Bangude Puli Munchi

Preparation time : 10 mins
Cook Time :  20 mins

Ingredients

3 medium sized mackerel (bangda) or 1/2 kg
7-8 baydgi red chilli
2 tbsp coriander seeds
1 tbsp cumin seeds
1 tsp black pepper
1/2 tsp mustard seeds
1/4 tsp fenugreek seeds (methi)
1/4 tsp carom seeds (ajwain)
1 lemon sized tamarind
1 medium sized onion
4 - 5 cloves of garlic
1 inch ginger
2 green chilli (optional)
Salt as per taste

Method to prepare Bangude Puli Munchi

• Dry Roast 7- 8 baydgi red chilli for 2 - 3 minutes. Roasting enhances the taste of the masala.
• Next, roast coriander seeds, cumin seeds, black pepper, mustard seeds, fenugreek seeds & carom seeds for 2 -3 minutes. The masala's will give out a distinct aroma once its roasted.
• Add the roasted red chilli and masala's along with tamrind, 1/2 onion, garlic, ginger and little water to a grinder and grind it to a fine paste.
  
• Next, in a deep pan add the freshly grounded masala along with 3 cups of water.
  
• Mix well
• Add 2 green chillies and finely chopped 1/2 onion. Stir well
  
• Add salt as per taste.
• Close the lid and bring it to a boil and cook for 8 - 10 mins.
• Now add the clean mackerel.
   
• Cook it for 7- 8 mins.
• Your Bangude Puli Munchi is now ready to serve.
  
  Serve hot with steamed rice or appam or dosa.

Tips
Do not stir the curry with spatula after adding fish as it may shred it.


Traditional recipes can also be easy and fun to cook. I hope you will enjoy cooking this recipe as much as I did. Bon Appetite!

Follow me:
https://www.youtube.com/thefoodiecurls