Introduction:
Pomfret Pulimunchi is a classic coastal dish from Mangalore, Karnataka. The name "Pulimunchi" translates to "tangy and spicy," reflecting the vibrant flavors of this fish curry. Pomfret, with its tender flesh and delicate taste, is the perfect fish to absorb the rich, tangy, and spicy flavors of the Pulimunchi gravy. This dish is a favorite among seafood lovers and is best enjoyed with steamed rice.
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Ingredients:
For the Fish:
2 medium-sized pomfret fish, cleaned and cut into pieces
1/2 teaspoon turmeric powder
Salt to taste
For the Masala Paste:
6-8 dry red chilies (preferably Byadgi for color and Guntur for heat)
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon fenugreek seeds
1/4 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 Fish:
Clean the pomfret thoroughly and cut it into slices or fillets.
Marinate the fish pieces with turmeric powder and salt. Set aside for 15-20 minutes.
Preparing the Masala Paste:
In a pan, dry roast the dry red chilies, coriander seeds, cumin seeds, fenugreek seeds, mustard seeds, and black peppercorns on low heat until aromatic. Be careful not to burn the spices.
Transfer the roasted spices to a blender and add garlic, ginger, chopped onion, turmeric powder, tamarind paste, and grated coconut (if using).
Blend everything into a smooth paste, adding a little water if needed.
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 sauté until the oil starts to separate from the masala. This step is crucial to developing the deep flavors of the Pulimunchi.
Add the slit green chilies and continue to sauté for another 2 minutes.
Simmering the Curry:
Add 1-2 cups of water to the pan, depending on the desired consistency of the gravy. Bring the curry to a boil, then reduce the heat and let it simmer for 5 minutes.
Gently place the marinated pomfret pieces into the simmering curry. Ensure the fish is well-covered with the gravy.
Cook on low heat for about 10 minutes, or until the fish is cooked through and the flavors have melded together. Be careful not to overcook the fish, as pomfret is delicate.
Final Touches:
Adjust the salt to taste. If the curry is too tangy, you can balance it with a small pinch of sugar or jaggery.
Garnish with freshly chopped coriander leaves.
Serving:
Serve the Pomfret Pulimunchi hot with steamed rice or neer dosa. The tangy and spicy gravy, combined with the tender pomfret, makes for a mouth-watering meal.
Conclusion:
Pomfret Pulimunchi is a delightful dish that captures the essence of coastal Karnataka's cuisine. The combination of tangy tamarind and fiery spices creates a curry that is both rich and flavorful. This dish is perfect for those who love a good balance of heat and sourness in their meals. Serve it up with rice or dosa, and enjoy the robust flavors of this traditional Mangalorean delicacy.
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