A traditional coastal recipe where “Puli” means tamarind/tangy and “Munchi” means chili. This dish is famous for its thick, red, spicy gravy.
Ingredients
Main
Mackerel (Bangude): 3/4 kg (medium-sized preferred)
Coconut Oil: 50-55 ml
For the Masala (To be roasted)
Dry Red Chilies: 15-20 (specifically Gatti/Byadgi for deep color)
Coriander Seeds: 2.25 tsp
Cumin Seeds: 3/4 tsp
Fenugreek Seeds (Methi): 1/2 tsp
Black Peppercorns: 1.25 tsp
Garlic: 1 whole bulb (peeled)
For Grinding (Add to roasted spices)
Tamarind: 2 large marble-sized balls (soaked)
Turmeric Powder: 1 tsp
Ajwain (Oma/Carom seeds): 1/2 tsp (Crucial for fish digestion)
For Tempering/Gravy
Mustard Seeds: 1 tsp
Curry Leaves: 1 sprig
Onions: 2 medium (finely chopped)
Salt: To taste
Preparation Steps
1. Roast the Spices
In a pan, dry roast the fenugreek seeds, peppercorns, coriander seeds, cumin seeds, garlic, and red chilies. Roast until fragrant and the chilies become crisp. Let them cool.
2. Grind the Masala
Place the roasted spices into a blender. Add the tamarind, turmeric powder, and ajwain. Add just enough water to grind into a very smooth, thick paste.
3. Sauté and Base
Heat coconut oil in a wide, flat-bottomed clay pot or pan (a wide vessel prevents the fish from breaking). Add mustard seeds and let them splutter. Add curry leaves and chopped onions with a pinch of salt. Sauté until the onions turn translucent.
4. Cook the Gravy
Add the ground masala paste to the onions. Rinse the jar with a little water and add it to the pan. Adjust salt. Cover and let the gravy come to a boil.
5. Add the Fish
Once the gravy is bubbling, gently place the cleaned whole mackerels into the pan.
Pro Tip: Do not cut the fish into small pieces for Pulimunchi; whole fish is preferred.
Crucial: Do not use a spatula to stir after adding the fish, as mackerels are very delicate and will break.
6. Simmer and Finish
Cover and cook for about 3-5 minutes. If you need to mix, hold the handles of the pan and gently swirl/shake it. Once the oil starts to separate and the fish is cooked through, turn off the heat.
Serving Suggestion
Bangude Pulimunchi tastes best when served with Boiled Rice (Urupel Nuppu) or Neer Dosa. It actually tastes even better the next day after the fish has absorbed all the tanginess of the tamarind!
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