Entree: India – Mangalorean – ಬಂಗಡೆ ಪುಳிமುಂಚಿ ➤ Bangade Pulimunchi (Tamarind-spiced Mangalorean mackerel curry with a roasted spice-coconut paste)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 whole mackerel, cleaned and cut into steaks, approx. 1.5 lb (680 g) total
- 3 tbsp (45 ml) coconut oil
- 1 medium onion, thinly sliced (about 5 oz (140 g))
- 10–12 dried red chilies, stemmed (about 0.353 to 0.423 oz (10–12 g)) adjust for heat
- 1/2 cup (40 g) grated fresh or desiccated coconut
- 2 tbsp (18 g) coriander seeds
- 1 tsp (2 g) cumin seeds
- 1/2 tsp (1 g) fenugreek seeds
- 1 tsp (2 g) whole black peppercorns
- 1 tbsp (15 ml) tamarind paste (or 2 tbsp (30 ml) strained tamarind pulp)
- 1 tsp (2 g) turmeric powder
- 1 tsp (5 g) salt or to taste
- 10–12 fresh curry leaves (about 0.071 oz (2 g))
- 1/2 tsp (1 g) mustard seeds
- 1 cup (240 ml) water, plus more to adjust consistency
- 1 tbsp (15 ml) vegetable oil for shallow frying fish (if needed)
- 1 tbsp (15 ml) lemon juice (optional)

Show original ingredient measurements

- 2 whole mackerel, cleaned and cut into steaks, approx. 1.5 lb (680 g) total
- 3 tbsp (45 ml) coconut oil
- 1 medium onion, thinly sliced (about 5 oz / 140 g)
- 10–12 dried red chilies, stemmed (about 10–12 g) adjust for heat
- 1/2 cup (40 g) grated fresh or desiccated coconut
- 2 tbsp (18 g) coriander seeds
- 1 tsp (2 g) cumin seeds
- 1/2 tsp (1 g) fenugreek seeds
- 1 tsp (2 g) whole black peppercorns
- 1 tbsp (15 ml) tamarind paste (or 2 tbsp / 30 ml strained tamarind pulp)
- 1 tsp (2 g) turmeric powder
- 1 tsp (5 g) salt or to taste
- 10–12 fresh curry leaves (about 2 g)
- 1/2 tsp (1 g) mustard seeds
- 1 cup (240 ml) water, plus more to adjust consistency
- 1 tbsp (15 ml) vegetable oil for shallow frying fish (if needed)
- 1 tbsp (15 ml) lemon juice (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat fish steaks dry, rub with 1/2 tsp (2.5 ml) turmeric and 1/2 tsp (2.5 ml) salt; set aside for 10–15 minutes. Shallow-fry the pieces briefly in 1 tbsp (15 ml) oil until lightly golden on both sides; remove and set aside.
2. In a dry skillet over medium heat, roast the dried red chilies, coconut, coriander seeds, cumin seeds, fenugreek seeds, and peppercorns until fragrant and the coconut is golden, 3–5 minutes. Cool slightly.
3. Grind the roasted mixture with tamarind paste and 1/4 cup (60 ml) water to a smooth-thick paste (add a little water as needed).
4. Heat 3 tbsp (45 ml) coconut oil in a deep pan. Add mustard seeds and curry leaves; when mustard seeds sputter, add sliced onion and sauté until translucent and beginning to brown.
5. Add turmeric, the ground spice-coconut-tamarind paste and 1 cup (240 ml) water; bring to a gentle boil, then lower heat and simmer 6–8 minutes, stirring so the oil separates slightly and the rawness of the paste cooks out.
6. Gently slide the fried mackerel pieces into the simmering gravy, spoon sauce over them, cover and simmer on low 8–10 minutes until fish is cooked through and flavors meld. Do not stir vigorously to avoid breaking fish.
7. Adjust salt, add lemon juice if using, and finish with a teaspoon of coconut oil if desired. Serve hot with steamed rice or neer dosa.

1. Pat fish steaks dry, rub with 1/2 tsp turmeric and 1/2 tsp salt; set aside for 10–15 minutes. Shallow-fry the pieces briefly in 1 tbsp (15 ml) oil until lightly golden on both sides; remove and set aside.
2. In a dry skillet over medium heat, roast the dried red chilies, coconut, coriander seeds, cumin seeds, fenugreek seeds, and peppercorns until fragrant and the coconut is golden, 3–5 minutes. Cool slightly.
3. Grind the roasted mixture with tamarind paste and 1/4 cup (60 ml) water to a smooth-thick paste (add a little water as needed).
4. Heat 3 tbsp (45 ml) coconut oil in a deep pan. Add mustard seeds and curry leaves; when mustard seeds sputter, add sliced onion and sauté until translucent and beginning to brown.
5. Add turmeric, the ground spice-coconut-tamarind paste and 1 cup (240 ml) water; bring to a gentle boil, then lower heat and simmer 6–8 minutes, stirring so the oil separates slightly and the rawness of the paste cooks out.
6. Gently slide the fried mackerel pieces into the simmering gravy, spoon sauce over them, cover and simmer on low 8–10 minutes until fish is cooked through and flavors meld. Do not stir vigorously to avoid breaking fish.
7. Adjust salt, add lemon juice if using, and finish with a teaspoon of coconut oil if desired. Serve hot with steamed rice or neer dosa.