Hey guys, this is The Bombay Chef Varun Inamdar
and welcome to Get Curried.
Well today's recipe is one of the most requested recipes.
It's a Bangude Pulimunchi.
It's Bangda Curry, Pulimunchi style from Manglore.
Let's begin!
Well of course we'll come back to the fish much later.
This is Bangda, for the uninitiated it's Indian Mackerel.
But of course we'll come to it later.
Let's first begin with the spice mix which needs to be roasted.
I'm beginning with Fenugreek, now... before beginning the recipe.
Let me keep this down.
Let me explain to you the 3 stages.
And I'm telling you why, because...
if you see this otherwise or if you read this recipe
this may sound very complicated.
But I have made it very easy in terms of layout.
So there is row no. 1,
row no. 2,
and row no. 3.
And why I'm saying this is because,
row no. 1 and 2 would form the paste.
The chutney, the masala or the paste.
Row no. 1 needs to be roasted,
row no. 2 mixes with the roasted masala and becomes the paste
and row no. 3 is for cooking later.
Now picking the Fenugreek again and beginning with roasting the spices.
Fenugreek along with Cumin seeds,
Ajwain seeds or Carom seeds.
Again, one of the most unusual inclusion in a fish curry recipe.
Coriander seeds,
and Black Peppercorns.
Stir this on low flame to ensure that all essential Oils start releasing.
You do not need to bring in a lot of colour,
just make sure that it is well toasted.
While doing this I'm also going to add in Red Chillies.
Well I am personally making a very small batch but in case
you're multiplying the recipe and making a larger batch
ensure that the tinier spices are roasted separately
and the Chillies are roasted once that's done.
With this, the spices are done and ready.
Let's cool these down completely and then we'll move on to row no. 2.
Let's move to row no. 2
along with row no. 1.
So here goes row no. 1 which is all your roasted spices.
And to this I'm going to add in the second row
which is Ginger and Garlic,
Red Onions which are roughly cut,
along with that Tamarind for that sour kick and punch.
This is of course soaked in some warm water.
I'm retaining this water in case we need some Water for grinding
I'm going to use this.
Not that we would require it because Onions have a lot of Water already in them.
And finally Turmeric powder.
Let's cover this and grind this in a smooth paste.
With this, a fine paste of Pulimunchi is done and ready.
Let's keep this aside.
And straight move on to cooking this.
Let's begin with medium flame along with Coconut Oil.
Well this is possibly one of those only fish curries that I know,
that does not require tempering
yet it's extremely flavourful trust me once you start making this.
You'll get used to this.
Before this begins to heat, I'm going to add in this paste.
So not waste even a drop of this wonderful paste.
Let's add in some Water
as much as it is required for the fish curry.
Let's pack this back.
Shake this and keep this aside.
We're gonna require this just before adding in the fish.
Let's stir this well.
Time to add in a few more ingredients.
Beginning with chopped Onions,
some Curry leaves,
chopped Ginger,
and chopped Green Chillies.
So unusual isn't it?
Let's mix this well.
And time to add in Salt and Water.
For the Water part remember, I'm going to use the Water from the grinding jar.
Let's stir this well and cook this precisely for 4 mins.
Medium flame,
works just perfect.
Once the curry has boiled for 4 mins on medium flame,
we'll add in the Bangda fish.
I personally like using baby Bangda or baby Mackerel.
But again, you can use the fish of your choice
and the size that you prefer.
Let's stir this without of course breaking the pieces of fish.
Just cover this lightly.
Lower the flame and allow this to cook for a further 10-12 mins.
Our Bangude Pulimunchi is done and ready.
With this off goes the flame and this straight goes in the serving bowl.
Well I personally like you use a deep platter for something like this
because the gravy is nice and thick.
And this fish can be easily lifted without breaking.
And that makes it very very very important.
Specially when serving a fish curry.
Well this needless to say,
goes amazingly well with a bowl of steamed rice.
I'm sure you're going to love this recipe.
For more such recipes stay tuned to Get Curried.