Goan Mackerel Curry Recipe | Bangda Fish Gravy with Coconut Masala

Goan Mackerel Curry Recipe | Bangda Fish Gravy with Coconut Masala

🐟 Bangdyachi Hooman (Goan Mackerel Curry)

A classic Goan fish curry made with fresh mackerel (bangda), coconut, and local spices. This curry has a tangy and spicy flavor, best enjoyed with steamed rice. Known locally as Bangdyachi Hooman, it's a must-try dish from the Konkan coast!

“This Goan Mackerel Curry, locally known as Bangda Hooman, is a staple in coastal homes. Made with freshly grated coconut, tamarind, and homemade masala, this curry brings together the bold and tangy flavors of Goa in every bite.”

🍛 Servings: 3
⏱ Cooking Time: 15–20 minutes
👩‍🍳 Author: Puja Raghuvir Naik

🧂 Ingredients

1. 4 fresh mackerel (bangda)
2. 1 cup freshly grated coconut
3. 1 tsp red chili powder
4. 1 tsp turmeric powder
5. A small ball of tamarind
6. 1 green chili (slit)
7. 3–4 tefla (tirphal / Sichuan pepper)
8. Salt to taste

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🔪 Preparation

Clean the Fish:

Wash the mackerel thoroughly. Remove the scales, tail, fins, and mouth. Cut each fish into 3 pieces. Wash again to remove any remaining blood or scales. Rub with salt and a little turmeric. Set aside.

Make the Curry Paste:

In a grinder, blend the grated coconut, turmeric powder, red chili powder, and tamarind with water to form a smooth, thin paste.

Cook the Curry:

• Heat a pan and add the ground paste. Bring it to a boil for about 5 minutes.
• Add the slit green chili and the fish pieces gently into the curry.
• Add the tefla (tirphal) and adjust salt as needed.
• Simmer on low flame until the fish is cooked through—around 10 minutes.

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🍽 Serving Suggestion

Serve hot with steamed rice and a wedge of lime for an authentic Goan meal.

“What do you serve your bangda curry with — rice or poi? Share in the comments or tag @goanregularrecipes if you try this authentic Goan dish!”