Bangude PuliMunchi
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Ingredients
  • 500 grams Bangda/Bangude (Indian Mackerel)
  • 12 dried red chilies (6 guntur chilies, 6 byadagi chilies).
  • 1 inch diameter tamarind ball
  • 2 medium sized onion chopped
  • 2 green chilies
  • 10-12 cloves of garlic
  • 1 inch ginger root
  • ½ tsp black peppercorn
  • ½ tsp cumin seeds
  • ⅛th tsp fenugreek seeds
  • 1 and ½ tsp coriander seeds
  • ½ tsp turmeric powder
  • 10-12 curry leaves
  • Cooking Oil
  • Salt
Instructions
  1. Put ¼th tsp turmeric powder and ½ tsp salt.Smear the fish with turmeric powder and salt and let it rest.
  2. Meanwhile we will make a masala paste. Put red chilies in grinder jar.Add green chilies,chopped onions, fenugreek seeds,Add black peppercorn, ginger, cumin seeds,Coriander seeds, garlic, turmeric powder.Grind all ingredients into a thick and fine paste.
  3. Soak tamarind ball in ¼th cup warm water. Later we will extract pulp from it.
  4. In a pan, put Masala paste, tamarind pulp,salt to taste. Add 1 cup water and allow it to boil on medium heat
  5. As the gravy begins to simmer, add 1 cup water. Reduce the heat and simmer.
  6. After 3-4 minutes of simmering, add Bangda fish. Cover and cook.
  7. Fish gets cooked in 7-8 minutes. Turn off the flame and prepare for tempering.
  8. Heat 2 tbsp oil and add curry leaves. Pour this on top of the curry.
  9. Bangude PuliMunchi can be relished with Steamed rice or Neer Dosa.
Recipe by Kali Mirch - by Smita at https://kalimirchbysmita.com/bangude-pulimunchi/