This is a very popular dish among the “Bunts” community in Mangalore. Mackerel is known as Bangude in
Mangalore. Puli in Tulu language means
sour and Munchi means chilly.
Ingredients
Bangude/Ayala/Mackerel
- 2 big
Red chillies - 10 to 15
Green chilly - 1 or 2
Coriander seeds
- ¼ tsp
Jeera
- ¼ tsp
Methi (uluva) - ¼ tsp
Onion sliced - 2 medium sized
Pepper corns - ¼ tsp
Turmeric powder - ¼ tsp
Ginger
- 1” finely chopped
Garlic - 3 flakes finely chopped
Tamarind - 1 small lemon sized
Oil - 2 to
3 tsp
Curry leaves optional
Method
Cut and clean the bangude (ayala/mackerel), add pinch of turmeric powder
and salt and keep aside.
Take tamarind in a bowl, add warm water then keep aside for 5 to 10
minutes then prepare thick puree.
Dry roast the red chillies, coriander seeds, methi seeds, jeera, pepper
corns and turmeric powder for a few minutes till nice aroma comes (in a low
flame). Let it cool for sometime then
grind it to fine paste.
Heat mudpot/vessel/pan, add oil, add finely chopped garlic, add chopped
ginger fry for a minute then add sliced onion and green chilly fry till the
onion colour turns light brown. Then add
grinded chilly paste, salt ,tamarind puree and water according to consistency
(generally this is medium thick gravy)
let it boil for 5 to 10 minutes. Then add
fish pieces slowly mix so that the gravy gets coated on the pieces
properly.
Cover the pan and cook in medium heat for 5 to 10 minutes.
Enjoy Bangude Pulimunchi with steamed rice or akki roti.
Note :-- This tastes better if
prepared in earthen pot, and tastes even better if kept for next day.
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