Sardine Fish Curry | Mangalorean Special Fish Curry Recipe | Fish Curry Without Coconut | Bhutai Fish Curry
#fishcurryrecipe #tulunaduspecial #mangaloreanfishcurry #sardinefish #spicy&tangyfishcurry #bhutaipulimunchi #spicysardinefishcurry #fishrecipe #beckyskitchen #beckysrecipe
Preparation Time: 5 Mins
Cooking Time: 20 minutes
Servings - 6
Ingredients:
SARDINE FISH - CLEANED & WASHED (SEASONED WITH SALT)
For Masala Base:
COCONUT OIL - 2 Tbsp
DRY RED CHILLI - 15 (Deseed the chilies)
CORIANDER SEEDS - 2 Tbsp
BLACK PEPPERCORNS - ½ Tsp
CUMIN SEEDS - ½ Tsp
MUSTARD SEEDS - ½ Tsp
CAROM SEEDS (AJWAIN) - ¼th Tsp
FENUGREEK SEEDS - 1/4th Tsp
COCONUT OIL - 1 Tbsp
ONION - ½
GARLIC CLOVES - 4
TURMERIC POWDER P- 1 Tsp
TAMARIND - ½ LEMON SIZED
WATER - As Per Required (Semi Thick Fine Paste)
COCONUT OIL - 5 Tbsp
GINGER - 2 Tbsp
GREEN CHILLI - 3
CURRY LEAVES - 8 - 10
ONION - 1 SLICED
MASALA WATER - ½ CUP
HOT WATER - As Per Required
SALT - To Taste
SUGAR - 1/4TH Tsp (To Balance Optional)
Sardine Fish is Called Bhutai Fish in Tulu Nādu that is Mangalore’s local Language Tulu.
Pulimunchi where Puli Means ‘’Tamarind” or Sour & Munchi Means ”Chilli”
A super simple meal revolves around seafood. Sardine (Bhutai) Pulimunchi is a hot & sour fish curry made by grinding roasted whole spices along with Onion, Garlic & Tamarind. This Tastes Great with Steamed Rice or Boiled Rice. This Hot & sour Flavors of this curry complements the kind of fish that don’t have a mild flavor in nature, fish such as Sardine, Mackerel etc.
This Pulimunchi is Dark Red in Color Due to the special Chilies used for color in Coastal Part that is BYADGE Chilies. So, use these Chilies for best results.
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