https://en.bharatpedia.org/w/index.php?action=history&feed=atom&title=Mangalorean_Bangude_Masala 2026-08-21T22:54:36Z Revision history for this page on the wiki MediaWiki 1.43.6 https://en.bharatpedia.org/w/index.php?title=Mangalorean_Bangude_Masala&diff=233171&oldid=prev 2020-06-22T00:16:39Z

<p><span class="autocomment">Preparation and Ingredients: </span> wikilink Indian mackerel</p> <p><b>New page</b></p><div>{{Use dmy dates|date=April 2018}}<br /> {{Use Indian English|date=April 2018}}<br /> {{unreferenced|date=July 2008}}<br /> <br /> &#039;&#039;&#039;Mangalorean Bangude Masala&#039;&#039;&#039; is a dish made of cooked [[Indian mackerel|mackerel]] fish served in households and eateries along the Karavalli coastline, in south-western [[India]]. This dish is popular in the coastal districts of [[Dakshina Kannada|Dakshin Kannada]] and [[Udupi]]. Mackerel is common along the [[Arabian Sea]] coastline, and is widely consumed in the states of [[Kerala]], [[Karnataka]], [[Goa]] and [[Maharashtra]]. Bangude (ಬಂಗುಡೆ), in [[Tulu language|Tulu]], [[Konkani language|Konkani]], [[Kannada]] and in the various [[dialect]]s spoken along the Konkan/Karavalli coast, means mackerel.<br /> <br /> ==Preparation and Ingredients==<br /> Preparing [[Mangalorean]] Bangude Masala involves stewing skinned and cleaned [[Indian mackerel|mackerel]] 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 bangude 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 /> <br /> Traditionally, [[tamarind]] was used to impart tanginess to the dish. Another local [[Indian mackerel|mackerel]] based dish of coastal Karnataka, known as &#039;&#039;&#039;Bangude Pulimunchi&#039;&#039;&#039;, is prepared in much the same way as the above-mentioned dish with the addition of tamarind water in pulimunchi. Pulimunch/pulimunchi literally means &quot;a gravy rich in tamarind juice&quot;. So it would not be wrong to consider Mangalorean Bangude Masala as a &quot;modern fast food&quot; version of the traditional Bangude Pulimunchi. The recipe follows a blend of dry condiments like red chill, coriander, jeera, mustard, fenugreek seeds, dry roasted with turmeric, ginger, pepper corn<br /> <br /> . 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 /> <br /> ==See also==<br /> <br /> * [[South Indian cuisine]]<br /> * [[Cuisine of Karnataka]]<br /> <br /> [[Category:Karnataka cuisine]]<br /> [[Category:Desi cuisine]]<br /> [[Category:Mangalorean cuisine]]<br /> [[Category:Fish dishes]]</div>

->TSventon