Karnataka

Bangude pulimunchi

Name: Bangude pulimunchi
Total time: 40 min
Yield: 4 servings
Cuisine: Mangalorean
Ingredients: 4 mackerel cleaned and cut fish; 10 byadgi chillies dried red chilli; 2 tsp coriander seeds; 1/2 tsp cumin seeds; 1/2 tsp black pepper; 1/4 tsp fenugreek seeds; 1/2 tsp turmeric (ground turmeric); 4 cloves garlic; a lemon sized ball tamarind; 1 1/4 cups water; 1 1/2 tbsp coconut oil; 2 sprigs curry leaves; Salt, to taste

Mackerel in a fiery, sour red masala. Pulimunchi literally means sour and spicy. It delivers.

40 minTime

24 gProtein each

hotSpice

Sour and spicy2 chapters · 1 min read

Make it your way

Grandma's wayByadgi chillies, tamarind and coconut oil, no coconut.

The original

218kcalsame

24 gproteinsame

2 gfibresame

40minutessame

Bangude pulimunchi, Mangalore style.

Per serving, worked out from the ingredient table.

Ingredients

Fish4 mackerel, cleaned and cut

Dried red chilli10 byadgi chillies

Coriander seeds2 tsp

Cumin seeds½ tsp

Black pepper½ tsp

Fenugreek seeds¼ tsp

Turmeric (ground turmeric)½ tsp

Garlic4 cloves

Tamarinda lemon sized ball

Water1¼ cups

Coconut oil1½ tbsp

Curry leaves2 sprigs

Saltto taste

Method

4 steps

1Lightly roast chillies, coriander, cumin, pepper and fenugreek. Grind with garlic, turmeric and soaked tamarind to a fine red paste.
2Simmer the paste with water and salt in a clay pot until the raw smell goes.
3Add fish, swirl the pot to coat and cook covered on low.
4Pour coconut oil and curry leaves over, rest 10 minutes.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Karnataka

Bangude pulimunchi

Mackerel in a fiery, sour red masala. Pulimunchi literally means sour and spicy. It delivers.

40 minTime

24 gProtein each

hotSpice

Sour and spicy2 chapters · 1 min read

Make it your way

Grandma's wayByadgi chillies, tamarind and coconut oil, no coconut.

The original

218kcalsame

24 gproteinsame

2 gfibresame

40minutessame

Bangude pulimunchi, Mangalore style.

Per serving, worked out from the ingredient table.

Ingredients

Fish4 mackerel, cleaned and cut

Dried red chilli10 byadgi chillies

Coriander seeds2 tsp

Cumin seeds½ tsp

Black pepper½ tsp

Fenugreek seeds¼ tsp

Turmeric (ground turmeric)½ tsp

Garlic4 cloves

Tamarinda lemon sized ball

Water1¼ cups

Coconut oil1½ tbsp

Curry leaves2 sprigs

Saltto taste

Method

4 steps

1Lightly roast chillies, coriander, cumin, pepper and fenugreek. Grind with garlic, turmeric and soaked tamarind to a fine red paste.
2Simmer the paste with water and salt in a clay pot until the raw smell goes.
3Add fish, swirl the pot to coat and cook covered on low.
4Pour coconut oil and curry leaves over, rest 10 minutes.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Bangude pulimunchi

Make it your way

Ingredients

Method

Bangude pulimunchi

Make it your way

Ingredients

Method

Make it a meal