Raaja Alle Piyav Gassi recipe / Konkani style Mackerel Curry / Mackerel cooked in Onion ginger curry


Raaja or Raaju in konkani is referred to “Mackerel”. This is a popular fish curry in a GSB konkani household. Not just with mackerel, you also can use pomfret, king fish, silver fish or any fish of your choice. The masala remains the same.

The recipe goes well with Plain boiled rice or white rice. As an oily fish, Mackerel has rich content of omega-3 fatty acids. Make yourself very sure that the fish you buy is fresh or properly refrigerated. Because this fish is supposedly to be had on the day of capture or should be properly refrigerated or cured, else you might encounter stomach related problems. The flesh of mackerel cooks very fast and in no time you can cook a yummy meal for your lunch/dinner.

All you need is, good amount of chopped onions and grated ginger and a fish masala to be ground which I have mentioned below. Its just one masala you have to grind and mix everything and bring it to boil and slide in the fish pieces and cook for few more minutes 🙂 See… Your done !

For other fish curry posts please refer Fish curry, Bunt style fish curry


To marinate:

Mackerel fish – 6 Medium size (cut into pieces)

Turmeric powder – 1/2 tsp

Salt to taste

To be ground:

Grated coconut – 1/4 cup (tightly packed)

Roasted red chilli – 5

Tamarind – marble sized or 1/8 tsp tamarind paste

Other ingredients:

Onion – 2 medium ( finely chopped)

Ginger – 2″ (grated)

Slit green chillies – 3

Coconut oil – 2 tbsp

Salt to taste


     Part 1 : Marinate the fish

     Part 2 : Grinding the masala

     Part 3 : Boiling the masala 

     Part 4 : Adding the fish pieces

Part 1 : Marinating the fish

  1. Clean and wash the fish pieces thoroughly.
  2. Pat them dry
  3. Add 1/2 tsp turmeric powder and salt 
  4. Mix gently with your hands and set aside till next

Part 2 : Grinding the masala

  1. In a mixer jar, add grated coconut, roasted red chillies and tamarind paste/tamarind.
  2. Grind this to a smooth paste by adding little water

Part 3 : Boiling the masala

  1. Transfer the ground masala into a wide fish pan
  2. Add 1/2 cup water
  3. Turn on the gas to medium heat
  4. Add finely chopped onions and ginger
  5. Add slit green chillies
  6. Add little salt ( You have marinated the fish with little salt. So go easy)
  7. Bring this to a gentle boil.
  8. Slide in the marinated fish pieces and cook till done.
  9. Do not disturb the fish pieces with spatula when its cooking. They might tend to break.
  10. With the help of a kitchen towel gently move the fish curry in the pan clockwise to prevent them from getting burnt at the bottom of the pan.
  11. Check for salt.If required add more.
  12. Lastly add 2 tbsp coconut oil
  13. Turn off the gas and close the lid.
  14. Serve hot with boiled rice or white rice 🙂


  • Do not worry if you think you have added more onions or ginger. They dont actually spoil the dish but enhance the taste. So you can actually add a good amount of onions and ginger to the gravy 🙂
  • Mackerel cooks in less than 8 minutes So this complete dish wont take more than 20 minutes for you to make 🙂
  • Adding slit chillies is optional.You can skip if you think you have added enough spice into the masala using red chillies/
  • Adding coconut oil to any mangalorian gassi is a must. If you are not a coconut oil lover I really do not have a substitute for you because I personally do not like to use anything else other than coconut oil to top my fish curry 🙂





6 Comments Add yours

  1. Good share dear…..Worth a try…I also add coconut oil to fish curries, at the end of cooking process….


    1. Thank u so much saumya 🙂

      Liked by 1 person

  2. Pia says:

    I love Mackerel (bangda) curry 😊 Looks so delicious!


    1. Yes pia. .. this is very simple recipe 😉 do try 🙂

      Liked by 1 person

      1. Pia says:

        Sure! I will probably tag your recipe 😉


      2. Sure dear 🙂 let me know how you got on it ok 🙂

        Liked by 1 person

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