Bangude Pulimunchi Recipe (Fish Pulimunchi)

bangude pulimunchi served on a white plate.

5 from 1 vote

Bangude Pulimunchi Recipe (Fish Pulimunchi)

Bangude Pulimunchi is a traditional coastal curry from Mangalore, India. This spicy and tangy fish pulimunchi has mackerel (bangda), red chilies, spices, and tangy tamarind. Here's an easy recipe with step-by-step photos and a quick video tutorial. Serve with steamed rice or neer dosa.

Prep Time10

Cook Time20

Total Time30

Course: Main

Cuisine: Indian, Mangalorean cuisine

Servings: people

Calories: 280kcal

Author: Preeti Nayak

Equipment

1 Heavy bottom pot

Ingredients

500 grams fresh bangda (Mackerel fish) Clean the mackerel, remove the guts and gills, and rinse it well. Drain completely before adding it to the curry.

For Pulimunchi Spice Paste

4 teaspoon coriander seeds Dhania
1 teaspoon cumin seeds Jeera
¼ teaspoon mustard seeds Sasam/Rai
¼ teaspoon fenugreek seeds methi dana
⅛ teaspoon carom seeds Ajwain
½ teaspoon peppercorns kali mirchi
25 dried red chilies (Byadgi or Kashmiri)
1 small onion roughly chopped
6-8 garlic cloves
A small piece of ginger
½ teaspoon turmeric powder
lemon size ball of tamarind discard seeds

To Make Bangude Pulimunchi

2 tablespoon coconut oil
1 small onion, chopped
a small piece of ginger, finely chopped
2 green chilies, slit (add as per taste)
curry leaves
salt to taste

Instructions

In a heavy-bottomed pan, dry roast coriander seeds, cumin, mustard seeds, fenugreek seeds, carom seeds, and peppercorns over low heat until aromatic. Transfer them to a plate.
In the same pan, dry-roast red chilies on low heat until crisp. Remove them to the same plate. Let the roasted ingredients cool down before transferring them to a grinder jar.
Add roasted spices and red chilies, onion, garlic, ginger, tamarind, and turmeric powder to a blender. Add a little water and grind until smooth. Set aside.
Heat 2 tablespoons of oil over medium heat. Add onions, ginger, green chilies, and curry leaves. Stir and cook until the onions are translucent.
Add the spice paste and stir it into the mixture. Cook for one minute, then add salt. Stir and cook for 3-5 minutes, or until the masala is well cooked. You'll notice oil starting to separate from the sides. If the masala burns, lower the heat.
Add a little water to the blender jar, rinse it out, and then add the rinse water to the curry. Pulimunchi is a thick curry so add little water. Cover and cook until the masala boils.
Reduce the heat. When the curry is boiling, add the fish and avoid stirring with a ladle afterward. Gently rotate the pot to incorporate the fish into the masala. Finally, add the curry leaves.
Cook it for 5 minutes on low heat. Bangude Pulimunchi is ready to serve. Enjoy it with rice.

Video

Notes

Pulimunchi curry is thick, so do not add too much water to it while cooking.
After adding fish to the curry, please do not touch it with a ladle/spoon, as it will break the fish. Gently rotate the pot to incorporate the fish into the masala. For a visual guide, check out the fish pulimunchi video recipe.
If you are following this recipe, keep the ratio of tamarind and red chilies the same. If you are decreasing the quantity of red chilies, then decrease the quantity of tamarind too.
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Nutrition