Bangude Pulimunchi

1. 1
   prep · ~15 min

   Soak the chilies and tamarind.

   Soak the byadgi red chilies and tamarind separately in a little warm water for 15 minutes so they soften well for grinding.

   TIPSoftened chilies grind smoother and give the curry its bright red color without needing extra chili powder.
2. 2
   mix · ~4 min

   Grind the pulimunchi masala.

   1.Add soaked red chilies, tamarind, garlic, turmeric powder, and a little water to a blender.

   2.Grind to a very smooth, thick paste.

   3.Scrape down the sides once or twice so no chili bits remain coarse.
3. 3
   saute · ~3 min

   Cook the onion lightly.

   Heat coconut oil in a wide pan over medium heat. Add the sliced onion and cook for 2 to 3 minutes until just softened, not deeply browned.

   TIPKeep the onion light here so it does not change the sharp, tangy character of the curry.
4. 4
   simmer · ~6 min

   Cook the masala base.

   1.Add the ground masala to the pan and rinse the blender jar with the remaining water.

   2.Pour in the rinsed water and add salt.

   3.Bring the curry to a gentle simmer and cook for 5 to 6 minutes until the raw smell fades.
5. 5
   simmer · ~10 min

   Add the fish and finish the curry.

   1.Slide the mackerel pieces gently into the simmering curry in a single layer.

   2.Cover and cook on low heat for 8 to 10 minutes until the fish is just cooked through.

   3.Swirl the pan once or twice instead of stirring so the fish pieces stay whole.

   TIPDo not stir with a spoon after adding the fish, or the delicate mackerel may break apart.
6. 6
   rest · ~5 min

   Rest the curry briefly.

   Turn off the heat and let the curry sit for 5 minutes so the fish absorbs the spicy tamarind masala.

7. 7
   serve

   Serve Bangude Pulimunchi hot.

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