Bangude Gassi (Mackerel Curry)


You’ll need:

3 Mackerels, cleaned and slit

½ onion, chopped

½ a coconut, grated

6 pods garlic, peeled

3 tbsp njh Mothership’s Fish mix

1 tsp njh Hot Travelling Chillies (optional)

1tbsp kokum or tamarind water

½ tsp turmeric powder

1” ginger, diced

Salt, to taste

To season:

5 pods garlic, with skin

6 green and red chillies, slit

2tbsp coconut oil

2 sprigs of curry leaves


  1. Grind the coconut, onion, peeled garlic, njh Motherhip’s masala, njh Hot travelling chillies (or an extra kick, but optional) into a fine paste along with the kokum/ tamarind water and a little extra water if needed.
  2. In a clay pot add the finely ground masala. Stir in the turmeric powder and ginger.
  3. When the gravy starts to boil, place the mackerels in it. Add in the chillies.
  4. Once the fish is cooked, add the garlic, coconut oil and garnish with the curry leaves.
  5. Serve the curry hot over some rice, with some sandige/vadams on the side. Enjoy.

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