Mangalore, a large port city in Karnataka, attracts a respectable number of tourists, and the phrase ‘Mangalorean food’ elicits a wide range of reactions from both locals and visitors. A few words to characterise its culinary game include joyful, delectable, spicy, variety, and extremely tasty. There are several locations where foodies can sample a range of cuisines and flavours, from vegetarian to seafood, traditional South Indian to Continental. But what if you don't have any travel plans but still want to try the Mangalore cuisine? From the Mangalore food plate, we have the recipes for Bolenjir Gassi and Buthai Pulimunchi by HomeChef Parinita Crasta.
Buthai Pulimunchi
The finest way to make Buthai Pulimunchi, a favourite homestyle fish dish in Mangalore, is on a traditional mud stove called a Dhikel using a clay pot called a Bisale. A typical term for a Mangalorean curry that excludes coconut and relies primarily on tamarind (puli) and dried red chilies (munchi) is "pulimunchi." Regardless of whether it is chicken, fish, or vegetables, each variation has a unique recipe. The ideal fish for the fish pulimunchi preparation are oily species like sardines and mackerel. Bhutai Pulimunchi is one of those recipes that expands its flavor profile over time, maybe in a day or two of its preparation.
Here's the recipe
Ingredients:
1/2 kg Sardines (Buthai)
Turmeric
Salt
For Masala:
7-8 Dried Red Chillies (better to have mix of Byadagi and Kashmiri)
Lime sized Tamarind
1 tsp Turmeric
For Tadka:
2-3 tbsp coconut oil
3 pods garlic with skin
2-3 pods chopped garlic
1 medium onion chopped
1.5 tsp chopped ginger
1-2 chopped green chillies
Method:
Thoroughly clean the sardines. Add some sea salt and turmeric, set aside for 10 minutes, and then give it one last rinse. Roast red chillies in a little oil for the masala, then let them cool. Once cool, grind the chillies with tamarind and turmeric to a smooth paste.
Heat coconut oil in a pan or bisale. Add the minced and smashed garlic. Onion, ginger, and green chilies come next. Pour in the masala paste as soon as the onions become transparent. Depending on the gravy you desire, add water. We prefer to keep it on the thicker side. Season with salt to taste and bring to a roaring boil. Sardines should be added one at a time to the masala as it simmers. Coat the Sardines with masala by shaking the pan. The fish will break if you use ladles. Enjoy this hot and delicious Buthai Pulimunchi with rice, dosa or your favourite bread. Best to have it after some time preparation, or the following day.
Bolenjir Gassi
Silver fish, or Bolenjir cooked in a light fish curry of the Mangalorean style known as Bolenjir Gassi. In Mangalore's coastal area, silverfish is also known by the names Yerlio and Erli. There is nothing that comes close to the exquisiteness of the silverfish curry made in the way of Mangalore. This little fish has a delicious flavour all its own. Each type of fish gives the curry its own distinct flavour, making it both incredibly different yet alike.
Here’s the recipe
Ingredients:
1/2 kg Bolenjir (Silver fish)
Salt
Raw Mango/Bimbuli - two chopped pieces (optional)
Masala Paste:
1 cup grated coconut
4-5 Byadagi or Kashmiri chillies
Small Lime size Tamarind
1/4 onion
2 large or 4 small flakes of garlic
1/2 tsp turmeric powder
1 tbsp coriander seeds
1 tsp cumin seeds
1/2 tsp Mustard seeds
1/2 tsp Peppercorn
1/4 tsp Methi seeds
For Tadka:
1.5 tbsp coconut oil
1 onion chopped
Method:
Wash the Bolenjir/Silver fish under running water. Now add salt and turmeric to it and keep it for 10 minutes. Wash again. Methi, peppercorn, mustard, and coriander seeds are all dry roasted. Red dried chilies are roasted in a small amount of oil.To make a paste, combine the roasted ingredients with the grated coconut, tamarind, onion, garlic, and turmeric powder. In a pan, pour the ground masala. To change the consistency, add water. Then, add salt to taste. When in season, you can add a small slice of raw mango or Bimbuli/Bimbli for extra sourness. Turn on the medium-high flame. - While you're waiting for the curry to come to a boil, heat the coconut oil and begin browning the onions. Drop the cleaned fish into the curry once you notice a rolling boil. Turn off the flame after allowing it to reach a last boil. Over the curry, pour the tadka of caramelised onions. After giving the vessel a gentle shake from the sides to mix it, now cover and cook. Serve hot with red rice, some spicy fish fry and veg upakri.