Surmai Pulimunchi Recipe

Introduction:

Surmai Pulimunchi is a classic seafood dish from the coastal region of Mangalore, Karnataka. The name "Pulimunchi" is derived from the words "Puli," meaning sour or tangy, and "Munchi," meaning chili or spicy. This dish perfectly balances tangy tamarind and fiery spices, making it a favorite among seafood lovers. Surmai (Kingfish) is known for its firm texture and mild flavor, which pairs beautifully with the rich and flavorful Pulimunchi gravy.

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Ingredients:

For the Fish:

4-6 slices of surmai (Kingfish)

1/2 teaspoon turmeric powder

Salt to taste

For the Masala Paste:

8-10 dry red chilies (Byadgi for color and Guntur 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

6-8 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 surmai slices thoroughly and pat them dry.

Marinate the fish with turmeric powder and salt. Set aside for 15-20 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 the spices 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 into a smooth paste, adding water as needed.

Cooking the Curry:

Heat coconut oil in a large pan over medium heat. Add the sliced onions and sauté until golden brown.

Add the masala paste to the pan and sauté until the oil separates from the masala, releasing its aroma and deepening the flavors.

Add the slit green chilies and sauté for an additional 2 minutes.

Simmering the Curry:

Pour 1-2 cups of water into the pan, adjusting the consistency of the gravy to your preference. Bring the curry to a boil, then reduce the heat and let it simmer for 5 minutes.

Gently add the marinated surmai slices into the simmering curry, ensuring the fish is submerged in the gravy.

Cook on low heat for about 10-12 minutes, or until the fish is cooked through and the flavors have melded together.

Final Touches:

Taste the curry and adjust the salt as needed. If the curry is too tangy, you can balance it with a pinch of sugar or jaggery.

Garnish with freshly chopped coriander leaves.

Serving:

Serve the Surmai Pulimunchi hot with steamed rice, neer dosa, or roti. The tangy and spicy gravy, paired with the firm and flavorful surmai, makes for a delightful meal.

Conclusion:

Surmai Pulimunchi is a dish that showcases the rich culinary heritage of coastal Karnataka. The tangy and spicy notes of the Pulimunchi gravy, combined with the succulent Surmai, create a dish that is both hearty and full of flavor. Perfect for seafood enthusiasts, this dish brings a taste of the coast to your table, offering a satisfying and memorable meal experience.