Bangude Pulimunchi / Mackerel in Spicy 'n' Tangy Gravy
I learnt to make this gravy from my hubby. This is quite a popular dish in Mangalore and very commonly made at every household there. The g...
I learnt to make this gravy from my hubby. This is quite a popular dish in Mangalore and very commonly made at every household there. The gravy is super spicy and tangy and adds amazing flavor to the fish. But I believe this gravy does not suit all the fishes. It is mainly made with Bangude/Mackerel.
Mackerel/Bangude Fish – ½ kg
Oil – 2 tbsp
Cloves – 4
Peppercorns – 4
Ginger – 1 inch – finely chopped
Curry leaves - handful
Onion – 1 Large (cut lengthwise)
Tomato – 1 Large (cut lengthwise)
Coriander leaves for garnishing
For Masala Paste
Red chillies – 15
Coriander seeds – 1 tbsp
Cumin seeds - 1 tsp
Fenugreek seeds - ½ tsp
Turmeric powder – ½ tsp
Tomato – 1 large
Tamarind pulp – 1 tbsp (use more if you like rich tangy flavor)
Garlic – 10 cloves
Water as needed
Take a non-stick pan and dry roast red chillies, coriander seeds, cumin seeds and fenugreek seeds. Grind into a fine powder. To this ground spices, add turmeric powder, tomatoes, tamarind and garlic and grind into a fine paste. Add water if needed.
Heat oil in a non-stick pan. Add cloves and peppercorns and let them crackle. Add ginger, curry leaves and onion and saute till onion turns pink. Add tomatoes and fry it well. Now add the above prepared masala paste and saute till oil separates and floats on top. Add some salt and water. Cook till you get the desired consistency and the masala gets cooked well. Finally Place the fish pieces gently and cook for not more than 2 mins. Do not stir at this stage. Garnish it with coriander leaves. Cover the lid and let it stand for 15 mins.
ü Adjust the amount of spices according to your taste.
ü The gravy needs to be cooked completely before adding the fish. Since fish cooks very fast we would not have time to adjust the seasoning and consistency of the gravy once you have added the fish. Hence do it before itself.
ü The gravy is said to be cooked once the raw smell of the masala disappears and the oil separates and starts floating on top. Till you get this stage you need to continue cooking the gravy on medium flame.
ü Do not stir once you have added fish. Place them in the gravy gently. Fish will continue to cook in the hot gravy even after you take it off the heat hence do not leave it on flame for more than 1-2 mins.
ü This gravy tastes best when had the next day. We always make this one day before and keep it for the next day.