Preparation and Ingredients
Preparing Mangalorean Bangude Masala involves stewing skinned and cleaned mackerel in a thick gravy. Even though the gravies for most sea food 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, red chilli powder, ginger, onion and tomatoes. However, in coastal Kerala generous amounts of grated coconut too are 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.
Traditionally, tamarind was used to impart tanginess to the dish. Interestingly, another local mackerel based dish of coastal Karnataka, known as Bangude pulimunchi, is prepared in much the same way as the above mentioned dish with the addition of tamarind-water in pulimunchi. Pulimunch/pulimunchi literally means "a gravy rich in tamarind juice". So it would not be wrong to consider Mangalorean Bangude Masala as a "modern fast food" version of the traditional Bangude Pulimunchi.
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