Bangude Pulimunchi Fry

Instructions

1. 1

   Prepare the Pulimunchi Masala

   • In a dry pan over low-medium heat, roast the Byadgi red chillies, coriander seeds, cumin seeds, fenugreek seeds, and black peppercorns for 2-3 minutes until fragrant. Stir continuously to prevent burning.
   • Remove the roasted spices from the pan and allow them to cool completely.
   • Squeeze the soaked tamarind to extract its pulp and discard the seeds and fibers. Keep the tamarind water.
   • In a blender or wet grinder, combine the cooled roasted spices, garlic cloves, ginger, turmeric powder, tamarind pulp and its water, and salt.
   • Grind to a very smooth and thick paste. Add 1-2 tablespoons of extra water only if necessary for grinding. The paste must be thick to coat the fish properly.
2. 2

   Marinate the Mackerel

   • Pat the cleaned and slit mackerel completely dry using paper towels. This is crucial for a crispy fry.
   • Generously apply the prepared pulimunchi masala paste over each fish, ensuring it gets into the slits and the cavity.
   • Let the fish marinate for a minimum of 30 minutes at room temperature, or for up to 2 hours in the refrigerator for the flavors to penetrate deeply.
3. 3

   Shallow-Fry the Fish

   • If using, lightly dredge the marinated fish in rice flour on both sides. This helps create an extra crispy crust.
   • Heat coconut oil in a wide, heavy-bottomed pan or a tawa over medium heat. The oil should be shimmering but not smoking.
   • Carefully place the marinated fish in the hot oil. Avoid overcrowding the pan; fry in batches if needed.
   • Scatter the curry leaves into the oil around the fish. They will crackle and release their aroma.
   • Fry for 5-7 minutes on the first side, or until the bottom is golden brown and crisp.
   • Gently flip the fish and fry for another 5-7 minutes on the other side until it is cooked through and the masala is well-roasted. The fish should flake easily with a fork.
4. 4

   Serve

   • Remove the fried fish from the pan and place it on a wire rack or paper towel to drain any excess oil.
   • Serve hot, garnished with raw onion rings and lemon wedges. It pairs wonderfully with boiled rice and a simple dal.