Mangalore Style Dried Mackerel Curry | Authentic Bangude Ghassi Recipe

Mangalore style dried mackerel curry, or dried bangda/bangude ghassi, is a traditional Mangalorean dish that transforms dry mackerel into a flavorful and tangy coconut-based curry. This dish is perfect for those who love bold coastal flavors and want to explore the versatility of dried fish. With its spicy and aromatic masala made from roasted spices, coconut, and tamarind, this curry pairs wonderfully with steamed rice or even chapatis. If you’re looking for a comforting meal with a unique twist, this manglore-style dried bangude ghassi recipe is a must-try!

Table of Contents

Mangalorean Dried Mackerel Curry | How to Make Bangude Ghassi

Ingredients

Dried mackerel (dry bangda) – 2-3 pieces
Water – For soaking
Coriander seeds (dhania) – 1 tbsp
Cumin seeds (jeera) – 1 tsp
Mustard seeds (rai) – ½ tsp
Fenugreek seeds (methi dana) – ¼ tsp
Carom seeds (ajwain) – ¼ tsp (optional)
Dry red chilies (Byadgi or Kashmiri) – 4-5
Freshly grated coconut – 1 cup (or thick coconut milk as an alternative)
Onion – 1 small, chopped
Garlic (lahsun) – 3 cloves
Ginger (adrak) – 1-inch piece
Tamarind (imli) – Small lemon-sized ball (soaked in warm water)
Turmeric powder (haldi) – ½ tsp
Green chilies – 2, slit
Salt – To taste
Water – As needed

Step-by-Step Instructions

Step 1: Clean the Dried Mackerel

Soak the dried mackerel in water for about 2 hours to soften it.
After soaking, cut off the head and tail portions of the mackerel.
Use a knife or spoon to scrape off any skin or scales. Wash thoroughly in clean water to remove excess salt. Set aside.

Step 2: Prepare the Masala

Heat a pan on low-medium heat and dry roast the following spices until aromatic: coriander seeds, cumin seeds, mustard seeds, fenugreek seeds, and carom seeds (if using). Remove and set aside.
In the same pan, roast dry red chilies until crisp. Set aside with the roasted spices and let them cool.
Transfer the roasted spices and chilies to a blender jar along with grated coconut, onion, garlic, ginger, tamarind pulp, and turmeric powder. Add a little water and grind into a smooth paste.

Step 3: Cook the Curry

In a heavy-bottomed pan or wok (kadai), add the prepared masala paste. Add water to adjust the consistency of the curry as needed. Stir well.
Heat the curry over medium flame until it starts to boil gently. Add slit green chilies and salt to taste.

Step 4: Add Dried Mackerel

Gently add the cleaned dried mackerel pieces to the boiling curry. Be careful not to stir too vigorously as cooked mackerel can break easily. Instead, hold the handle of your pan and gently rotate it in a circular motion to mix everything evenly.
Let the curry simmer on low heat for about 10 minutes until the fish is tender and has absorbed all the flavors.

Serving Suggestions

Serve this delicious dried mackerel curry hot with steamed rice for a comforting coastal meal. It also pairs well with jeera rice or even Indian breads like chapati or Goan pao. For an authentic experience, enjoy it alongside other coastal side dishes like fried prawns or pickles.

To recreate this recipe at home, shop for high-quality dried seafood at Spicy Finds. We offer an excellent selection of dried fish like mackerel, prawns, non-veg pickles, prawns chutney powder, and more to bring authentic coastal flavors straight to your kitchen!