Tingle your taste buds with our Traditional and Mouth watering South Indian Puli Munchi recipe. A traditional Mangalorean preparation with juicy fish pieces cooked in authentic, simple spices  with tamarind juice. It is curry is prepared without adding coconut, which taste delicious when served with boiled rice/ steamed rice.

Preparation time – 15 min

Cooking time – 10 min

serves – 4

Ingredients –

Butai (serdines fish) – 10-15 no’s

Coriander for garnishing

To grind –

Onion – 1 small roughly chopped

Dry chilies (byadgi) – 4-5 no’s

Short chilies – 5 no’s

Coriander – 1 tsp

Methi – 1 pinch

Cumin – 1/4 tsp

Pepper corns – 8 no’s

Ginger – 1 small piece

Garlic -4 cloves

Turmeric powder – 1/4 tsp

Tamarind – 1 small lemon size (soaked in Luke warm water)

Salt to taste

For tempering –

Mustard – 1/4 tsp

Curry leaves – 1 spring

Oil

Method –

Rinse butai in water for twice or thrice, drain the water in it and keep it ready.

Add 1/2 tsp of oil in a pan, when it is hot add chilies, cumin,methi, pepper, coriander

Fry until it turns to light brown in colour.

Add onion, garlic, ginger and roasted ingredients in to the mixer jar, squeeze tamarind and remove the juice of it and add it to grind, make a smooth paste, add salt to taste.

Heat oil in a pan when it is hot add mustard, allow it to splutter add curry leaves in it.

Add grounded paste in it and bring it to boil, add little water if necessary(not too watery), boil the curry until thick in consistency.

Add fish in to it and stir. cook it for 3- 4 min turn off the flame.

Sprinkle chopped coriander on it.

Transfer the dish to a serving dish and enjoy traditional Butai pulimunchi with rice.