Bangude Pulimunchi Recipe | How To Make Pulimunchi Fish Curry | 🐟 Curry Recipe By Varun Inamdar

Learn how to make Bangude Paulimunchi with our Chef Varun Inamdar.
0.01 – Introduction
Bangude Pulimunchi is a Mangalorean special fish made in hot and tangy masala curry. In the Tulu language ‘Bangude’ is mackerel, ‘puli’ is tangy and ‘munchi’ means chilli. This tangy fish curry tastes awesome with steamed rice.

Bangude Paulimunchi Recipe Ingredients –

0.30 – To Make Pulimunchi Paste
1/2 tsp Fenugreek Seeds (roasted)
1 tsp Cumin Seeds (roasted)
1/2 tsp Carom Seeds (roasted)
2 tbsp Coriander Seeds (roasted)
1/2 tsp Black Peppercorns (roasted)
8-10 Dry Red Chillies (roasted)
1 inch Ginger
3-4 Garlic Cloves
1/2 cup Onions (chopped)
2 Tbsp Tamarind (soaked in Water )

3:47 – To Make Bangude Paulimunchi Curry
2 Tbsp Coconut Oil
Pulimunchi Paste
Water
1 tbsp Onions (chopped)
10-12 Curry Leaves
1/3 tsp Ginger (chopped)
1/2 tsp Green Chillies (chopped)
Salt
Water
4 Indian Mackerels (gutted & cleaned)

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The Indian mackerel (Rastrelliger kanagurta) is a species of mackerel in the scombrid family (family Scombridae) of order Perciformes.[2] It is commonly found in the Indian and West Pacific oceans, and their surrounding seas. It is an important food fish and is commonly used in South and South-East Asian cuisine.

It is known by various names, such as Pelaling in Malaysia and Indonesia, Bangdi (બાંગડી) in Gujarati, Bangda (बांगडा) in Marathi, Kajol Gouri (কাজল গৌরী) in Bengali, Aiyla (അയല, ഐല) in Malayalam, Kaanankeluthi (காணாங்கெலுத்தி) in Tamil and Bangude (ಬಂಗುಡೆ) in Tulu, Konkani and Kannada.