The best time to eat this dish is when you are not in a hurry. How else will you enjoy it? 🙂
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.
Dear Shireen, thanks for the lovely Puli Munchi recipe. It was awesome and super delcious. God Bless U Always!!!
@ Laura: Thanks so much for your feedback! So glad that you enjoyed it!
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…
WHAT IS TRIFALA
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.
@ Geeta Naik: Thanks for the suggestion, I will definitely add it to this curry the next time I make it 🙂
is the masala without fry
thanks for the lovely Puli Munchi recipe
@ Preethi: Yes the masala is not fried..it is boiled and the fish added directly to it
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?
@ 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
Wats dat triphala ???n when to put dat ..is it instead tamarind
@ 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
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 …..
Thanks for the feedback Roopa! So glad you enjoyed the puli munchi 🙂
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 ……
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!
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!
Hi Andrea,
I am so glad you liked this recipe! Thanks so much for getting back to me with your feedback!!
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??
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
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
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.
Thank you for the reply…
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.
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