Bangude Pulimunchi Fry

1. 1
   prep

   Clean and score the mackerel.

   Wash the mackerel thoroughly under running water. Pat dry with paper towels. Make 3-4 diagonal slashes on both sides of each fish without cutting all the way through. This ensures the masala penetrates deep into the flesh.

   TIPEnsure the fish is completely dry before marinating — excess water dilutes the masala and causes spluttering while frying.
2. 2
   prep · ~15 min

   Soak the tamarind.

   In a small bowl, soak the seedless tamarind in 3 tablespoons of warm water for 15 minutes. After soaking, squeeze and extract the thick pulp. Discard any fibers.

3. 3
   roast · ~7 min

   Roast the spices and garlic.

   1.Heat a small pan over medium-low heat. Dry roast the deseeded Byadgi and Guntur chilies for 1-2 minutes until aromatic and slightly darkened. Remove and set aside.

   2.In the same pan, dry roast the cumin seeds and black peppercorns for 30 seconds until fragrant. Remove.

   3.Add the garlic cloves to the pan and dry roast for 2-3 minutes until they get light charred spots and soften slightly. Cool all roasted ingredients completely.

   TIPRoast on low heat to prevent the chilies from burning. Burnt chilies turn bitter and ruin the vibrant red color of the masala.
4. 4
   mix · ~2 min

   Grind the pulimunchi masala paste.

   Transfer the cooled roasted chilies, cumin, peppercorns, and garlic to a mixer grinder. Add the extracted tamarind pulp, turmeric powder, and salt. Grind to a smooth, thick paste using very little water — just enough to keep the blades moving. The masala should be thick enough to coat the back of a spoon.

   TIPUse water sparingly. A thick paste clings better to the fish and forms a flavorful crust when fried.
5. 5
   mix · ~10 min

   Marinate the mackerel with the masala.

   Apply the ground masala paste generously all over the mackerel, pushing it into the slashes and the cavity. Sprinkle rice flour evenly over the masala-coated fish and gently pat it down. Let the fish rest for 10 minutes to absorb the flavors.

   TIPThe rice flour draws out excess moisture and gives the fish an irresistible crispy exterior.
6. 6
   fry · ~11 min

   Pan-fry the mackerel on medium heat.

   1.Place a wide cast iron skillet over medium heat and add coconut oil.

   2.Once the oil is hot but not smoking, gently lay the marinated fish in the pan in a single layer.

   3.Cook uncovered for 5-6 minutes on the first side until the masala forms a dark, crispy crust and the fish is cooked halfway through.

   4.Carefully flip using a flat spatula and cook the other side for another 4-5 minutes. Press down lightly with the spatula to ensure even contact with the pan.

   TIPDo not move the fish around in the first few minutes. Let it sear undisturbed to develop a crust that prevents sticking.
7. 7
   fry · ~2 min

   Baste and crisp up the fish.

   If there is any remaining masala paste, smear it over the frying fish. Drizzle a few extra drops of coconut oil over the fish if it looks dry. Continue frying for 1-2 minutes until the skin is crisp and the flesh is cooked through.

   TIPMackerel is cooked when the flesh turns opaque and flakes easily with a fork.
8. 8
   serve

   Serve the Bangude Pulimunchi Fry immediately.

   Transfer the fried mackerel to a serving plate. Serve piping hot with steamed rice, boiled red rice (ganji), or as a side with fish curry meals. A wedge of lime and sliced raw onion on the side cuts through the richness perfectly.

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