Fish pulimunchi. Fish Pulimunchi is a spicy, tangy fish curry from the Mangalorean cuisine. Bangude Pulimunchi is nothing but mackerels cooked in a spicy, tangy gravy. Bangude stands for Mackeral in Tulu*.

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. You can cook Fish pulimunchi using 16 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Fish pulimunchi

You need 400 gram of fish.
You need 1/2 inch of ginger.
Prepare 11/2 tsp of coriander seeds.
You need 1 tsp of cumin seeds.
It's 1/2 tsp of turmeric powder.
You need 1 of lemon size tamarind.
You need 2 of medium size onions.
It's 1/2 tsp of pepper corns.
It's 7-8 of red chillies.
Prepare 6-7 of Garlic cloves.
Prepare to taste of salt.
Prepare 1 of small tomato(optional).
Prepare 1 of green chilli slit.
Prepare 1/4 tsp of mustard seeds.
It's 1 1/2 cup of water.
It's 2 tbsp of coconut oil(preferably).

Fish pulimunchi - Spicy & tangy fish curry - Hot & tangy fish curry for fish lovers. This is favorite fish curry prepared in Mangalore area. This curry is prepared with salt water fish (Mackerel, sardines or King fish most preffered). Cover the pan and let the fish cook for a couple of minutes.

Fish pulimunchi step by step

First of all wash and clean the fish,marinate with little lemon juice, salt,turmeric and chilli powder, (I prefer to marinate fish even for the gravies).
Now grind all the ingredients to smooth paste, except oil, curry leaves and a onion.
Take 2tbsp of oil in a wide mouthed pot, add mustard seeds, onion chopped,garlic chopped, green chillies slit and curry leaves, saute it for 2 to 3 minutes.
Now add in ground masala paste saute it for five more minutes, add salt and 11/2 cups of water, bring gravy to boil, drop in marinated fish, let the fish cook on a low flame for 10 minutes, and it's done, serve hot with rice/roti..

In a smaller pan meant for seasoning, heat the oil and toss in the curry leaves. Serve hot with rice and a vegetable saute. Sardine Pulimunchi or Boothai Pulimunchi is a spicy, tangy fish curry from the coastal city of Mangalore. Boothai stands for Sardines in Tulu. ("Tulu" is the local language spoken in Mangalore) Puli is tamarind and munchi means chillies. Mangalore, being a coastal city, fish forms the staple diet of people staying there.