Bangude Pulimunchi
Mackerel (bangude) cooked in a searing tamarind-and-red-chilli masala with no coconut — the oil from the fish mixes into the sharp, tangy sauce creating a dark, intensely flavoured dry curry that is one of the oldest Tulu fish preparations, eaten with a mound of red rice.
Cuisines
Mangalorean
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
| 500 grams | mackerel (bangude), cleaned and cut into pieces |
| 1 tablespoon | vegetable oil |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | fenugreek seeds |
| 10 | curry leaves |
| 1 large | onion, finely chopped |
| 2 teaspoons | ginger-garlic paste |
| 2 tablespoons | tamarind pulp |
| 2 cups | water |
| salt | to taste |
| 1 teaspoon | turmeric powder |
| 2 tablespoons | red chili powder |
| 1 teaspoon | coriander powder |
| 1 teaspoon | cumin powder |
| 1 teaspoon | black pepper powder |
Instructions
- 1 Heat oil in a pan and add mustard seeds and fenugreek seeds. Let them splutter.
- 2 Add curry leaves and chopped onions. Sauté until the onions turn golden brown.
- 3 Add ginger-garlic paste and sauté until the raw smell disappears.
- 4 Mix in turmeric powder, red chili powder, coriander powder, cumin powder, and black pepper powder. Cook for a minute.
- 5 Add tamarind pulp and water. Bring the mixture to a boil.
- 6 Add salt to taste and let the gravy simmer for 5 minutes.
- 7 Gently add the mackerel pieces into the gravy and cook on medium heat for about 10-15 minutes or until the fish is cooked through.
- 8 Adjust the seasoning if necessary and simmer for another 2-3 minutes.
- 9 Serve hot with steamed rice.
Tips
For a richer flavor, you can add a tablespoon of coconut milk towards the end of cooking.