Ever since my childhood I have loved this Mackerel Uddamethi or Mackerels cooked in coconut curry to which fenugreek and black urad dal has been added. It tastes just delicious and leaves one licking their fingers. You can serve this curry with rice or have it as a side dish in your fish thali. Some people love to eat this with pav/bread or chapatis.
My aunty is a specialist in cooking this curry and even now when I cooked this I remembered her. No one could beat the taste of the curry that she prepared. Since I am born and brought up in a joint family which consisted of 25 members, I have several aunts. Each and every aunt has one or the other specialty and I remember them when I cook or eat that particular dish.
In office one of my Goan friend mentioned about this dish and how she won her mom-in-laws heart due to that dish. I then remembered that I have not cooked this dish nor eaten this since several years. I made a quick call to my Mom and got the recipe and made this delicious dish at home. Sharing it with you all to try it out.
Ingredients: Prep. Time: 60 Minutes, Serves: 4
For Marinating Mackerels:
2 large Mackerels
1 teaspoon red chili powder
1 teaspoon turmeric powder
½ teaspoon salt
For the curry:
6 tablespoon grated coconut
1 medium sized onion
1 teaspoon turmeric powder
1 tablespoon rice
¼ teaspoon fenugreek seeds/methi
1 tablespoon urad dal/black gram dal
4 dry red chilies
10 peppercorns
1 lemon size ball of tamarind
2 tablespoon oil
Salt to taste
Procedure:
De-scale, clean and cut the mackerels into 3 pieces. Discard the head.
Marinate them by applying red chili, turmeric power and salt and keep it in fridge (not freezer) for 30 Min’s.
In a kadai, heat 1 tablespoon oil. Stir fry rice till it turns brownish, remove and keep it in separate plate.
Then in the same oil, stir fry urad dal till it turns brownish, remove and keep it aside.
To the same oil add fenugreek and peppercorns together. Stir fry till fenugreek changes color, remove and keep it aside and switch off the gas.
After this cools using a mortar-pestle coarse or powder rice and black gram and keep it aside.
Coarse fenugreek seeds and peppercorns in the same mortar-pestle and keep it aside.
Chop half the onion length wise, switch on the gas and stir fry in the same oil till it turns pinkish. Add grated coconut to this and fry on low flame till it turns brownish and switch of the gas. Let this cool down.
After cooling add the fried onion and coconut mixture from the kadai to a mixer jar along with tamarind, turmeric powder and dry red chilies and grind it into a thick gravy by adding sufficient water. Ensure that all the ingredients are ground well.
Now cut the remaining half of the onion and fry it in the same kadai which will now be empty. Add oil if needed. Pour the gravy from the mixer to the kadai and mix well. Add 1 cup water.
Add marinated mackerels and stir. Now add the coursed black gram, rice, fenugreek and peppercorn to the gravy. Simmer for 10 minutes.
Serve hot.
Note:
Please follow the exact procedure, else the uddamethi will become bitter. It tastes event better the next day as all the flavors get marinated.
Serve it with rice or chapatis.
For more recipes with mackerels, click here.
For more fish curry recipes, click here.
Check this page where I have collected all the Goan recipes from Raksha's Kitchen.
For more interesting posts of this type follow Raksha's Kitchen on Facebook | Twitter | Instagram | PinterestFor Marinating Mackerels:
2 large Mackerels
1 teaspoon red chili powder
1 teaspoon turmeric powder
½ teaspoon salt
For the curry:
6 tablespoon grated coconut
1 medium sized onion
1 teaspoon turmeric powder
1 tablespoon rice
¼ teaspoon fenugreek seeds/methi
1 tablespoon urad dal/black gram dal
4 dry red chilies
10 peppercorns
1 lemon size ball of tamarind
2 tablespoon oil
Salt to taste
Procedure:
De-scale, clean and cut the mackerels into 3 pieces. Discard the head.
Marinate them by applying red chili, turmeric power and salt and keep it in fridge (not freezer) for 30 Min’s.
In a kadai, heat 1 tablespoon oil. Stir fry rice till it turns brownish, remove and keep it in separate plate.
Then in the same oil, stir fry urad dal till it turns brownish, remove and keep it aside.
To the same oil add fenugreek and peppercorns together. Stir fry till fenugreek changes color, remove and keep it aside and switch off the gas.
After this cools using a mortar-pestle coarse or powder rice and black gram and keep it aside.
Coarse fenugreek seeds and peppercorns in the same mortar-pestle and keep it aside.
Chop half the onion length wise, switch on the gas and stir fry in the same oil till it turns pinkish. Add grated coconut to this and fry on low flame till it turns brownish and switch of the gas. Let this cool down.
After cooling add the fried onion and coconut mixture from the kadai to a mixer jar along with tamarind, turmeric powder and dry red chilies and grind it into a thick gravy by adding sufficient water. Ensure that all the ingredients are ground well.
Now cut the remaining half of the onion and fry it in the same kadai which will now be empty. Add oil if needed. Pour the gravy from the mixer to the kadai and mix well. Add 1 cup water.
Add marinated mackerels and stir. Now add the coursed black gram, rice, fenugreek and peppercorn to the gravy. Simmer for 10 minutes.
Serve hot.
Note:
Please follow the exact procedure, else the uddamethi will become bitter. It tastes event better the next day as all the flavors get marinated.
Serve it with rice or chapatis.
For more recipes with mackerels, click here.
For more fish curry recipes, click here.
Check this page where I have collected all the Goan recipes from Raksha's Kitchen.