Sunday, April 14, 2013

Bangda Curry or Goan Mackerel Curry

Fish Curry is the staple diet in Goa, we love our Xitt Codi (the traditional goan fish curry) and today we have a different variant, the Bangda Curry.

Main Ingredients:

5 Medium Sized Bangdas (Mackerels)
1 Half Cut Onion
1 Half Tomato
Half Inch Piece Ginger
2 Pieces of Kokam
1 Green Chilly

Masala Ingredients:

6-7 Kashmiri Chillies
Little less than Half scrap Coconut (100 Gms)
4 Flakes of Garlic
1 Tsp Coriander Seeds
1 Tsp Cumin Seeds
1 Level Tsp Turmeric Powder
Small Tamarind ball
4-5 Peppercorns


First we start of with the cleaning of the mackerels and slicing them into curry pieces.

The Mackerels need to be cleaned, the heads chopped, fins cut and the gut removed.

The inside of the fish can be washed with flowing water to remove any leftovers that you don't need.

Now that your fish is cleaned, apply a little salt and keep it aside.

Chop the half onion, tomato and ginger. Pour a little oil in your vessel and heat it up.

Saute the onion tomato and juliennes of ginger

Stir it occasionally and while this is happening, grind the masala ingredients with a bit of water.

Add the masala to the bagaar and fry.

Occasionally stir the masala and let it fry for a while.

Next you need to add water and add slowly you don't really want to have a watery curry.

Once that'd done add the fish pieces to the curry, we cut our fish into three pieces each.

Then add the kokum to the curry.

We don't really eat too much spice, so for people who like spice can definitely add more chilly.

Add salt as per your taste, bring it to a boil and your Goan Bangda Curry is ready to eat.

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  1. Thank you Clyde! I usually make fish curry (xitt codi), but I don't usually make bangda curry. I got some fresh bangda, and am going to make this for today's lunch. I know it will turn out great, will sign in later today. Salute to the chef. Thanks Louise

  2. Hi Clyde, sorry for the delay, this recipe turned out fantastic, I got so many compliments for the dish. I prefer firmer fish like king fish, but now this is one of my favorites, definitely a keeper. I also got a lot of requests for the chicken roast, so I am making it today. Thanks and a big salute to the chef! Louise

  3. I ate bangda curry yesterday only. My unty made this dish exactly as same as you.

  4. As per my knowledge the fish recipes ingredients are different for different fishes. There is no masala for all common fishes. If particular fish curry is not prepared as per the formulated ingredients do not taste good to taste and Konkanis consider them safe for health and free from allergy. So the Konkanis should mind the difference in ingredients for different fishes.

  5. Great curry. Would like to know the secret reciepe of fish curry served at sheelas restaraunt near st jasinto island.tried a lotbut failed.

  6. Hey Clyde.......tis curry is awesummmm I have always had bangda fried but Now on ..
    ....only curry thanks a ton !!!!!

  7. I made this curry today. It was very good. Thanks to your Mum and to you.

  8. Goan fish curry does not have tomato we add tamrind or mango/kokum for the tangy flavour and for makrel curry we also add tempdaas(not sure of the english name)


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