Mangalorean Bangude Puli Inchii
A fiery and tangy Coastal Karnataka delicacy featuring mackerel simmered in a rich, vibrant paste of roasted spices, tamarind, and ginger.
50min
Total Time
4
Servings
Mangalorean
Cuisine
Recipe
1
Dry roast the coriander seeds, cumin seeds, fenugreek seeds, peppercorns, and dried red chillies until fragrant, then allow to cool.
2
Grind the roasted spices along with the grated coconut, a small piece of tamarind, and a little water into a smooth paste.
3
Heat coconut oil in a clay pot or heavy-bottomed pan, and splutter the mustard seeds and curry leaves.
4
Add the sliced onions and sauté until translucent, then add the crushed shallots and ginger juliennes, frying until golden.
5
Stir in the chopped tomatoes and cook until they turn soft and mushy.
6
Pour in the ground coconut masala paste and turmeric powder, cooking for about 5 minutes until oil begins to separate.
7
Add the tamarind extract and sufficient water to adjust the gravy consistency, bringing it to a rolling boil.
8
Gently slide in the mackerel pieces, season with salt, and simmer on medium heat for about 10-12 minutes until the fish is cooked through.
9
Turn off the heat and let the curry rest for at least half an hour before serving with steaming hot matta rice.
Ingredients
4 whole Mackerel (Bangude), cleaned and halved
2 tbsp Coconut oil
1 large Onion, finely sliced
2 tomatoes, chopped
A lemon-sized ball of Tamarind, soaked in warm water and extracted
1 tsp Mustard seeds
A sprig of Curry leaves
Salt to taste
1 cup Grated coconut
6-8 Dried Kashmiri red chillies
1 tsp Coriander seeds
1/2 tsp Cumin seeds
1/4 tsp Fenugreek seeds
4-5 Peppercorns
1 inch Ginger, julienned
5-6 Small shallots, crushed
1/2 tsp Turmeric powder
*This AI-generated recipe may contain inaccuracies.