Its been 3 months since I uploaded a video recipe on How to make Bangude pulimunchi-a popular fish masala curry in Udupi Mangalore regions.I have always been thinking to start a blog but with my current schedule and also being a mother of one of the most super-active girl child 🙂 it was difficult to find time for blogging.Finally,here I am .. writing down the detailed recipe with step by step photos.
Bangude pulimunchi,the spicy and tangy Mackerel Masala Curry is a typical bunt style of making Mackerel fish Masala curry.I prepend the word “Masala” before “curry” because that is how it is 🙂 a thick semi gravy kind of mackerel fish curry.Personally though I am not a big fan of non-veg dishes,I have learnt many seafood recipes and chicken recipes from my mother.In this post I have explained detailed recipe with step by step photos which should make it very easy for the reader to follow.
Mackerel fish – 500 gms
dry red chillies (byadgi) – 15 to 20
pepper corns – 1 tsp
cumin – 1 tsp
mustard – 1/2 tsp
methi seeds – 1/4 tsp
coriander seeds – 2 tbsp
garlic cloves – 10
salt – to taste
curry leaves – 6 to 7
coconut oil – 3 to 4 tbsp
turmeric powder – 1/4 tsp
green chillies – 2
tamarind – 2 lime sized lumps
onion – 1 medium sized
ginger – 1 inch
- Marinate fish with salt and 1/2 tsp of turmeric powder and keep aside for 30 minutes.
- In a pan dry roast red chillies,pepper corns,coriander seeds, cumin seeds,mustard seeds and fenugreek seeds without adding oil.
- Keep aside all the dry roasted spices to cool.Once they are cooled add them to a mixie jar.
- Also add garlic cloves,ginger,onion,tamarind,turmeric powder and green chilies to same mixie jar.Grind everything together into a very fine masala paste.
- Next take a clay pot (preferably)or a wok to make pulimunchi.
- Add 3 to 4 tbsp of coconut oil and allow it to heat.Next add curry leaves and half the quantity of masala.
- Spread the masala as a first layer inside the pot.Next keep the marinated fish upon the layer of masala. Add salt as per taste.Take care while adding salt as the fish is already marinated with salt and turmeric powder.
- After placing the fish spread the remaining masala.Do not stir it with a ladle,instead gently shake the pot in clockwise or anticlockwise direction and give a nice coating of the masala to fish.
- Cook it for 4 to 5 minutes in medium flame.Pulimunchi gravy is usually made thick.After 4 to 5 minutes in medium flame gently flip the fish and cook on other side too for 2 to 3 minutes more.
- And our bangude pulimucnchi will be ready to serve.Pulimunchi tastes better when it is allowed to remain in the pot for one day and served the next day.
Step by step recipe with photos:
Dry roast 20 dry red chillies.Take Byadgi red chillies.
Keep aside the red chillies to cool.And to the same pan add 1 tsp Pepper corns.Next add 1 tsp cumin seeds,1/2 tsp mustard seeds and 1/4 tsp of fenugreek seeds .Fry them all in low flame without adding oil.Keep aside the fried spices to cool.Next in the same pan dry roast 2 tbsp of coriander seeds.Once all the fried spices have cooled add them to a mixie jar.Also add 10 cloves of garlic,an inch size of ginger and 1 medium sized onion(chopped).Also add 2 lime sized lumps of tamarind,2 green chillies and 1/4 tsp of turmeric powder.Grind everything into a very fine masala paste by adding very little water.Take an earthen or clay pot for making pulimuchi.Pulimunchi tastes better when it is made in clay pot and is allowed to remain in clay pot for atleast 12 hours after cooking and served the next day.If you don’t find a clay pot,you can also use any nonstick pan or a wok.Heat up 3 to 4 tbsp of coconut oil in clay pot.Next add curry leaves and half the quantity of masala.Add salt to taste.Do not too much of salt as the fish is already marinated with salt and turmeric powder.Next add the marinated fish and spread it upon the layer of masala.Spread remaining masala on top of the fish.Add the masala water too.Cook it in medium flame for 4 to 5 minutes and then flip the fish and cook for 2 to 3 minutes more on other side too.And our Bangude Pulimunchi or Spicy and Tangy Mackerel Masala Curry is ready to serve.It tastes better when served the next by letting it remain in clay pot for at least 12 hours.