Loading...
A fiery and tangy fish curry from Mangalore, where tender ladyfish is simmered in a rich, aromatic gravy made from roasted spices and tamarind. This coastal Karnataka classic is a true explosion of flavor.
For 4 servings
Prepare Masala Base
Dry Roast Spices
Grind the Masala Paste
A classic Karnataka one-pot meal, reimagined for a low-glycemic diet. This version uses wholesome foxtail millet instead of rice, combined with lentils and vegetables in a fragrant, spicy tamarind broth. It's comfort food that's both hearty and healthy.
A wholesome and savory South Indian pancake made with a low-glycemic blend of millets, brown rice, and mixed lentils. Packed with fiber and protein, this diabetic-friendly adai is a delicious and guilt-free choice for breakfast or dinner.
Crispy, golden crepes made from a fermented rice and lentil batter, filled with a savory spiced potato mixture. A beloved South Indian classic, perfect for a hearty breakfast or light dinner, best served with sambar and coconut chutney.
A warm, savory breakfast dish made from roasted semolina and simple spices. This quick, comforting, and classic South Indian tiffin item is soft, fluffy, and ready in under 30 minutes.
A fiery and tangy fish curry from Mangalore, where tender ladyfish is simmered in a rich, aromatic gravy made from roasted spices and tamarind. This coastal Karnataka classic is a true explosion of flavor.
This south_indian recipe takes 50 minutes to prepare and yields 4 servings. At 331.21 calories per serving with 29.89g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Gravy
Simmer and Cook the Fish
Rest and Serve
This recipe works wonderfully with other oily fish like sardines (boothai), mackerel (bangude), or even pomfret (manji).
For a slightly milder and creamier version, you can add 1/4 cup of thin coconut milk along with the water in step 5.
Some variations include grinding a small piece of raw onion along with the spices for a thicker, more robust gravy.
Ladyfish is an excellent source of omega-3 fatty acids, which are crucial for maintaining heart health, reducing inflammation, and supporting brain function.
The curry is loaded with spices like turmeric (containing curcumin), garlic, and chillies, all of which are known for their powerful anti-inflammatory and antioxidant effects.
Tamarind, the key souring agent, is known to be a natural laxative and can aid digestion. Spices like cumin and coriander also help stimulate digestive enzymes.
Kane Pulimunchi is a traditional and popular fish curry from the Mangalorean (coastal Karnataka) cuisine. 'Kane' means Ladyfish, 'Puli' means tamarind (sour), and 'Munchi' means chili (spicy), so the name literally translates to a sour and spicy ladyfish curry.
Traditionally, Ladyfish (Kane) is used. However, this curry is excellent with other firm, oily fish like Mackerel (Bangude), Sardines (Boothai), or Pomfret (Manji).
To reduce the heat, decrease the number of Byadgi red chillies to 6-7. Byadgi chillies are known more for their vibrant color than intense heat, but reducing them will lower the spice level. You can also add a little more jaggery to balance the flavors.
You can store the curry in an airtight container in the refrigerator for up to 2 days. The flavor often improves on the second day. Reheat gently on the stovetop over low heat.
Yes, it is quite healthy. It is rich in protein and omega-3 fatty acids from the fish, which are beneficial for heart and brain health. The spices like turmeric and garlic have anti-inflammatory properties. It is also dairy-free and gluten-free.
One serving of Kane Pulimunchi contains approximately 250-300 calories, depending on the type of fish and the amount of oil used. It's a relatively light yet flavorful main course.
The classic pairing for Kane Pulimunchi is Mangalorean boiled rice (kuchilakki). It also goes exceptionally well with simple steamed rice or delicate neer dosas, which are perfect for soaking up the delicious gravy.