Goan Recipes & Cooking

A spicy Indo-European Romance...

Bangde Ambot (Mackerel in Coconut Curry)

One of my favorite Mom's fish curry. This is a tangy fish curry in creamy spicy coconut sauce


makes 4 servings



Prep Time

1 hour

Cook Time

30 minutes

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  • 4 Mackerel, clean and cut into 1” pieces
  • 1/2 tsp Garlic, chopped
  • 1 1/2 tsp Salt
  • 12-13 Tefla/teffal, broken into half, soaked in water
  • 2 slit green chilies
  • 1 stem cilantro, finely chopped
  • 2-3 tbsp Tamarind or sol pulp
  • 1 Ginger
  • 1 Onion
  • 1 1/2 tsp Oil
Spice Mix:
  • 1/2 tbsp Turmeric powder
  • 1/2 tsp Cumin seeds
  • 1 tbsp Coriander seeds
  • 6-8 kankon Chilies
  • 2 cups freshly grated coconut
  • 1/2 cup coconut milk


  • In a blender combine the spice mix and grind the whole mixture to a very smooth paste, until the coconut is completely ground
  • Finely chop the onion and in a shallow stainless steel pan, add 1 ½ tsp oil and sauté the onions to golden brown
  • Add the finely ground coconut paste, salt and cook, partially covered for 10 minutes
  • Add the fish, slit green chilies, mashed ginger along with the lightly pounded tefla and cook for 5-7 minutes till done
  • Shake the pan to mix. Do not stir
  • Add the tamarind or Amsol pulp and the thick coconut milk and cook on low heat for 2 minutes, shaking the pan occasionally
  • Do not let the mixture boil. Adjust seasoning accordingly
  • Garnish with chopped cilantro. Remove from heat
  • Serve hot with steamed rice and Amsol Kadhi
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