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Fish pulimunchi

Spicy & tangy fish curry

Recipe by vasudha shetty of muscat, OM

Hot & tangy fish curry for fish lovers. This is favorite fish curry prepared in Mangalore area. This curry is prepared with salt water fish (Mackerel, sardines or King fish most preffered).

Ingredients non vegetarian 6 servings

    • ½ kg Fish, Cleaned & made into medium size pieces
    • 10 Dry long red chilies 
    • A big lemon size ball of Tamarind
    • ½ tsp turmeric powder
    • ¼ tsp Fenugreek (Methi) seeds
    • 2 tsp Coriander seeds
    • 1 tsp whole black pepper seeds
    • 3/4 cup  Grated coconut
    • 2-3 Green chillies, chopped
    • ½ inch Ginger - 1/2 inch chopped
    • 1 onion, finely chopped
    • 1 Onion, sliced 
    • 5 cloves of garlic
    • curry leaves
    • 4 tbsp coconut oil
    • salt to taste


    1. First roast red chilies, coriander seeds, methi seeds & black pepper.
    2. Grind the roasted spices along with turmeric, tamarind, coconut and a little water as required to make a fine thick paste
    3. In a pan pour oil, add chopped onions & crushed garlic.
    4. when the garlic & onions are slightly brown add curry leaves, masala paste, green chilies, sliced onions & ginger.
    5. stir for 30 sec , now add salt to taste & water as required for making a thick curry.
    6. let the curry boil for five min.
    7. after five min add fish & cover the pan lid.put your flame in simmer.
    8. cook for 8 to 10 min or until the fish is cooked
    9. Fish pulimunchi is ready
    10. serve with hot rice or appam