Introduction:
Bangda Pulimunchi is a popular coastal dish from the Mangalore region of Karnataka. This tangy and spicy fish curry is traditionally made with Bangda (Indian mackerel), which is known for its rich flavor and firm texture. The name "Pulimunchi" comes from the words "puli," meaning tamarind (sour), and "munchi," meaning chili (spicy). The combination of tangy tamarind and fiery red chilies creates a delightful explosion of flavors, making this dish a must-try for seafood lovers.
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Ingredients:
For the Bangda (Mackerel):
4-6 Bangda (Indian mackerel), cleaned and cut into pieces
1/2 teaspoon turmeric powder
Salt to taste
For the Masala Paste:
8-10 dry red chilies (Byadgi chilies for color and Guntur chilies for heat)
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon fenugreek seeds
1/2 teaspoon mustard seeds
1/2 teaspoon black peppercorns
5-6 garlic cloves
1-inch piece of ginger
1 medium onion, roughly chopped
1/2 teaspoon turmeric powder
1 tablespoon tamarind paste (or a small ball of tamarind soaked in water)
1/4 cup grated coconut (optional, for added richness)
For the Curry:
2 tablespoons coconut oil or vegetable oil
1 medium onion, finely sliced
2-3 green chilies, slit lengthwise
Salt to taste
Fresh coriander leaves, chopped, for garnish
Instructions:
Marinating the Bangda:
Clean the Bangda fish thoroughly. Rinse under cold water and drain well.
Marinate the fish pieces with turmeric powder and salt. Set aside for about 15 minutes.
Preparing the Masala Paste:
Dry roast the dry red chilies, coriander seeds, cumin seeds, fenugreek seeds, mustard seeds, and black peppercorns on low heat until aromatic. Ensure they don’t burn.
Transfer the roasted spices to a blender. Add garlic, ginger, chopped onion, turmeric powder, tamarind paste, and grated coconut (if using).
Blend the ingredients into a smooth paste, adding a little water if needed to achieve a fine consistency.
Cooking the Curry:
Heat coconut oil in a large pan over medium heat. Add the finely sliced onions and sauté until they turn golden brown.
Add the prepared masala paste to the pan and cook, stirring occasionally, until the oil starts to separate from the masala. This step enhances the flavors of the dish.
Add the slit green chilies and sauté for another minute.
Simmering the Curry:
Pour 1-2 cups of water into the pan, depending on how thick you want the curry. Bring it to a boil, then reduce the heat and let it simmer for 5 minutes.
Carefully add the marinated Bangda fish pieces to the simmering curry. Cook on low heat for 8-10 minutes, or until the fish is cooked through and tender. Avoid stirring too much to prevent the fish from breaking apart.
Final Adjustments:
Taste the curry and adjust the salt as needed. If the curry is too tangy, you can balance it with a small amount of jaggery or sugar.
Garnish with freshly chopped coriander leaves.
Serving:
Serve the Bangda Pulimunchi hot with steamed rice, neer dosa, or chapati. The tangy, spicy, and flavorful curry perfectly complements the rich taste of the Bangda fish.
Conclusion:
Bangda Pulimunchi is a quintessential dish from the Mangalorean cuisine that beautifully combines the tangy taste of tamarind with the spiciness of red chilies. The succulent Bangda fish, cooked in this aromatic gravy, is sure to tantalize your taste buds and transport you to the coastal kitchens of Karnataka. Whether you're a seafood enthusiast or just someone who loves bold flavors, this dish is sure to become a favorite in your kitchen.
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