Bangude Pulimunchi is a popular Fish curry in Mangalore.  It is a spicy and tangy Mackerel Fish Curry prepared in a typical Bunt style tradition. Bangude Pulimunchi is a semi thick gravy curry and tastes best when cooked in clay pot (bisale) and kept for a day to allow the spices soak into the fish.


Mackerel fish – 500 gms

Dry red chillies – 15 to 20

Pepper corns – 1 tsp

Cumin – 1 tsp

Mustard – 1/2 tsp

Methi seeds – 1/4 tsp

Coriander seeds – 2 tbsp

Garlic cloves – 10

Salt – to taste

Curry leaves – 6 to 7

Coconut oil – 3 to 4 tbsp

Turmeric powder – 1/4 tsp

Green chillies – 2

Tamarind – 2 lime sized lumps

Onion – 1 medium sized

Ginger – 1 inch


Method of preparing Bangude Pulimunchi

Marinate fish with salt and 1/2 tsp of turmeric powder and keep aside for 30 minutes.

In a pan dry roast red chillies, pepper corns, coriander seeds, cumin seeds, mustard seeds and fenugreek seeds without adding oil.

Keep aside all the dry roasted spices to cool. Once they are cooled add them to a grinder.

Also add garlic cloves, ginger, onion, tamarind, turmeric powder and green chilies to same grinder. Grind everything together into a very fine masala paste.

Next take a clay pot (preferably) or a wok to make Pulimunchi.

Add 3 to 4 tbsp of coconut oil and allow it to heat. Next add curry leaves and half the quantity of masala.

Spread the masala as a first layer inside the pot. Next keep the marinated fish upon the layer of masala. Add salt as per taste. Take care while adding salt as the fish is already marinated with salt and turmeric powder.

After placing the fish spread the remaining masala. Do not stir it with a ladle, instead gently shake the pot in clockwise or anticlockwise direction and give a nice coating of the masala to fish.

Cook it for 4 to 5 minutes in medium flame. Pulimunchi gravy is usually made thick. After 4 to 5 minutes in medium flame gently flip the fish and cook on other side too for 2 to 3 minutes more.

And the Bangude Pulimunchi will be ready to serve.

Pulimunchi tastes best when it is allowed to remain in the pot for one day and served the next day.

Check out this video in Tulu to make the cooking process easy for you.

You can check out other interesting local recipes of the region here