Bangude Puli Munchi

A Mangalorean fish curry

• CuisineIndian
• CategoryFish
• CourseMains

Ingredients

• 1 kgFish (mackerel)
• 300 gmsOnions, diced
• 10Dried red chillies
• 1 tbspCoriander seeds
• 1 tspCumin seeds
• ½ tspPepper
• ½ tspFenugreek seeds
• ½ tspAjwain
• 50 gmsGarlic, sliced
• 25 gmsGinger, sliced
• 1 tspTamarind concentrate
• 6Curry leaves
• 3 tbspOil
• Salt

Preparation

1. Heat 1 tbsp of oil in a pan and add red chillies, 200 gms of the onions, coriander, cumin, pepper, fenugreek, ajwain, ginger, garlic.
2. Roast till fragrant
3. Grind fine with the tamarind
4. Put in the pan with enough water and simmer for 20 minutes
5. Add fish pieces and simmer for 10 minutes
6. Add salt to taste
7. Heat remaining oil in a small pan
8. When oil is hot add remaining onion and curry leaves
9. Fry till onion is brown
10. Add to curry

Bangude Puli Munchi is a fish curry - Bangude is the mackerel, Puli is the tamarind and Munchi is the chillies. Unlike most curries from Managalore, this does not use any coconut. The tamarind and chillies provide the hot and tart curry that goes with the fish. The fish is mackerel but I use any oily fish, my choices being blue eyed cod fillets or spanish mackerel cutlets.

The fish curry is pictured with dosa. Most people see dosas and idlis as a standalone snack usually accompanied by chatni and sambhar. But in Mangalore they are no different to any other kind of bread like chapati. Dosas are had with almost any curry and idli is often accompanied by a chicken curry.