The Arabian sea, the rivers and ponds that traverse the land are teeming with varieties of delicious fish. Be it Mackerals, Sardines, Pomfrets, Kingfish, Prawns, Clams or Crabs the Mangalorean house wife has perfected over generations the art of creating delicious curries, fry ups or dry dishes using ground spice pastes or powdered spice blends, all to suit the flavour and texture of the fish at hand .
This fish curry is made using the ‘Bunt Chilli powder’ also known as the ‘Bunt Thal da Podi’ or ‘Kundapur or Badakai Chilli Powder’. It is a roasted blended spice powder that uses a combination of various whole spices like cumin, coriander seeds, peppercorns, methi/ fenugreek seeds, turmeric and dried garlic. Every Bunt family has its own recipe to make this versatile spice blend. It is used to spice up chicken, red meat, fish, eggs, vegetables. One can create their own spice powder or buy it ready made from any Mangalore store in Mumbai or Bangalore. The homemade version however tends to be more fragnant and flavourful.
Do try out this hot and flavourful curry and let me know your thoughts on it.
To Make Mangalore Bunt Style- Simple Fish Curry without Coconut.
Serves: 4-5 | Preparation time: 30 minutes | Cooking time: 30 minutes.
Mackerals: 4 medium sized, clean and cut
3. Add the fish pieces flat in a single layer, turn the vessel in gentle round movements to swirl gravy over fish pieces, close lid and cook for a further 7-8 minutes on a medium high flame till fish is cooked.
Turn off heat, serve hot with boiled rice or white rice.
To Prepare Bunt Chilli Powder or ‘Bunt Thal da Podi’ , ‘Kundapur or Badakai Chilli Powder’
Can be used to prepare 1 kg of chicken or fish curry.
Byadgi or Bedagi chillies: 20 nos
Coriander seeds : 2 tbsp
Cumin seeds: 1 tsp
Peppercorns : 1 tsp
Methi seeds: 1/8 tsp
Haldi Powder : 1/8 tsp
1. Clean & remove the stalks of the chillies.
2. Roast a handful of chillies on a heavy bottomed pan over medium flame. The chillies must turn brown & crispy when you break them with your finger. Remove & follow the same procedure until all the chillies are roasted.
3. Roast rest of the ingredients seperately over slow flame.
4. Cool. Place roasted spices in coffee grinder, add the dried garlic flakes and powder.
5. Sift using a metal sieve.
6. Stores in a airtight box, keep in fridge. Keeps upto one year.
Looking for more Mangalore Fish Curry Recipes? Why not try these too!
Yours in Taste,