Bangude Pulimunchi – Mangalorean Type Mackerel Curry


In my home, we each love Mangalorean meals. Our style for this delicacies have developed after we’ve come and settled down in South India. Additionally, we regularly go to to a highly regarded Mangalorean restaurant right here in Bangalore and that additional took our like to the subsequent stage. The restaurant known as The Konkan and it’s a should go to place if you’re in Bangalore and in case you have a style for genuine Mangalorean meals. No, this isn’t a sponsored weblog; I consider, good issues needs to be appreciated by all means.

See Other Fish Recipes Here

Bangude Pulimunchi

This dish shouldn’t be one thing we cook dinner usually. In reality, I’ve tasted Mackerel fish first time few years again at a restaurant right here in Bangalore. I consider, a lot of the Bengalis like me don’t even know the way it style. So, let me let you know, that is tremendous tasty. The fish is fleshy with exhausting bones. It is a sea fish and principally present in coastal components of India. Though, sea fishes usually are not my factor, but when the preparation is nice than I can adapt them very quickly. Additionally, Bengalis are fish lovers and often don’t take a lot time to embrace a brand new selection if it may tickle their style buds.

Right this moment’s dish is Bangude Pulimunchi the place Bangude stands for Bangda, which is the Indian Mackerel fish right here and Pulimunchi (puli + munchi) sometimes means tangy + spicy. So, it is a dish which has fish, it’s little bitter due to tamarind and spicy due to chilli and different spices. We have now tried making this dish fairly a number of time recently till we obtain perfection. As soon as we perfected, we’re assured sufficient to share this recipe. It is a three way partnership of me and my husband and we’re simply thrilled with the end result we achieved. Whereas we’ve stored the fishes complete, you may minimize them into items whereas cooking. Additionally, for 500 gm we’ve acquired four items of fish, this will likely fluctuate with dimension. Right here’s the recipe for you all.


  • 500 gm Indian mackerel
  • 2 table-spoon coconut oil
  • salt, based on style
  • 1 cup heat water

Dry Spices:

  • half tea-spoon fenugreek seed
  • 1 tea-spoon cumin seed
  • half tea-spoon carom seed
  • 2 table-spoon coriander seed
  • half tea-spoon black peppercorn
  • 10 dry purple chilli

For Pulimunchi Paste:

  • 1 inch ginger
  • four garlic clove
  • half cup chopped onion
  • 2 table-spoon tamarind (soaked in heat water)

For The Gravy:

  • 1 table-spoon chopped onion
  • half tea-spoon chopped ginger
  • half tea-spoon chopped inexperienced chilli
  • 12 curry leaves


  • Dry roast all of the elements talked about in Dry Spices part over low flame, till aroma begins coming. Don’t burn. Take away and funky down a bit.
  • Now, combine this roasted spice combination with all of the elements talked about in For Pulimunchi Paste part. Grind all the things to a high-quality paste. Preserve apart.
  • Warmth oil in a pan and add the paste that you’ve simply ready.
  • Now, add all the things talked about in For The Gravy part to it. Give a correct combine.
  • Add water and salt and blend once more. Cowl and produce it to a boil.
  • Now, add fishes into the gravy. Give a correct combine once more with mild hand. Cowl and cook dinner over low to medium flame for 10 minutes or till cooked correctly.
  • Your Bangude Pulimunchi is able to be served now.

Serve with sizzling steamed rice and luxuriate in this very genuine Mangalorean curry together with your family members. Do do that and let me know in feedback about the way you prefer it. It’s also possible to tag me on Instagram utilizing the deal with @when_a_bong_cooks.

Bangude Pulimunchi

Comfortable Consuming!

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