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Food & Memories of Mangalore

You are here: Home / All Posts / Bangude Puli Munchi ~ Mangalorean Bunt Style Fish in a Hot & Sour Gravy

November 23, 2014

Bangude Puli Munchi ~ Mangalorean Bunt Style Fish in a Hot & Sour Gravy

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A super simple meal at my home generally revolves around seafood. It had been ages since I ate this traditional Mangalorean Bunt style fish curry that is fiery and delicious – it pairs up so well with rice and a vegetable on the side. I decided to cook it up last week as I had some last minute shopping to do for a wedding in the family and wanted a simple meal. Since we love eating fish, especially mackerels we stock up on it regularly. We either fry it up or cook it in a curry with lots of gravy to drown the rice. This is one dish that I had not tried so far and I decided to go ahead with it.

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In Mangalore’s local language Tulu, ‘Puli’ means ‘tamarind’ or ‘sour’ and Munchi (pronounced as ‘moonchi’) means ‘chilli’ so essentially it is a hot and sour fish curry made by the Bunt community which has also given us great recipes like the bangude ghassi, kori rotti and kori aajadina (sukka) amongst others. This curry I would say is similar to the ‘amshi thikshi’ that we Catholics prepare in Mangalore and the ‘ambot tik’ dished out by the Goans. The hot and sour flavours of this curry complement the kinds of fish that don’t have a mild flavour in nature – fish such as mackerel, sardines, shark etc are suitable for this curry.
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The best time to eat this dish is when you are not in a hurry. How else will you enjoy it? 🙂

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Bangude Puli Munchi
Prep time: 15 mins (does not incl time taken to clean fish) | Cook time: 10 mins | Serves 4

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:
1. 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.
2. 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.
3. 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.
4. 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.
5. Serve hot with rice and a vegetable saute.

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Filed Under: All Posts, Mangalorean Recipes, Seafood Tagged With: Bangude Puli Munchi, Bunt Style Fish Curry, Fish Curry, Mackerel Curry. Fish Curry, Mangalorean Fish Curries, Puli Munchi

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Comments

  1. Laura Lima says

    September 1, 2015 at 11:15 am

    Dear Shireen, thanks for the lovely Puli Munchi recipe. It was awesome and super delcious. God Bless U Always!!!

    Reply
  2. Shireen Sequeira says

    October 6, 2015 at 3:26 am

    @ Laura: Thanks so much for your feedback! So glad that you enjoyed it!

    Reply
  3. Geeta Naik says

    October 16, 2015 at 1:56 am

    Instead of pepper corns use trifala which gives good fragrance to the bangude curry. Add 1/4 Tspoon of Rye too while grinding masala into paste…

    Reply
    • iVY says

      October 5, 2019 at 12:00 am

      WHAT IS TRIFALA

      Reply
      • Shireen Sequeira says

        October 7, 2019 at 8:13 am

        Triphala is a spice that looks like peppercorn and has a strong aroma. It is used in Northern Karnataka Coastal cuisine (karwar upto Goa). Also called as Teppal and sichuan pepper.

        Reply
  4. Shireen Sequeira says

    November 10, 2015 at 4:40 am

    @ Geeta Naik: Thanks for the suggestion, I will definitely add it to this curry the next time I make it 🙂

    Reply
  5. Preethi says

    December 20, 2015 at 3:37 pm

    is the masala without fry

    Reply
  6. naveen kumar Ku says

    January 5, 2016 at 9:05 pm

    thanks for the lovely Puli Munchi recipe

    Reply
  7. Shireen says

    January 23, 2016 at 9:13 am

    @ Preethi: Yes the masala is not fried..it is boiled and the fish added directly to it

    Reply
  8. prathith shetty says

    July 11, 2016 at 4:05 am

    Thanks for clearing some doubts. I made on my own this recipe which turned toosour due to excess turmeric.now that I am guided,i will cook up properly next time.by the way,is that triphala churns from the druggist?

    Reply
  9. Shireen says

    August 1, 2016 at 12:43 pm

    @ Prathith Shetty: No, you need to use fresh triphala if you can find it…not the chooran which is a digestive tablet. Use the triphala which you may get in grocery or ayurvedic shops

    Reply
  10. julita rosina fernandez says

    October 20, 2016 at 4:35 am

    Wats dat triphala ???n when to put dat ..is it instead tamarind

    Reply
  11. Shireen says

    January 3, 2017 at 6:23 am

    @ Julita: Triphala is a spice that looks like peppercorn and has a strong aroma. It is used in Northern Karnataka Coastal cuisine (karwar upto Goa). Also called as Teppal and sichuan pepper. It is not instead of tamarind. It is a spice that gives a great flavour and aroma to the dish

    Reply
  12. Roopa says

    August 28, 2017 at 10:48 am

    Shireen dear, your Bangude Pulimunchi was too good. Just like my moms recipe. I tried it and everyone in my family relished it. Hats off to you Shireen Keep it up …..

    Reply
    • Shireen Sequeira says

      September 1, 2017 at 11:39 am

      Thanks for the feedback Roopa! So glad you enjoyed the puli munchi 🙂

      Reply
  13. Roopa says

    August 28, 2017 at 11:57 am

    Hello Shireen, please contact me on my email I’d. Also It would be great if you could start your video cookery channel. At least we could have a glimpse of you. What say Shireen dear ……

    Reply
    • Shireen Sequeira says

      September 1, 2017 at 11:38 am

      Hi Roopa,

      I have sent you an email, I hope you have received it! Thanks so much for your appreciation! I do have a Youtube channel but you can only see my hands in it 🙂 Pls scroll down my home page and you will see my videos!

      Reply
  14. Andrea says

    March 11, 2019 at 8:02 pm

    Hi Shireen,

    Tried the bangde pulimunchi recipe today. It was finger lickin good. Can’t thank you enough for this lovely recipe and many more!

    Reply
    • Shireen Sequeira says

      March 13, 2019 at 12:45 pm

      Hi Andrea,

      I am so glad you liked this recipe! Thanks so much for getting back to me with your feedback!!

      Reply
  15. Bhavana says

    November 10, 2019 at 5:30 pm

    Hi everyone …if anyone has tried pulimunchi in restaurants they give lot of gravy with few fishes….nd the gravy us so smooth nd buttery…whereas in home if we try to make more gravy it only becomes more spicy… any guesses what might the secret recipe be??

    Reply
    • Shireen Sequeira says

      November 11, 2019 at 10:24 am

      Hi Bhavana,

      Yes, I love that gravy too! I think they grind the masala and strain it. We tried doing the same by adding coconut milk powder while grinding and then straining the masala before cooking it. The result was quite similar. Hope it helps

      Reply
  16. Abeer says

    December 29, 2019 at 3:03 pm

    Hi.. If I don’t hav byadge chillies, can I use kashmiri chilli powder?? If yes, how many spoons of powder is equal to 10 byadge chillies

    Reply
    • Shireen Sequeira says

      December 30, 2019 at 6:32 am

      Hi Abeer,

      Yes you can use Kashmiri chilli powder but the colour and flavour will be different. You can start off with 1 teaspoon and increase it according to taste (I haven’t really substituted byadge chillies with Kashmiri chilli powder). It would be better to use whole Kashmiri chillies instead.

      Reply
      • Abeer says

        December 6, 2020 at 11:54 am

        Thank you for the reply…

        Reply
  17. sanjay V says

    August 23, 2022 at 5:04 pm

    Made this today. Refreshing change fron regular curries. 1 suggestion if using raw tamrind better to soak in hot water get the seeds pips strings out after straining. Then using the pulp.
    Otherwise alls well.

    Reply
    • Shireen Sequeira says

      August 23, 2022 at 7:17 pm

      Sounds great! Thanks for the feedback! Well, regarding the tamarind, in Mangalore we use tamarind that has been cleaned of its seeds, strings and pips. We just use it directly while grinding the masala. The tamarind when ground lends a different colour to the gravy 🙂 Ofcourse, if you are using tamarind that hasn’t been cleaned this way, then soaking it prior to use may be necessary

      Reply

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Hi, I am Shireen Sequeira, a food blogger with a passion for exploring different cuisines and cultures. Having lived in several cities across the world, including Mangalore, Bangalore, Mumbai and Dubai, I have developed a deep appreciation for the unique flavours and ingredients that each place has to offer.

My blog Ruchik Randhap is a reflection of my love for food, travel, photography and storytelling. Through my posts, I take my readers on a culinary journey, sharing my experiences of discovering new dishes, meeting home cooks, local chefs and food artisans, and uncovering the rich history and traditions behind Mangalorean recipes and the diverse world of international cuisine.

Whether you're a seasoned foodie or just starting to explore the world of gastronomy, I hope that my blog offers something for everyone. So why not join me on my culinary adventures and discover the world one recipe at a time!

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