Bangude Pulimunchi (in Tulu) or Mackeral Hot n Sour gravy( Mangalore Bunt delicacy )

Mackerel is known as an exceptionally very healthy fish and regular consumption is very good for overall health. It is popular for the heart health benefits it gives furthermore, known for making the blood clean and fresh. Mackerel is rich in protein furthermore with some different minerals, for example, calcium, phosphorous, potassium, selenium and magnesium. Vitamins, for example, Vitamin A, Vitamin D, Vitamin K, Niacin, Vitamin B12, Vitamin C, Choline and Folate can be found in mackerel fish. It's a decent wellspring of Omega-3 unsaturated fats and some measure of Omega-6 unsaturated fats. Mackerel likewise contains monounsaturated fats. "Bangda pulimunchi" actually signifies "a spicy sauce rich in tamarind juice". This dish is a delicacy with the "bunt community" of Mangalore and surrounding regions. Its simple to make and extremely heavenly. Goes well with rice and also dosas/Indian pancakes.

 Ingredients
    • Fresh cleaned Mackerel 10 number
    • 8 pods of smashed garlic
    • 4 strands of fresh curry leaves
    • Turmeric powder
    • Salt to taste
    • Coconut oil

    Grind the following to fine paste using minimum water :

    • 12 Kasmiri red Chilli soaked before for 15 mintes in warm water
    • 1 tbsp coriandar seeds ( Dry roast )
    • 1/2 tbsp jeera ( Dry roast )
    • 1/2 tsp methi seeds ( Dry roast )
    • 1/2 tsp musturd seeds (Dry roast)
    • 1/2 cup tamerind pulp, soak enough amount of tamerind in hot water for 10 minutes, sqeezing well and filter the smooth pulp

    Note: You can also add 1 tomato pulp if you want to minimize the amount red chillies, this is for people who avoid more spice] ?

 Method
  • Bangude Pulimunchi (in Tulu) or Mackeral Hot n Sour gravy( Mangalore Bunt delicacy ) Method-1

    Heat oil in a kadai, fry the garlic and curry leaves till they give good aroma.

  • Bangude Pulimunchi (in Tulu) or Mackeral Hot n Sour gravy( Mangalore Bunt delicacy ) Method-2

    Now add the ground paste and tamerind pulp and cook well untill oil leaves the corners. Add enough salt.

  • Bangude Pulimunchi (in Tulu) or Mackeral Hot n Sour gravy( Mangalore Bunt delicacy ) Method-3

    Place the fish neatly soaked into the masala, cook ech side for 5 minutes.

  • Bangude Pulimunchi (in Tulu) or Mackeral Hot n Sour gravy( Mangalore Bunt delicacy ) Method-4

    Switch off the burner when done. Serve hot along steamed rice. You can also have it along dosa or idli.

  • Bangude Pulimunchi (in Tulu) or Mackeral Hot n Sour gravy( Mangalore Bunt delicacy ) Method-5
You may also like these ...

 Comments