MEEN PULIMUNCHI

 MEEN PULIMUNCHI

After our return from the United States, we felt like having something really hot and spicy.  So a few days back, I got some King Fish/ Seer Fish/Indo-Pacific King Mackerel) which we call 'Surmai" locally. To tickle our taste buds, I made a very popular Mangaluru dish called Meen Pullimunchi. 

We should thank the Bunt community for this lip smacking dish. "Meen" of course means "fish" and "Pulimunchi "  comes from two flavors that  characterise this dish: "puli" tamarind that is sour and "munchi" chillies which are spicy. This goes great with neer dosas or hot steamed rice.

As readers of this blog would know by now, at home we make fish curries from time to time. Seer fish are really good for health. It has lots of Omega 3 fatty acids, lean protein and Vitamin B 12 while being low in calories and carbs. 

Elsewhere in this blog, you will find recipes for other dishes made with good-for-health Seer Fish, such as : 

• Seer Fish Tawa Fry 
• Mangalorean Fish Curry
• Chettinad Seer Fish Fry

I have adapted today's dish from the YouTube video for Fish Pullimunchi by the well-know Chef Nehal Karkera, who himself is from the Mangaluru region. 

We had this for lunch with hot steamed rice and loved every bit of it! Please do try it out and let me know what you thought of this dish! 

Ingredients: 

• Seer Fish, 5 slices, 450-500 gms
• Turmeric Powder, for marination 
• Onion, chopped, 2 tbsp
• Curry Leaves, 1 sprig
• Green Chillies, 2 
• Ginger juilennes, a few 
• Coconut Oil, 2 tbsp
• Salt, to taste

To Be Dry Roasted:

• Byadgi Red Chillies, 4-5
• Kashmiri Red Chillies, 2-3 
• Coriander Seeds, 1 tbsp
• Cumin Seeds, 1 tsp
• Mustard Seeds, 1/2 tsp
• Black Peppercorns, 10-12
• Fenugreek Seeds, 1/4 tsp

 For The Ground Masala 

• Garlic Cloves, 3-4
• Onion, small sized, chopped, 1 
• Ginger, 1/2 " piece
• Tamarind (soaked), 1 and 1/2 tbsp  
• Turmeric Powder, 1/2 tsp

Method:-

Wash the fish slices 3-4 times in water, then dab them dry 

Apply turmeric powder and salt to the fish slices 

Keep aside to marinate for about 15 minutes

Soak the tamarind in 1/4 cup of warm water 

Slit the green chillies

Peel the ginger 

Make a few juliennes ( thin strips) of ginger 

In a pan, dry roast the coriander seeds, cumin seeds, mustard seeds,  peppercorns, and fenugreek seeds,  for about 2 minutes on medium flame till they give off a good aroma. Keep aside

Then dry roast both types of chillies for 1 minute on medium flame. Keep aside.

Allow the roasted ingredients to cool

In a mixer jar, grind together all the roasted ingredients along with garlic cloves, chopped onion, turmeric powder and soaked tamarind to a fine paste adding water as required. Keep the paste/masala aside.

Heat 2 tbsp of coconut oil, in a kadhai, add 2 tbsp chopped onion and curry leaves 

Fry until the onion get slightly browned 

To this, add the ground paste and water to get a consistency of a thin curry 

Add salt to taste, add ginger juliennes and slit green chillies

Mix well and bring it to a boil  

Lower the heat and let it simmer for 6-7 minutes on medium heat 

Now gently add the marinated fish slices one by one

Add more water if required.

Do not stir at all once the fish has been added

Cook the fish in the curry for 5-6 minutes on medium heat

Check the salt while the fish is cooking

Switch off the gas. 

Allow the fish to remain in the dish for about 10-15 minutes for it to fully soak the flavours. 

Serve with  hot steamed rice