Mangalorean Fish Pulimunchi Easy Recipe

Munchi means spicy food, and puli means tangy or sour. The fish pulimunchi gravy’s sour and spicy flavor is explained by this. Red chilies are added to make it spicy, and tamarind adds a sour flavor. The tamarind from Mangalore is much sourer than the one we typically find elsewhere, giving the curry a fantastic flavor and color.

The recipe is exquisite and doesn’t call for any difficult preparations—after all, the best things in life are often the most straightforward. A masala paste is created with red chilies and other dry spices, and fish is cooked in this paste with tamarind pulp and water. To finish the dish, oil and curry leaves are added.

If you enjoy seafood, you will undoubtedly adore this dish. Prepare this recipe, and please share your results with us in the comments section. dish.

Ingredients Required for Fish Pulimunchi:

• Fish – 500gm
• 2 onions
• 2 chopped tomatoes
• 2 tablespoon oil
• 4 green chilies
• 1” ginger
• 5 cloves garlic
• Tamarind juice
• Salt
• BON Fish Pulimunchi Masala – 5 tablespoon
• Red chilies, coriander, pepper, cumin, turmeric, salt, and other natural spices make up BON Fish Pulimunchi Masala Powder.

Preparation for Fish Pulimunchi: 

• Pick up 500 g of cleaned fish ( can be bangude also called bangda or mackerel fish or any of your favorite fish)
• The fish should be thoroughly cleaned and kept ready.
• 2 tablespoons of cooking oil are added to a heated cooking bowl.
• 2 onions will now be cooked in this until they are golden brown in color.
• Stir in 5 garlic cloves and 4 green chilies that have been slit.
• Cook thoroughly for 5 minutes with 2 tomatoes that have been finely chopped and 2 cups of water.
• Add 4 to 5 tablespoons of BON Fish Pulimunchi Masala at this point, as well as salt to taste and tamarind juice for a tangy flavor.
• In the absence of tamarind, lemon juice may be used.
• Add salt to taste and allow the curry to begin to boil before adding the previously prepared fish and reducing the flame.
• Cook the curry for ten minutes.
• Spicy and tangy The dish of Fish Pulimunchi is prepared.

Tips and tricks to prepare pulimunchi recipe

• The authentic fish pulimunchi needs an ample amount of tamarind and chilli, so be generous in the usage of tamarind and chillies.
• Any fish dish to taste amazing along with masala the fish needs to be fresh.
• Try to get fresh fish for the recipe to enjoy the incredible falvours.
• The pulimunchi complements well with most of Tulu Nadu’s breakfast dishes like neerdose, idli, pundi, etc.
• Fish pulimunchi can be enjoyed with rice or even dosa.
• The tanginess in the dish comes from tamarind, use good quality tamarind in the dish.
• Do not add too much water to the dish.
• After adding fish do not mix the curry vigorously, as it breaks the fish.
• For authentic flavours use coconut oil to prepare the dish.
• A sprig of curry leaves can be added while frying the onion, it gives a beautiful aroma to the dish. 
• Gently mix the fish in the curry. 
• Cook the curry on low to medium flame.

FAQ’s

Recipe Card

Mangalorean Fish Pulimunchi Easy Recipe

Fish pulimunchi is an authentic Mangalorean cuisine. The pulimunchi refers to sour and chilli in the Tulu language

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Indian, Mangalorean

Servings 4

Calories 334 kcal

Ingredients

  

Ingredients Required for Fish Pulimunchi:

• 500 g Fish
• 2 onions
• 2 chopped tomatoes
• 2 tablespoon oil
• 2 green chilies
• 1 ginger
• 5 cloves garlic
• Tamarind juice
• Salt
• 5 BON Fish Pulimunchi Masala

Instructions

 

Preparation for Fish Pulimunchi:

• Pick up 500 g of cleaned fish ( can be bangude also called bangda or mackerel fish or any of your favorite fish)
• The fish should be thoroughly cleaned and kept ready.
• 2 tablespoons of cooking oil are added to a heated cooking bowl.
• Add 2 finely chopped onions and fry well.
• Add 5 garlic cloves and 2 green slit green chilli.
• Cook thoroughly for 5 minutes with 2 tomatoes that have been finely chopped and 2 cups of water.
• Add 4 to 5 tablespoons of BON Fish Pulimunchi Masala at this point, as well as salt to taste and tamarind juice for a tangy flavor.
• Add salt to taste and allow the curry to begin to boil.
• Add the cleaned fish and mix gently.
• Add salt if required.
• Cover and cook the curry for ten minutes on low to medium flame.
• Spicy and tangy dish of Fish Pulimunchi is ready to enjoy with hot rice.

Notes

Keyword fish pulimunchi