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A fiery and tangy fish curry from Mangalore, made with sardines simmered in a rich, aromatic gravy of roasted spices, tamarind, and coconut. This coastal Karnataka classic is a true explosion of flavor.
For 4 servings
Roast the Spices
Grind the Masala Paste
Prepare the Curry Base
A fiery and tangy fish curry from Mangalore, made with sardines simmered in a rich, aromatic gravy of roasted spices, tamarind, and coconut. This coastal Karnataka classic is a true explosion of flavor.
This south_indian recipe takes 50 minutes to prepare and yields 4 servings. At 434.65 calories per serving with 32.99g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Masala
Simmer the Gravy and Cook the Fish
Rest and Serve
This recipe works wonderfully with other oily fish like mackerel (Bangude). You can also use pomfret or kingfish, adjusting the cooking time as needed.
Instead of tamarind, you can use 3-4 pieces of dried kokum (Garcinia indica). Add the kokum pieces along with the water when making the gravy.
For a slightly richer and milder gravy, you can add 1/4 cup of thin coconut milk at the end of the cooking process. Do not boil the curry after adding coconut milk.
Sardines are an excellent source of omega-3s, which are crucial for brain health, reducing inflammation, and supporting a healthy cardiovascular system.
This fish curry provides high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
The blend of spices like turmeric, peppercorns, and chilies contains potent antioxidants and anti-inflammatory compounds that can help strengthen the immune system.
Sardines are one of the few foods that are a natural source of Vitamin D and are rich in calcium, both of which are vital for maintaining strong and healthy bones.
One serving of Boothai Pulimunchi contains approximately 390-420 calories, primarily from the fish and coconut oil. The exact count can vary based on the size of the fish and the amount of oil used.
Yes, it is a very healthy dish. Sardines are a powerhouse of Omega-3 fatty acids, protein, and calcium. The spices used, like turmeric and black pepper, have anti-inflammatory and antioxidant properties.
Absolutely. While sardines (Boothai) are traditional, this pulimunchi gravy is excellent with mackerel (Bangude), pomfret, or even prawns. Adjust the cooking time based on the thickness of the fish.
If your curry is too tangy, you can balance it by adding a little more jaggery or a pinch of sugar. A tablespoon of coconut milk can also help mellow out the sourness.
Boothai Pulimunchi pairs best with Mangalorean staples like steamed rice (especially boiled rice), Neer Dosa, Sannas, or Appams, which are perfect for soaking up the delicious gravy.
Yes, in fact, this curry tastes even better the next day. The flavors have more time to meld and penetrate the fish. Store it in an airtight container in the refrigerator and gently reheat before serving.
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