Entree: India – Karnataka Coast – ಬಂಗುಡೆ ಪುಲಿಮುಂಚಿ ➤ Bangude Pulimunchi (Spicy tangy mackerel curry cooked in a tamarind and roasted-spice gravy typical of the Karnataka coast)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Additional 15 min

Total 55 min

Ingredients

- 4 medium mackerel (bangude), cleaned and cut into 2–3 pieces, approx. 6 oz (170 g) each
- 1 tsp (6 g) salt for fish
- 3 tbsp (45 ml) coconut oil
- 1/2 tsp (1.5 g) mustard seeds
- 1/4 tsp (0.5 g) fenugreek seeds
- 15–20 fresh curry leaves (about 0.5 g)
- 8 small shallots, peeled and halved (approx. 4 oz / 115 g)
- 1 medium tomato, chopped (about 4 oz / 115 g)
- 2 tbsp (30 ml) tamarind paste
- 1 cup (240 ml) water
- 1 tbsp (15 g) jaggery or brown sugar (optional)
- 2 tbsp (12 g) coriander seeds
- 1 tsp (2 g) black peppercorns
- 1 tsp (2 g) cumin seeds
- 6–8 dried red chilies (adjust to taste)
- 1/2 tsp (1.5 g) turmeric powder
- 1/2 tsp (2.5 g) salt (or to taste) for gravy
- 2 tbsp (8 g) chopped fresh cilantro for garnish

Instructions

1. Rinse and pat the mackerel pieces dry, rub with 1 tsp (6 g) salt, and set aside for 15 minutes. Rinse lightly if desired and pat dry again.
2. In a dry skillet over medium heat, roast coriander seeds, black peppercorns, cumin seeds, and dried red chilies until aromatic and lightly browned, about 2–3 minutes. Cool slightly and grind to a coarse powder or small paste with a few tablespoons of water.
3. Heat coconut oil in a wide, heavy-bottomed pan over medium heat. Add mustard seeds and when they pop add fenugreek seeds and curry leaves; sauté briefly until fragrant.
4. Add shallots and sauté until soft and starting to brown, about 5–7 minutes. Add chopped tomato and cook until it breaks down, about 3–4 minutes.
5. Stir in the ground roasted-spice mixture and turmeric; cook 2–3 minutes, stirring so the spices do not burn. Add tamarind paste dissolved in 1 cup (240 ml) water, jaggery, and 1/2 tsp (2.5 g) salt. Bring to a gentle simmer and cook 5 minutes to marry flavors.
6. Gently place the mackerel pieces into the simmering gravy, spoon some over the fish, and cover. Simmer on low heat 10–12 minutes until fish is cooked through and the gravy has slightly thickened. Adjust salt and tamarind balance as needed.
7. Finish with a drizzle of coconut oil, garnish with chopped cilantro, and serve hot with steamed rice or neer dosa.