Mangalorean bangude masala

Mangalorean Bangude Masala

File:Bangude masala.jpg

Bangude Masala

Mangalorean Bangude Masala is a popular seafood dish from the coastal region of Mangalore in Karnataka, India. It is made using fresh mackerel fish, locally known as "Bangude" in the Tulu language. The dish is known for its spicy and tangy flavors, making it a favorite among seafood lovers.

Ingredients

To prepare Mangalorean Bangude Masala, the following ingredients are required:

• 500 grams fresh mackerel (Bangude) fish
• 2 tablespoons red chili powder
• 1 tablespoon turmeric powder
• 1 tablespoon coriander powder
• 1 tablespoon cumin powder
• 1 tablespoon ginger-garlic paste
• 2 tablespoons tamarind pulp
• Salt to taste
• 2 tablespoons vegetable oil
• Fresh coriander leaves for garnishing

Preparation

Follow these steps to prepare Mangalorean Bangude Masala:

1. Clean the mackerel fish thoroughly and make slits on both sides. 2. In a bowl, mix red chili powder, turmeric powder, coriander powder, cumin powder, ginger-garlic paste, tamarind pulp, and salt to form a thick paste. 3. Apply the prepared masala paste evenly on both sides of the fish, ensuring it gets into the slits as well. Let it marinate for at least 30 minutes. 4. Heat vegetable oil in a pan over medium heat. 5. Place the marinated fish in the pan and cook for about 5 minutes on each side or until the fish is cooked through and slightly crispy. 6. Garnish with fresh coriander leaves.

Serving

Mangalorean Bangude Masala is best served hot with steamed rice or neer dosa, a traditional rice pancake from the region. It can also be enjoyed with roti or bread. The tangy and spicy flavors of the dish complement the mildness of the rice or dosa, creating a perfect balance of taste.

See Also

• Mangalorean Cuisine
• Mackerel
• Tulu Language