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[[File:Bhutai Pulimunchi.jpg|thumb|Bhutai Pulimunchi which is made using [[Sardines]]]]<br />
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'''Fish Pulimunchi''' is a [[Mangaloreans|Mangalorean]] fish based dish of coastal [[Karnataka]] in southwest India. The dish uses [[tamarind]], a distinctive ingredient in traditional Mangalorean cuisine, to impart tanginess.<ref>{{Cite news |date=11 September 2011 |title=Flaming hot |url=https://www.proquest.com/docview/888292559 |access-date=2024-05-05 |work=Mint |location=New Delhi |id={{ProQuest|888292559}} }}</ref>It can be made of many fishes like [[mackerel|Bangude]], [[sardines|Bhutai]], etc. Another local fish dish is Fish Masala, which is popular in the coastal districts of [[Dakshina Kannada]] and [[Udupi]]. <br />
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== Background ==<br />
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Pulimunch/pulimunchi literally means "a gravy rich in tamarind juice". Mangalorean Fish Masala can be considered a "modern fast food" version of the traditional Fish Pulimunchi.<br />
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==Preparation and ingredients==<br />
The recipe for Fish Pulimunchi follows a blend of dry condiments like red chill, coriander, jeera, mustard, fenugreek seeds, dry roasted with turmeric, ginger, pepper corn. This is made into paste with tamarind juice or pulp, 3-4 pods of garlic, curry leaves and onion. Later tempered with little oil and curry leaves and the fish added with the curry paste and cooked till done. It is traditionally prepared in clay pots which enhances the taste of the curry. Tastes best with red rice.<br />
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Preparing [[Mangalorean]] Fish Masala involves stewing skinned and cleaned fish in a thick gravy. Even though the gravies for most [[seafood]] dishes consumed along the [[Arabian Sea]] coast have generous amounts of grated [[coconut]], the Fish Masala gravy does not. The ingredients for the gravy are [[garlic]], [[coriander]], [[Chili powder|red chilli powder]], [[ginger]], [[onion]] and [[tomato]]es. However, in coastal [[Kerala]] generous amounts of grated coconut is used. The tomatoes give a tangy taste to the dish. Recently, restaurants serving this dish have started using tomato puree and ketchups that are readily available in the market. Freshly chopped coriander leaves are used to garnish this dish.<br />
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==See also==<br />
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* [[South Indian cuisine]]<br />
* [[Cuisine of Karnataka]]<br />
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==References==<br />
{{reflist}}<br />
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[[Category:Karnataka cuisine]]<br />
[[Category:Indian fish dishes]]<br />
[[Category:South Asian cuisine]]<br />
[[Category:Mangalorean cuisine]]<br />
[[Category:Fish dishes]]</div>KraigYee56