Fish Pulimunchi
Fish Pulimunchi is a traditional dish from the Mangalurean Catholic Cuisine, known for its bold and tangy flavors. This dish is a perfect combination of spicy, sour, and savory tastes that will tantalize your taste buds.
Ingredients
- 500g fish (preferably kingfish or mackerel), cleaned and cut into pieces
- 1 large onion, finely chopped
- 1 tomato, finely chopped
- 1/2 cup grated coconut
- 6-8 dried red chilies
- 1 teaspoon coriander seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon tamarind paste
- Salt to taste
- 2 tablespoons oil
Instructions
- Grind the dried red chilies, coriander seeds, cumin seeds, and grated coconut to a fine paste using a little water.
- Heat oil in a pan and sauté the chopped onions until they turn golden brown.
- Add the chopped tomatoes and cook until they turn soft.
- Add the ground masala paste, turmeric powder, tamarind paste, and salt. Mix well and cook for a few minutes.
- Add the fish pieces and gently mix with the masala. Add water if required to adjust the consistency.
- Cover and cook on low heat until the fish is cooked through and the flavors are well blended.
- Once done, remove from heat and serve hot with steamed rice.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 30 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 15g
Supplies
Pan Grinder Spatula
Tools
Knife Cutting board
Serving suggestions
Fish Pulimunchi pairs well with steamed rice or neer dosa.
Tips & tricks
Adjust the quantity of red chilies as per your spice preference to balance the heat and tanginess of the dish.
Cost
$15