Bangdyachi Uddamethi Recipe

Cooking Directions

• STEP 1.Clean and marinate the mackerel fish with turmeric, salt, and red chili powder.
• STEP 2.In a pan, heat oil and add mustard seeds, fenugreek seeds, and curry leaves.
• STEP 3.Add chopped onions and sauté until golden brown.
• STEP 4.Add ginger-garlic paste and cook until the raw smell disappears.
• STEP 5.Add the marinated fish and cook for a few minutes on each side.
• STEP 6.In a separate bowl, mix coconut milk, tamarind pulp, and ground coconut paste.
• STEP 7.Add this mixture to the pan and bring it to a boil.
• STEP 8.Add kokum, salt, and jaggery for a tangy and sweet flavor.
• STEP 9.Simmer the curry for 10-15 minutes until the fish is cooked through.
• STEP 10.Garnish with fresh coriander leaves and serve hot with rice or sannas.

Cooking Tips

• Use fresh mackerel fish for the best flavor and texture.
• Soak the kokum in warm water for a few minutes before adding it to the curry.
• Adjust the amount of tamarind pulp and jaggery according to your taste preference.
• You can also add a pinch of turmeric powder to enhance the color of the curry.

Storage and Serving

• Leftover Bangdyachi Uddamethi can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry gently on the stovetop or in the microwave before serving.
• Serve the curry with steamed rice or sannas for a complete meal.