Authentic Mangalorean Bangude Pulimunchi with Warm Sannas
Experience the bold, tangy, and fiery flavours of coastal Karnataka with this classic mackerel curry. Paired with soft, fermented rice cakes, it offers a deeply satisfying culinary journey.
50min
Total Time
4
Servings
Mangalorean
Cuisine
Recipe
1
Dry roast coriander seeds, cumin seeds, fenugreek seeds, and dry red chilies until fragrant, then let them cool.
2
Grind the roasted spices along with grated coconut, shallots, garlic, and tamarind extract into a smooth, thick paste using minimal water.
3
Heat coconut oil in a clay pot or heavy-bottomed pan, add curry leaves and let them sputter.
4
Pour in the ground masala paste and sauté well until the oil begins to separate from the mixture.
5
Add water to adjust the gravy consistency to a thick, coating texture and bring it to a gentle boil.
6
Gently slide in the cleaned mackerel pieces, season with salt, and simmer on medium heat for about 10 minutes until the fish is cooked through.
7
Remove from heat and serve hot alongside warm, spongy sannas.
Ingredients
4 fresh Indian mackerel (bangude), cleaned and cut into pieces
1 cup grated fresh coconut
6-8 dry Kashmiri red chilies
1 tbsp coriander seeds
1 tsp cumin seeds
1/2 tsp fenugreek seeds
8-10 small shallots
4 cloves garlic
1 lemon-sized ball of tamarind, soaked in warm water
1 tbsp coconut oil
1 sprig curry leaves
Salt to taste
8-10 ready-to-steam soft sannas
*This AI-generated recipe may contain inaccuracies.