In my house, we both love Mangalorean food. Our taste for this cuisine have developed after we have come and settled down in South India. Also, we often visit to a very popular Mangalorean restaurant here in Bangalore and that further took our love to the next level. The restaurant is called The Konkan and it’s a must visit place if you are in Bangalore and if you have a taste for authentic Mangalorean food. No, this is not a sponsored blog; I believe, good things should be appreciated by all means.
This dish is not something we cook often. In fact, I have tasted Mackerel fish first time few years back at a restaurant here in Bangalore. I believe, most of the Bengalis like me don’t even know how it taste. So, let me tell you, this is super tasty. The fish is fleshy with hard bones. This is a sea fish and mostly found in coastal parts of India. Although, sea fishes are not my thing, but if the preparation is good than I can adapt them in no time. Also, Bengalis are fish lovers and usually don’t take much time to embrace a new variety if it can tickle their taste buds.
Today’s dish is Bangude Pulimunchi where Bangude stands for Bangda, which is the Indian Mackerel fish here and Pulimunchi (puli + munchi) typically means tangy + spicy. So, this is a dish which has fish, it’s little sour because of tamarind and spicy because of chilli and other spices. We have tried making this dish quite a few time lately until we achieve perfection. Once we perfected, we are confident enough to share this recipe. This is a joint venture of me and my husband and we are just thrilled with the outcome we achieved. While we have kept the fishes whole, you can cut them into pieces while cooking. Also, for 500 gm we have got 4 pieces of fish, this may vary with size. Here’s the recipe for you all.
- 500 gm Indian mackerel
- 2 table-spoon coconut oil
- salt, according to taste
- 1 cup warm water
- 1/2 tea-spoon fenugreek seed
- 1 tea-spoon cumin seed
- 1/2 tea-spoon carom seed
- 2 table-spoon coriander seed
- 1/2 tea-spoon black peppercorn
- 10 dry red chilli
For Pulimunchi Paste:
- 1 inch ginger
- 4 garlic clove
- 1/2 cup chopped onion
- 2 table-spoon tamarind (soaked in warm water)
For The Gravy:
- 1 table-spoon chopped onion
- 1/2 tea-spoon chopped ginger
- 1/2 tea-spoon chopped green chilli
- 12 curry leaves
- Dry roast all the ingredients mentioned in Dry Spices section over low flame, until aroma starts coming. Do not burn. Remove and cool down a bit.
- Now, mix this roasted spice mixture with all the ingredients mentioned in For Pulimunchi Paste section. Grind everything to a fine paste. Keep aside.
- Heat oil in a pan and add the paste that you have just prepared.
- Now, add everything mentioned in For The Gravy section to it. Give a proper mix.
- Add water and salt and mix again. Cover and bring it to a boil.
- Now, add fishes into the gravy. Give a proper mix again with light hand. Cover and cook over low to medium flame for 10 minutes or until cooked properly.
- Your Bangude Pulimunchi is ready to be served now.
Serve with hot steamed rice and enjoy this very authentic Mangalorean curry with your loved ones. Do try this and let me know in comments about how you like it. You can also tag me on Instagram using the handle @when_a_bong_cooks.