BANGDA FISH CURRY: Is Not That Difficult As You Think !!


Bangda / Mackerel Fish Curry involves washed and cleaned bangda fish in a moderately thick, tangy, and spicy gravy. Even though the gravies for most seafood dishes consumed along the Arabian Sea coast have generous amounts of grated coconut, this gravy is made with coconut milk. This fish gravy is served with rice.

Mackerel (Bangda) Fish Curry, Kerala, India
6 persons
Preparation time
Cooking time
15 minutes
Main Course


1 Cup
Coconut milk / नारियल का दूध
2 Tablespoon
Coconut oil / नारियल का तेल
2 Teaspoon
Coriander powder / धनिया पाउडर
2 Teaspoon
Coriander leaves for garnishing / धनिये के पत्ते गार्निशिंग के लिय
2 Sprigs
Curry leaves / करी पत्ते
¼ Teaspoon
Fenugreek seeds / मेथी बीज
6 Cloves
Garlic / लहसुन
1 Tablespoon
Ginger / अदरक
2 Nos.
Green Chillies, slit / हरी मिर्च चीरा हुआ
4 pieces
Mackerel Fish cleaned, washed and per piece cut in to 4 pieces with slashes / भांगड़ा मछली को साफ, धोया और प्रति टुकड़े को स्लैश के साथ 4 टुकड़ों में काटा गया
1 Tablespoon
Malabar Tamarind / मालाबार इमली
½ Teaspoon
Mustard seeds / सरसों के बीज
2 Teaspoon
Red Chilli powder (use more for a spicy curry) / लाल मिर्च पाउडर (मसालेदार करी के लिए अधिक उपयोग करें)
1 Teaspoon
Salt / नमक
10 Nos.
Shallots (small south Indian onions) / छोटे दक्षिणायन प्याज
½ Teaspoon
Turmeric powder / हल्दी पाउडर

Preparation Method:


Preheat coconut oil in a wide pan and once the oil is hot enough add the mustard seeds, curry leaves and fenugreek seeds.


Once the mustard seeds start crackling, add the finely chopped shallots (south indian small onions), slit green chillies, salt, and crushed ginger and garlic.


Saute the mix till the onions turn golden brown.


Make a thick paste from turmeric powder, coriander powder, and red chilli powder.


Add the paste to the curry and cook for 3-4 minutes until the raw smell of paste vanishes and the paste gets blended well with the curry and then add a half cup of water and let it boil.


Add the soaked malabar tamarind pieces along with the soaked water to the curry, then close the pan with a lid and let it simmer for five minutes.


Add the coconut milk and fish pieces to the curry, again close the pan with the lid and allow the curry cook for 5 minutes on low flame.


Once you are able to smell the aroma of fish curry, remove the curry from flame and allow the curry to rest on room temperature for 1 hour so that the flavour of spices mature and blend with the fish pieces.


Garnish the curry with coriander leaves and serve with rice.

Tips & Suggestions:

·      Take medium-sized fish, not too big and not too small.
·      The fish curry kept overnight becomes extraordinarily tasty the next day.
·      The texture of the concentrating dish should be moderately thick and soft.
·      Adjust the quantity of spices according to your taste if required.

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  1. Its summer and mangoes season... This recipe is a must try.... One of my favourites... You can substitute mackarel with any fish of your choice

  2. Awesome work sir!!!! Really appreciate you trying to help people who cant cook!!!!!

  3. Awesome work sir!!!! Really appreciate you trying to help people who cant cook!!!!!


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