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…
@ 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