Tingle your taste buds with our Traditional and Mouth watering South Indian Puli Munchi recipe. A traditional Mangalorean preparation with juicy fish pieces cooked in authentic, simple spices with tamarind juice. It is curry is prepared without adding coconut, which taste delicious when served with boiled rice/ steamed rice.
Preparation time – 15 min
Cooking time – 10 min
serves – 4
Butai (serdines fish) – 10-15 no’s
Coriander for garnishing
To grind –
Onion – 1 small roughly chopped
Dry chilies (byadgi) – 4-5 no’s
Short chilies – 5 no’s
Coriander – 1 tsp
Methi – 1 pinch
Cumin – 1/4 tsp
Pepper corns – 8 no’s
Ginger – 1 small piece
Garlic -4 cloves
Turmeric powder – 1/4 tsp
Tamarind – 1 small lemon size (soaked in Luke warm water)
Salt to taste
For tempering –
Mustard – 1/4 tsp
Curry leaves – 1 spring
Rinse butai in water for twice or thrice, drain the water in it and keep it ready.
Add 1/2 tsp of oil in a pan, when it is hot add chilies, cumin,methi, pepper, coriander
Fry until it turns to light brown in colour.
Add onion, garlic, ginger and roasted ingredients in to the mixer jar, squeeze tamarind and remove the juice of it and add it to grind, make a smooth paste, add salt to taste.
Heat oil in a pan when it is hot add mustard, allow it to splutter add curry leaves in it.
Add grounded paste in it and bring it to boil, add little water if necessary(not too watery), boil the curry until thick in consistency.
Add fish in to it and stir. cook it for 3- 4 min turn off the flame.
Sprinkle chopped coriander on it.
Transfer the dish to a serving dish and enjoy traditional Butai pulimunchi with rice.