West Indian
Konkani Bangda Curry (Kokum Mackerel Curry)
Print or share this recipe
Konkani Bangda Curry (Kokum Mackerel Curry) is West Indian home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre and the protein alongside. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
-
Clean the mackerel, cut into pieces, and rub lightly with salt.
-
Dry roast the coriander seeds, cumin seeds, and dried red chilies briefly until fragrant.
-
Grind the roasted spices with the coconut, garlic, and turmeric into a smooth paste with a little water.
-
Heat the oil in a pan, add the chopped onion, and saute until soft and lightly golden.
-
Add the ground masala paste and cook for 4 to 5 minutes until the raw smell is gone.
-
Add the water, kokum petals, and salt, and bring to a simmer.
-
Add the fish pieces and simmer gently, without over-stirring, until cooked through and the kokum has released its sour color, about 10 minutes.
-
Serve hot with steamed rice.
Watch how to cook Konkani Bangda Curry (Kokum Mackerel Curry)
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A West Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Konkani Bangda Curry (Kokum Mackerel Curry), read from the same composition Dinejot builds a real meal from.
-
The cooked vegetable
-
What it is eaten with
-
The sharp little thing
-
Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Konkani Bangda Curry (Kokum Mackerel Curry) carries fish and coconut. It is free of the remaining 8 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | No | |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | Yes | Aamti (Goda-Masala Spiced Dal) |
| Sesame | No | |
| Coconut | Yes | Akoori (Parsi Spiced Scrambled Eggs) |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 460 kcal
- Protein
- 35 g
- Carbs
- 3 g
- Fat
- 34 g
- Fiber
- 1 g
- Sugar
- 2 g
- Sodium
- 720 mg
- Saturated fat
- 9 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Konkani Bangda Curry (Kokum Mackerel Curry) takes about 35 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
Cooked this? Show everyone.
Comments
Sign in to leave a note for the next cook.
No comments yet. Be the first to share your thoughts.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.