Spicy Tangy traditional Indian Mangalorean Mackerel curry

Ever wondered what is your "authentic Indian curry" missing when you go out to grab an Indian meal? For the start, it lacks the "authentic" part of it and secondly, it is tailor made to suit your taste. Indian traditional curry is like wine or cheese; you have to get used to it gradually.

Sujata Kotian Das, blogger and YouTuber of blog The Foodie Curls and the YouTube channel in the same name says, "Traditional curry may look time consuming but in reality they are easy as making pasta."

Having observed her mother and grandmother making delicious Mangalorean dishes while growing up, she was immensely influenced by their cooking methods from an early age. While kingfish remains her favourite fish, she shares her unique Mangalorean style mackerel fish curry recipe. Bangude Puli Munchi as it is called in Mangalore where Bangude - mackerel, puli - tamarind and munchi - chilli.

For this recipe, you need a few basic ingredients. So lets get started.

  • 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

Now that you have all the ingredients in place, lets start with the cooking.

You can continue reading below or watch this video of the recipe

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.


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

Bon apetite!

Subscribe to Our Newsletter

  • Enlighten the will of world
  • Enlighten the will of world