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
Build a full meal around Bangude Pulimunchi
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
|
500 grams | Mackerel , cleaned and cut into pieces |
|
1 tablespoon | Vegetable oil |
|
1 teaspoon | Mustard Seed |
|
1 teaspoon | Fenugreek Seed |
|
10 | Curry Leaf |
|
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.