Shwet's Sizzling Wok

A foodie's delight

Bangda Pulimunchi

on April 13, 2015

Hello guys !! Been a while since I posted, Was really very busy juggling with home and office 😦 As I had told, we recently shifted to a new place, and we are still on the process of setting the home. Well, Now back to the food, As I hail from “Mangalore” I am very much devoted to seafood 😛 Fish in any form is my favorite, But the one cooked in Mangalorean flavours is an absolute bliss 🙂 I like my fish spicy, so I always be on a lookout for spicy recipes.

Pulimunchi” is a type of spicy and tangy gravy, It is similar to the “Phannaupkari” that we make in konkani cuisine, but this comes with additional flavors. It is best served with boiled rice or neer dosa. And the best part of this dish is no chopping 😀 Yeah the very lazy me. So here goes the recipe, Enjoy !!

Recipe Credits : Ruchik Randap

Ingredients:

  • 1/2 kg mackerels/bangda/ bangude (about 4-5 medium sized ones)
  • salt to taste
  • 1 sprig curry leaves for seasoning
  • 2 teaspoons oil for seasoning

For the masala:

  • 10 long dry red chillies (deseeded if you wish) – Use Byadge chillies for best results
  • 1-1/2 teaspoons coriander seeds
  • 1/2 teaspoon cumin seeds
  • 4-5 peppercorns
  • 1/8th teaspoon fenugreek seeds (methi)
  • 1/4 teaspoon turmeric powder
  • 1 small green chilli (deseeded if you wish)
  • 1 inch ginger
  • 3 flakes of garlic
  • two marble sized balls of tamarind or 2 teaspoons of tamarind paste
  • 1 small-medium onion

Method:

  • Clean the mackerels if not done already. Wash with water, salt and turmeric, refresh in a couple of changes of water and keep on a colander to drain off excess water. Depending on the size of the fish you can either leave them whole or cut them into 2-3 pieces.
  • Grind all the ingredients mentioned under ‘For the masala‘ to a fine paste. Transfer the masala into a wide based pan/kadhai, rinse the mixer grinder jar with some water (about 1/4 cup) and add this water also to the masala. Let the gravy be of medium thickness, so add another 1/4 cup of water or lesser to adjust the consistency.
  • Bring the gravy to a boil and reduce the heat to a simmer. Add the fish pieces and salt to taste and lightly shake the pan (swirl it around) so that all the pieces are covered with the gravy. Cover the pan and let the fish cook for a couple of minutes. Remove from heat.
  • In a smaller pan meant for seasoning, heat the oil and toss in the curry leaves. Let them sizzle for a few seconds before adding this tempering to the fish curry.
  • Serve hot with boiled rice or neer dosa
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