How to Tips at dinner Konkani Style Mackerel in Black Gram & Fenugreek Sauce

Share on Tumblr
Share on Pinterest
Share on WhatsApp
How to Tips at dinner Konkani Style Mackerel in Black Gram & Fenugreek Sauce
Page content

How to Tips at dinner Konkani Style Mackerel in Black Gram & Fenugreek Sauce Delicious, fresh and tasty.

Konkani Style Mackerel in Black Gram & Fenugreek Sauce. I am reposting it with updated pictures which I clicked this time. This is a dish loved by all the Konkanis who like Mackerel. This Mackerel Sukkha can be had as a side dish with rice or with chapatis.

This is a unique curry prepared by the Saraswats of Goa and Karwar.

Its unique flavor comes from a combination of black gram and dried fenugreek seeds that pair beautifully with the dark meaty, mildly bitter Indian mackerel.

The vegan version is the Sour Mango Udid Methi which is also delicious and made for occasions when non vegetarian food is not permitted like a high holiday.

You can cook Konkani Style Mackerel in Black Gram & Fenugreek Sauce using 15 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Konkani Style Mackerel in Black Gram & Fenugreek Sauce

  1. It’s 6 of Mackerels.

  2. Prepare 2 of Onions, finely chopped.

  3. Prepare 1/2 tsp of Turmeric powder.

  4. You need 1 tsp of Red chilli powder.

  5. Prepare 6 of Dry red chilies.

  6. Prepare 1/2 cup of Grated coconut.

  7. You need 2 tsp of Urad dal / split black lentils.

  8. You need 2 tsp of Raw rice.

  9. Prepare 1 tsp of Fenugreek/methi seeds.

  10. It’s 2 tsp of Coriander seeds.

  11. You need 2 tsp of Tamarind pulp.

  12. Prepare 2 tsp of Peppercorns.

  13. It’s To taste of Salt.

  14. It’s As needed of Oil.

  15. Prepare As needed of Water.

Today the recipe that we are sharing with you is one of the homely fish curry of any GSB family, in Goa- Made with Bangda ( Mackerel ) and the unconventional masala blend that includes Udid dal ( skinless black gram dal ) , methi seeds ( fenugreek seeds ) and soaked raw rice.

Goan style mackerel pickle is a delicious tangy and spicy pickle made with mackerel.

This recipe is also known as bangdyache lonche.

Goa is a small coastal state located on the south western coast of India.

Konkani Style Mackerel in Black Gram & Fenugreek Sauce instructions

  1. Clean, wash, and cut the mackerels into medium pieces. Marinate the fish pieces with turmeric powder, red chilli powder, and salt and keep it aside. Heat oil in a pan. Add half of the chopped onions and saute until light brown. Add the grated coconut and fry until golden brown. Transfer this into a bowl and keep it aside to cool..

  2. In the same pan, dry roast the dry red chilies, coriander seeds, peppercorns, urad dal, fenugreek seeds, & raw rice until light brown. Make sure not to burn it. Remove from flame and allow it to cool. Once cooled, grind all the roasted ingredients into a fine paste adding the tamarind pulp..

  3. Heat oil in a claypot. Add the remaining chopped onions and saute until translucent. Add the prepared ground paste and fry for another 4-5 mins. Add water as needed and allow it to boil. Once the gravy starts to boil, add the mackerel pieces and mix gently. Cook on low-medium flame for 10-15 mins, gently stirring occasionally. Continue to cook until the fish is cooked well. Serve hot with steamed rice or chapati..

Konkani is the mother tongue of Goans.

In Konkani, mackerel is known as "bangde" and pickle is called as "lonche".

See more ideas about Fish recipes, Recipes, Fish curry.

Black Gram SCIENTIFIC NAME : Vigna Mungo.

MEDICINAL VALUE : Due to high pottasium content, black gram acts as an aphrodisiac, reduces high blood pressure, helps in erectile dysfunction.