Bangude Ghassi/ Spicy Mackerel Curry (Bunt Style)

Be it Mackerel or Silver fish, ghassi masala remains the same. If you notice, its just the main ingredient which makes a difference in taste. Bunt style ghassi is comparatively spicy than the Konkani ghassi. Both have their own flavours which give out an amazing taste. Konkani Ghassi masala has either roasted red chilli, coriander seeds, coconut,tamarind and methi (fenugreek) or just roasted red chillies, tamarind and coconut. These are the two types of Ghassi we make in many GSB Konkani kitchen.

Bunt style Fish curry has all the flavours of jeera, peppercorn  and most importantly I feel adding ajwain (carrom seeds) gives a beautiful aroma which is irresistible. A very quick recipe for you. You will just have to roast and grind the masala and cook fish in it. I have used an earthen pot because I strongly believe that preparing fish in an earthenware enhances its taste.

You can also have a look at my other posts on fish and prawn, Fish curry, Prawn humman,


Measurements uses : 1 cup = 250ml

As a main Ingredient:

Mackerel/Bangude – 1kg (Cleaned thoroughly  )

Curry leaves – 2 springs

Turmeric powder – 1/4 tsp

Salt to taste

For masala:

Grated coconut – 1/2 cup

Dry red chillies – 10 ( I used two varieties)

Coriander seeds – 2 tsp

Cumin seeds/Jeera – 1/4 tsp

Peppercorns – 1 tsp

Carom seeds(ajwain) – 1/4 tsp

Fenugreek seeds – 1/4 tsp

Green chilli – 4

Onion – 1/2 medium (chopped roughly)

Ginger – 1 1/2″

Garlic – 5 cloves

Tamarind paste – 1/4 tsp

For Seasoning:

Coconut oil – 2tsp

Garlic – 3 (crushed)

Curry leaves -1 spring


Splitting it in two parts

     Part 1 : Make a ground paste

     Part 2 : Mix it and cook with fish

Part 3 : Seasoning

Part 1 : Make a ground paste

  • Dry roast the ingredients highlighted above ( Red chillies, Coriander seeds, Carrom seeds, Methi seeds, Cumin seeds and peppercorns) one by one till aromatic and keep aside
  • Transfer it in a mixer jar and add grated coconut, onions,tamarind paste, ginger, garlic and green chilli.
  • Grind this to a smooth paste by adding little water.
  • Keep aside till we need it next

Part 2 : Cook the fish Ghassi

  • In a fish pan or pot, place the fish and add salt and curry leaves on it
  • Now pour the ground paste and 1 cup water and gently turn the vessel for the masala to incorporate well with the fish.
  • Increase amount of water according to your gravy preference. If you want it thin, add 1/2 cup more water and also adjust the salt accordingly

Part 3 : Seasoning

  • In a tadka pan, add coconut oil and allow it to heat
  • Add crushed garlic, curry leaves and fry for few seconds and pour this tempering onto the prepared Ghassi


  • You can use the same masala for other type of fish as well
  • Watch out for the spice level, if you feel your curry is very spicy, balance it with coconut milk and not water. Water only makes it thinner in consistency.
  • I personally feel adding ajwain makes this dish very flavourful but many of my bunt friends say it is optional. You can try omitting it.





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