Fish Thali

Fish Thali –  consisting of Boiled Rice, Bangude Pulimunchi, (Mackerel Curry), Bangude Rava Fry (Mackerel Rava Fry), Cabbage Stir fry, salad and chapatis.

This is how a regular meal at a Mangalorean fish eating family looks like, except for the chapatis.  Mangalore being a coastal city, fish is available in plenty and people love their seafood. Some of the famous Mangalorean seafood dishes are Fish Pulimunchi, Prawns Sukka, Clams sukka, Meen Gassi etc.  Mangaloreans prefer boiled rice with their fish curry. Chapati is not a part of Mangalorean meal. But in my family, we prefer having chapatis with the vegetable and fish curry. So, on my plate today is Bangude Pulimunchi, Bangude Fry, Cabbage Upkari, Boiled rice, chapati and salad. Recipes for Bangude Pulimunchi, Bangude Fry and Cabbage Stir Fry are given below.

Bangude Pulimunchi

Bangude Pulimunchi

Ingredients

2 big mackerels-(300 grams (Bangda)
7 to 8 dry red byadgi chillies  (sookhi laal mirch)
2 tbsp coriander seeds (dhaniya)
1 tbsp cumin seeds (jeera)
1 tsp mustard seeds (rai / sarso)
½ tsp carom seeds (ajwain)
6 to 7 whole black pepper (kali mirch)
8 to 10 fenugreek seeds (methi seeds)
1 medium sized onion, sliced (pyaaz)
6 cloves of garlic (lehsun)
2 lemon sized ball of tamarind (imli)
1 tsp turmeric powder (haldi)
2 ½  tsp oil (tel)
10 to 12 curry leaves (kadi patta)
Salt as per taste (namak)

Method

Wash and clean the fish. Cut into pieces and keep aside. If the fish is small, whole fish can be used in the curry. Since the mackerels I have used were large in size, I have cut each mackerel into 2 pieces.  Heat ½ tsp oil  a pan and add dry red chillies. Roast the chillies for few minutes. Remove and keep aside. Now, add coriander seeds, cumin seeds, mustard seeds, carom seeds, black pepper and  fenugreek seeds. Roast the spices till they turn aromatic. Transfer the roasted spices alongwith roasted chillies to a mixer jar. Add chopped onion, garlic, tamarind and turmeric powder. Add little water and blend to a smooth paste. Keep this masala paste aside.  Take a clay pot and add 2 tsp oil into it. Heat the pot. Add curry leaves and saute for few seconds. Now, add the masala paste. Add little water  and allow the curry to boil. Water should be added as per the desired consistency of the curry.  When the curry starts boiling, drop the fish pieces into the curry. After adding the fish pieces, swirl the pot so that the fish pieces are coated well with the masala. Avoid using spoon/ladle  to give a mix.   If using a spoon, you will have to gently move the fish pieces in the curry. Cook covered for 8 to 10 minutes or until the fish is cooked. Serve hot.

Bangude Rava Fry

Bangda Rava Fry

Ingredients

2 Mackerals (Bangda)
1 tsp turmeric powder (haldi)
2 tbsp red chilly powder (laal mirch)
1 tbsp lemon juice (nimbu ka ras)
1 to 2  tsp ginger garlic paste (adrak lehsun paste)
Salt as per taste (namak)
1 tbsp semolina (rava)
1 tbsp rice flour (chawal ka aata)
Oil for frying the fish (tel)

Method

Wash the fishes well. Marinate with turmeric powder, red chilly powder, ginger-garlic paste, lemon juice and salt. Ensure that each fish is coated well with the masalas. Keep aside for 30 minutes. You can keep in the refrigerator. In a mixing bowl, combine rava and rice flour together.  Coat the marinated fish with rava and rice flour mixture. Heat oil in a pan. Fry  the fishes on  both sides until golden brown on low flame.  Serve hot.    

Cabbage Stir Fry

Cabbage Sabzi

Ingredients

1 medium sized cabbage (approx. 3 cups chopped cabbage)
1 small onion, chopped (pyaaz)
1 tbsp oil (tel)
2 cloves garlic, chopped (lehsn)
1 tsp split black gram (udad dal)
1 tsp mustard seeds (rai)
2 green chillies (chopped into large pieces) (hari mirch)
few curry leaves (kadi patta)
2 tbsp grated fresh coconut (nariyal)
Salt as per taste (namak)

Method

Heat oil in a pan. Add udad dal and mustard seeds. When the seeds start crackling, add chopped garlic, curry leaves, chopped chillies, chopped onion and saute for a minute. Add chopped cabbage and saute. Add turmeric powder and salt as per taste. Mix well. Allow the cabbage to cook on slow flame for 10 minutes, stirring occasionally.  Add grated fresh coconut and mix. Cook for another 2 minutes. Serve hot.

 

Fish Thali