In my mother tongue Tulu Pulli means Tangy and munchi means Chilli, Banguday is Mackerel. The perfect combination of tangy and chilli sauce, made blending whole spices, red chilli, garlic and ginger this curry is fantastic! It’s made using basic cupboard ingredients all available in any Asian shops, the trick is to use fresh fish available and the curry tastes even better the next day. I remember every time my Mum made this for us I would be licking my fingers, it’s that delicious! I used my Kenwood Multipro compact food processor to blend all the spices together it worked amazing for a smooth gravy. Best served with rice and dal.

Tools

Kitchen Machines: Hand blender or Food processor

Ingredients 

To blend 

• 5 to 8 dried Kashmiri red chillies (can add more or reduce as per the heat)
• 1 green chilli optional 
• 1 tsp whole pepper corns 
• 1/2 tsp mustard seeds 
• 1/4 tsp fenugreek seeds 
• 1 tsp cumin seeds 
• 2 tbsp whole coriander seeds
• 10 small cloves of garlic 
• 2 inches size of ginger 
• 1 small medium onion 
• 2 lime size balls of tamarind 
• 1/4 tsp turmeric powder 
• 3 whole fresh Mackerel
• Salt to taste 
• 2 tbsp coconut oil
• 1/2 cup water 
• 10 to 12 curry leaves 

For the tampering-

• 5 to 6 curry leaves 
• 1 tbsp coconut oil 
• 1 tsp mustard seeds
• 5 whole cloves of garlic with peel 

Method 

1. On a non stick pan or a skillet dry roast the red chillies for few minutes, without any oil, set aside on a plate to cool down. 
2. On the same pan add the rest of the whole spices (except coriander seeds) again dry roast without oil for few minutes and set aside on the same plate. Next do the same with the coriander seeds. 
3. Once cooled down add them all into your Kenwood Blender attachment along with the onion, garlic, ginger and tamarind and the water and blend into a fine paste. 
4. Heat a large skillet or a nonstick pan add the coconut oil and once it’s hot add the curry leaves, after a minute add half of the ground masala into the pan and simmer on medium high heat for about two minutes, next place the fish on top of the masala and add the rest of the masala on top of the fish. Cover and let it gentle simmer for four mins. 
5. After that very slowly shake the whole pan clockwise and anticlockwise, so it stirs up. Do not use a spoon or a ladle to stir. Gently flip the fish and again cover and cook for another four minutes. 
6. To add the tampering, heat up coconut oil on a small pan, add the mustard seeds, curry leaves and garlic. Once the mustard seeds start to splutter the add on the fish curry. Serve warm with cooked rice and dal. Enjoy!

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