Authentic Bangude Pulimunchi Recipe | Tangy Mackerel Fish Curry by Dipti Salian

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Welcome to Dipti Salian's channel! In this video, Dipti shares her authentic recipe for Bangude Pulimunchi, a classic coastal dish from Karnataka featuring tangy and spicy flavors of mackerel fish. This traditional curry is made with tamarind, coconut, and a blend of aromatic spices, creating a mouthwatering experience. Follow our step-by-step guide to recreate this flavorful seafood delight at home. Don’t forget to like, comment, and subscribe for more delicious coastal recipes!

Welcome back to Dipti Salian's channel! Today, we're diving into the rich flavors of coastal Karnataka with an authentic Bangude Pulimunchi recipe. This beloved dish combines tender mackerel fish with a tangy tamarind gravy, infused with the warmth of traditional spices and coconut. Join Dipti as she shares her family recipe, passed down through generations, to bring you a taste of coastal India right in your kitchen.

Ingredients:
4 mackerel fish (Bangude), cleaned and cut into pieces
1 lemon-sized ball of tamarind, soaked in water
1/2 cup grated coconut
1 onion, finely chopped
2 tomatoes, finely chopped
1 teaspoon mustard seeds
1/2 teaspoon fenugreek seeds
1 sprig curry leaves
1/2 teaspoon turmeric powder
1 tablespoon red chili powder (adjust to taste)
Salt to taste
2 tablespoons oil
Fresh coriander leaves for garnish
Instructions:
Prepare Tamarind Paste: Extract tamarind pulp from soaked tamarind. Strain and set aside.
Grind Coconut Paste: In a blender, grind grated coconut with a little water to make a smooth paste. Set aside.
Cook Masala: Heat oil in a pan. Add mustard seeds and fenugreek seeds. Let them splutter. Add chopped onions and curry leaves. Sauté until onions turn golden brown.
Add Spices: Add turmeric powder, red chili powder, and salt. Mix well.
Make Gravy: Add chopped tomatoes and cook until they turn soft. Add tamarind paste and coconut paste. Mix everything together.
Simmer Fish: Gently add mackerel fish pieces to the gravy. Coat them with the masala. Cover and simmer on low heat for 10-15 minutes, or until the fish is cooked through.
Garnish and Serve: Garnish with fresh coriander leaves. Serve hot Bangude Pulimunchi with steamed rice or neer dosa.
Tips for Perfect Bangude Pulimunchi:
Fresh Fish: Use fresh mackerel for the best taste.
Tamarind: Adjust the amount of tamarind according to your preference for tanginess.
Spice Level: Customize red chili powder to suit your spice tolerance.
Enjoy the flavors of coastal Karnataka with this delightful Bangude Pulimunchi! If you enjoyed this recipe, please give it a thumbs up and subscribe to Dipti Salian’s channel for more authentic coastal recipes and culinary adventures. Leave a comment below to share your favorite coastal dish or any questions you have about the recipe!

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Bangude Pulimunchi recipe