pair beautifully with the dark meaty, mildly bitter Indian mackerel.The vegan version is the Sour Mango Udid Methi which is also delicious and made for occasions when non vegetarian food is not permitted like a high holiday. You will find the recipe here http://www.taradeshpande.in/udid-methi-sour-…nd-coconut-curry/
- This recipes call for whole fish but if you are not comfortable with deboning a fish on your plate use thick filets of a meaty fish like halibut or swordfish. Mackerel however, has a unique flavour. Bandga traditionally in Indian cooking is cooked whole except when it is sometimes flaked to make a dish like Kismore.
- Serves 4
- 4 whole mackerel, cleaned
- 1 tsp Turmeric Powder
- 1 tbsp lime or Lemon Juice
- 1 tsp Red Chili Powder or cayenne pepper
- 1 teaspoon kitchen salt
- 8 Dried Red Chilies such as Bedgi or Kashmiri, stalks and seeds removed
- ¾ Cup shredded fresh or defrosted, unsweetened coconut
- 180 gms white onions finely sliced
- 1 tsp Urad Dal or split black gram
- ½ tsp dried fenugreek seeds (Methi)
- 1 tsp medium grain white rice, rinsed
- 2 tsp whole Coriander Seeds
- 1 tsp cumin seeds
- ½ tsp Black Peppercorns
- 1-2 tsp tamarind concentrate
- 1/2 tsp jaggery if required
- vegetable oil
- chopped cilantro or fresh coriander to garnish
Instructions
- To marinate the fish
- Rub turmeric, red Chili powder, salt and lime juice over the 4 pieces of fish. Cover and refrigerate.
- For the spice paste
- Heat 2 tbsp vegetable oil in a pan on medium heat. Add dried red chilies, black gram, cumin, coriander, black peppercorns, rice and fenugreek seeds and toast 3-4 minutes until fragrant. Remove from the pan and reserve.
- In the same skillet add 1 tbsp oil and toast the coconut and onions 4-5 minutes, stirring constantly to prevent burning. Cook until the coconut begins to dry and turn a light golden brown.
- Cool all the roasted ingredients and grind to a smooth paste thats free of any fibre or lumps.
- Heat 2 tbsp vegetable oil in the skillet. Add remaining Onions and green chilli and saute until just softened. Do not brown.
- Add the ground paste, turmeric and stir well. Add 2 cups of water and tamarind concentrate and cook for 5 minutes on a slow flame. Add the fish and continue to cook until fish is cooked through. This is a whole fish so it takes longer to cook than filets. If the fish is not immersed in gravy you may have to turn it over to ensure its cooked through.
- Adjust salt, jaggery, red chilli powder and more tamarind concentrate to suit your taste. This curry is mildly spicy, sour and bitter with a hint of sweetness that should come from the coconut but if it isnt enough add a little jaggery.
- Serve hot with boiled white rice and wedges of lime. Garnish with fresh coriander. The vegan version with sour mango is not garnished with coriander leaves and is always served with Basmati you can use any medium grain white rice for the seafood version.
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