Mangalore Pulimunchi
Mangalore pulimunchi is a classic Mangalorean curry that can be made with chicken or fish. The word pulimunchi comes from the Tulu language, where puli means tamarind and munchi means chilies. The name literally translates to "a gravy rich in tamarind juice". "Pulimunchi" describes the colourful concoction of tamarind, spices, and occasionally coconut that gives it a punchy flavour. This is a great recipe to add to your repertoire if you love seafood and are willing to try traditional Mangalorean flavours.I will thus share with you today a traditional Mangalorean pulimunchi gravy that uses saradine or Buthayi fish, but with a modern twist.
Ingredients
- Saradine fish – 25
- 1 st marination:-
- Lemon-1/2
- Salt-1/2 tsp
- Turmeric-1/4 tsp
- For Grinding :-
- Byadagi chilli-15
- Coriander seeds-3 Tbsp
- Cumin seeds-1 tsp
- Blak Pepper-10
- Poppy seeds-1/2 tsp
- Cloves-2
- Garlic pods-12
- Ginger-1 inch
- Onion-1/2
- Fenugreek seeds-10
- Tamarind-1/2 Lemon sized
- Tomato-1
- Turmeric-1/2 tsp
- For the Gravy:-
- Oil -3 Tbsp
- Garlic pods-10
- Ginger -1/2 inch
- Onion-1/2
- Tomato-1
- Salt-1 Tbsp
Instructions
- Assemble and clean the sardine fish.
- Add lemon, salt, and turmeric to the cleaned fish for the initial marinade.
- Mix thoroughly, then leave to marinade while you make the masala.
- Chop the tomato, onion, garlic, and ginger, then set aside.
- Add all the ingredients listed in the “for grinding” section to the masala and roast for at least 4–5 minutes over medium heat.
- Allow the roasted masala to cool, then add the tomato, turmeric, and tamarind before grinding.
- It should be turned into a lovely paste.
- Heat the oil in the Khadai and roast the garlic and ginger for 20 seconds. Then, add the onion and roast it till it becomes tender.
- Add the Tomato and simmer for one minute after the Onion is tender.
- To add more flavour, add the ground masala and simmer in the Oil for one to two minutes.
- Don’t make the curry too thin; add the necessary amount of Water and boil for two to three minutes.
- Once the curry is cooked, add the necessary amount of Salt. Next, add the marinated Fish and heat on high for an additional two to three minutes.
- Now that the tasty Sardine Pulimunchi is ready, it pairs well with Dosa, Idli, Boiled Rice, White Rice, and various other dishes.
Video
Notes
You may make this gravy with any kind of Fish or Chicken.
The initial marinating is crucial since it gives the Fish a delicious flavour.
Tomatoes are optional but add flavour and thicken the gravy.
If you omit the Tomatoes, then add more Tamarind.
To enhance the flavour, fry the masala in the Oil.