Goan Mackerel Curry (Bangdyache Hooman) Recipe
Goan Mackerel Curry, also known as Bangdyache Hooman, is a classic coastal dish from the vibrant cuisine of Goa, India. The richness of fresh mackerel, combined with aromatic spices and tangy tamarind, creates a bold, flavorful curry that pairs perfectly with steamed rice. With its distinct blend of earthy, spicy, and sour notes, this dish is an embodiment of Goan culinary heritage, offering a delightful seafood experience. Whether you’re hosting a coastal-themed meal or seeking a nutritious, high-protein lunch, this Goan Mackerel Curry is sure to impress.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Mackerel fish (cut into 3-4 pieces) | 2 |
| Fresh coconut (grated) | 6 tablespoons |
| Kashmiri dry red chillies | 4 |
| Tamarind | 20 grams |
| Green chillies (slit) | 2 |
| Fresh ginger (chopped) | 1/2 inch |
| Kokum (Malabar Tamarind) | 2 petals |
| Sichuan peppercorns | 10 |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Sunflower oil | As required |
| Red chilli powder | 1 teaspoon |
| Turmeric powder (Haldi) | 1 teaspoon |
| Salt | To taste |
Preparation Time:
| Time | Minutes |
|---|---|
| Prep Time | 10 |
| Cook Time | 20 |
| Total Time | 30 |
Servings:
4
Cuisine:
Goan
Course:
Lunch
Diet:
High Protein, Non-Vegetarian
Instructions:
-
Prepare the Mackerel:
Begin by washing the mackerel thoroughly. Cut off the heads and slice the fish into 2 to 3 pieces. Discard the head, and wash the fish again after a brief 10-minute rest. -
Marinate the Fish:
In a bowl, combine the marinating ingredients: turmeric powder, red chilli powder, and salt. Coat the mackerel pieces with this masala mixture. Let the fish marinate for at least 30 minutes in the refrigerator. This will help infuse the flavors and tenderize the fish. -
Grind the Gravy:
In a blender or stone grinder, combine the grated fresh coconut, Kashmiri red chillies, and tamarind. Add about 1/2 cup of water and grind everything together into a smooth, thin gravy. This coconut-based gravy will form the heart of the curry. -
Fry the Spices:
In a wok or kadai, heat about 2 tablespoons of sunflower oil over medium heat. Once the oil is hot, add the chopped ginger and slit green chillies. Fry them until the ginger releases its aroma and the green chillies soften slightly. -
Cook the Gravy:
Add the freshly ground coconut gravy to the wok. Stir it well to combine with the fried ginger and green chillies. Cook this for a few minutes, allowing the flavors to meld together. -
Add the Mackerel and Spices:
Gently add the marinated mackerel pieces into the wok. Lightly crush the Sichuan peppercorns and sprinkle them over the curry. Add the kokum petals to the pot for that signature tangy flavor that elevates the dish. -
Simmer the Curry:
Allow the curry to simmer on low heat until the mackerel is fully cooked and the gravy thickens. You will know it’s ready when the curry begins to bubble and the mackerel is tender. Stir occasionally to avoid burning the spices at the bottom. -
Final Touches:
Once the curry is cooked, taste and adjust the salt as needed. When the flavor is just right, switch off the heat. -
Serving Suggestions:
Goan Mackerel Curry is best served with steamed rice or alongside fried fish for a complete Goan fish thali experience. To enhance the meal further, you can accompany it with a refreshing glass of kokum kadi, a tangy, soothing drink traditionally enjoyed with Goan seafood meals.
This Goan Mackerel Curry is a fantastic way to bring the bold and distinct flavors of the Indian coast into your kitchen. It offers a delightful balance of heat, tanginess, and richness, making it the perfect dish for a light yet satisfying lunch.
