🌶️ When the Sea Meets the Spice, One Curry at a Time
If you’re from the Konkan coast, you know this well — a plate of rice, a bowl of steaming hot Bangda Curry, and maybe a squeeze of lemon is all you need to feel at home.
Bangda (mackerel) is firm, flavorful, and holds its own in bold curries.
And when it’s simmered with roasted coconut, red chilies, and tamarind or kokum? It becomes magic in a bowl.
🛒 What You’ll Need (Serves 3–4):
4–5 bangda (mackerel), cleaned and slit
1 cup grated coconut (fresh or frozen)
4–5 dry red chilies
1 tbsp coriander seeds
1 tsp cumin seeds
½ tsp turmeric powder
½ tsp hing
3–4 kokum petals (or tamarind pulp)
1 medium onion, chopped
Salt to taste
2 tbsp coconut oil or regular oil
🍛 How to Make It – Fiery, Tangy & Full of Coastal Character
1. Make the Curry Masala
Dry roast coconut, red chilies, coriander, and cumin until aromatic. Cool and grind to a fine paste with water.
2. Start the Curry Base
Heat oil in a pot. Add onion, sauté till soft. Add the coconut masala, turmeric, hing, and salt. Fry the paste for 3–4 mins until it releases oil.
3. Add Kokum & Simmer
Add kokum (or tamarind pulp) and 1½ cups water to adjust gravy consistency. Let it boil.
4. Add the Fish
Gently add the bangda into the curry. Cover and simmer on low for 8–10 minutes until fish is cooked and gravy thickens.
5. Rest & Serve
Let the curry sit for 10 mins before serving. Serve hot with steamed rice or ghavan (rice pancakes).
❤️ Why Bangda Curry Is a Coastal Must-Have
High in omega-3 and flavor
Tangy, bold, and pairs perfectly with rice
No complex steps, but deeply satisfying
Because mackerel and masala are meant to be together!
The Pinch of Masala 