Bangude Pulimunchi Fry
A fiery and tangy Mangalorean delicacy where fresh mackerel is coated in a freshly ground red chili and tamarind masala, then shallow-fried to perfection. This spicy fish fry is a true taste of the coastal cuisine of Karnataka.
For 4 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Pulimunchi Masala
- b.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.
- c.Remove the roasted spices from the pan and allow them to cool completely.
- d.Squeeze the soaked tamarind to extract its pulp and discard the seeds and fibers. Keep the tamarind water.
- e.In a blender or wet grinder, combine the cooled roasted spices, garlic cloves, ginger, turmeric powder, tamarind pulp and its water, and salt.
- f.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
Step 2
- a.Marinate the Mackerel
- b.Pat the cleaned and slit mackerel completely dry using paper towels. This is crucial for a crispy fry.
- c.Generously apply the prepared pulimunchi masala paste over each fish, ensuring it gets into the slits and the cavity.
- d.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
Step 3
- a.Shallow-Fry the Fish
- b.If using, lightly dredge the marinated fish in rice flour on both sides. This helps create an extra crispy crust.
- c.Heat coconut oil in a wide, heavy-bottomed pan or a tawa over medium heat. The oil should be shimmering but not smoking.
- d.Carefully place the marinated fish in the hot oil. Avoid overcrowding the pan; fry in batches if needed.
- e.Scatter the curry leaves into the oil around the fish. They will crackle and release their aroma.
- f.Fry for 5-7 minutes on the first side, or until the bottom is golden brown and crisp.
- g.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
Step 4
- a.Serve
- b.Remove the fried fish from the pan and place it on a wire rack or paper towel to drain any excess oil.
- c.Serve hot, garnished with raw onion rings and lemon wedges. It pairs wonderfully with boiled rice and a simple dal.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Always use fresh mackerel for the best flavor and texture.
- 2Making the masala paste from scratch is key; pre-made powders won't give the same authentic taste.
- 3Do not over-fry the fish, as it can become dry and tough.
- 4Using coconut oil is traditional and adds a distinct coastal flavor to the dish.
- 5Ensure the masala paste is thick, as a watery paste will not coat the fish properly and will splatter during frying.
- 6For a spicier version, add a few Guntur or Kashmiri red chillies along with the Byadgi chillies.
Adapt it for your goals.
Fish Variation
Instead of mackerel, you can use other firm-fleshed fish like pomfret (paplet), kingfish (surmai), or sardines (tarle). Adjust frying time based on the thickness of the fish.
Gravy VersionGravy Version
To make a gravy, add 1/2 cup of finely chopped onions to the pan after frying the fish. Sauté until golden, then add the remaining masala paste and 1/2 cup of water or thin coconut milk. Simmer for 5-7 minutes, then add the fried fish back to the pan and coat with the gravy.
Tawa Fry StyleTawa Fry Style
For a classic 'tawa fry' style, use a flat iron griddle (tawa) and slightly less oil for a more roasted and charred exterior.
Why this is on our healthy list.
Rich in Omega-3s
Mackerel is a prime source of Omega-3 fatty acids (EPA and DHA), which are crucial for brain health, reducing inflammation, and supporting a healthy cardiovascular system.
Anti-inflammatory Powerhouse
The blend of turmeric (curcumin), ginger, garlic, and other spices provides potent anti-inflammatory and antioxidant benefits, helping to combat oxidative stress in the body.
High in Quality Protein
This dish offers high-quality protein from the fish, which is essential for building and repairing tissues, maintaining muscle mass, and promoting a feeling of fullness.
Frequently asked questions
A single serving (one medium piece) of Bangude Pulimunchi Fry contains approximately 350-400 kcal. The calories primarily come from the mackerel, which is a fatty fish, and the coconut oil used for frying.