Bangdyachi (mackerels) Udda Methi

This is a local dish of Karwar from North Karnataka. For some this dish is like a staple food which is usually eaten with steamed rice. The methi (fenugreek) seeds and udad daal (black gram) adds a nice flavour to the curry.

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Shilpa Joshi's Secret Indian Recipe !

Preparation Time: 
20 minutes
Cooking Time: 
15 minutes


6 Medium mackerels (descale and each cut into 3-4pcs)
1 large size Coconut Grated
8 Bedgi chillies
1 tsp Turmeric powder
2 tbsp Coconut Oil
Lime-size ball of tamarind or 4-5 Ambya Sol ( Dry Mango)
2 tbsp Rice
2 tbsp Black gram (Urad Dal)
1 tsp Fenugreek seeds
1tsp mustard seeds
2 Medium sized Onions( optional)
1 tsp Coriander Seeds or 1 1/2 tsp coriander powder
Salt to taste
For Seasoning 1/2 tsp fenugreek & black gram each
Clean Fish ,descale,remove the entrails and cut into 3 pieces ; apply salt and turmeric to the cut pieces of fish for at least half an hour before cooking. Do not use mackerels head for this curry.
In a pan heat coconut Oil and roast Bedgi Chillies and,Coriander seeds and let it cool. In the same oil separately roast Mustard seeds, Fenugreek seeds, Rice and black gram .Remove the spices from pan and in the same pan roast grated Coconut till it changes colour to light brown add turmeric powder and roast for another minute.
Roast one onion in chulla /or grill till it changes colour
Grind the coconut, roasted coriander seeds,tamarind , rice, grilled/roasted onion and Bedgi chillies into a very fine paste with a little water. Add the remaining roasted spices and grind for a couple of seconds more
In a wok, heat coconut oil, add the seasoning of black gram and fenugreek seeds. Next, add onions and fry till golden. Add ground masala paste with enough water. The consistency of the curry should not be very thin .After the first boil add fish ( Wash before adding in to currey) Stir occasionally taking care not to break the fish. Simmer and cook for 10 minutes .Check for seasoning , adjust salt if needed ..Do a taste TEST .Once done serve hot with Rice and Fish fry....
The dish will be more tasty if prepared with authentic karwari bangda which is small in size and is also called as "BANGURLYA"