Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, bhoothayi/ mathi/ sardine pulimunchi - a simple version. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
A Mangalorean or Udupi style spicy fish curry called Bhootai Pulimunchi. Bhootai is Sardines fish also called Mathi in Kannada. This is a detailed recipe in which each ingredient is mentioned.
Bhoothayi/ Mathi/ Sardine Pulimunchi - A simple version is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. Bhoothayi/ Mathi/ Sardine Pulimunchi - A simple version is something which I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can cook bhoothayi/ mathi/ sardine pulimunchi - a simple version using 15 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Bhoothayi/ Mathi/ Sardine Pulimunchi - A simple version:
- Get 1 1/2 kg cleaned big fresh Sardines cut into two halves
- Make ready 12 Byadagi or Kashmiri Chillies
- Make ready 10 round red chillies
- Get 1 tbsp Coriander seeds
- Make ready 1 tsp Black pepper corns
- Prepare 1 pinch fenugreek seeds
- Prepare 2 cloves garlic - crushed
- Take 1 inch finely chopped ginger
- Make ready 1 small finely chopped onion
- Prepare 2 big tomatoes
- Take 2 tbsp coconut oil
- Take 1 pinch turmeric powder
- Get 1 tbsp thick tamarind paste
- Take as per taste Salt
- Get As needed Water
It is curry is prepared without adding coconut, which taste delicious when served with boiled rice/ steamed rice. It is usually prepared with coconut & easy to prepare.it tastes good with rice and. Mathi puliyum mulakum/sardine fish curry is a regional specialty. Kerala is a paradise for seafood lovers with so many drool-worthy fish and seafood recipes.
Steps to make Bhoothayi/ Mathi/ Sardine Pulimunchi - A simple version:
- For Masala : Dry roast the byadagi, round chillies, pepper corns and coriander seeds in a pan. Allow it to cool and podwer it in a mixer jar. Add some water and blend it into a fine thick paste and keep it aside. Blend the tomatoes separately in a mixer jar to make a puree and set it aside.
- Keep a dry clay pot on medium flame and add 2 tbsp of oil. Add fenugreek seeds and when it is about to crackle add half of the crushed garlic and saute well. Add the chopped ginger followed by green chillies and saute till the raw smell is gone. Now add the chopped onions and stir till the onion colour changes to golden brown. Do not char the onions. At this stage add the tomato puree and give a good stir.
- When it comes to boil lower the flame and cook for 2 mins. Now add 1 tbsp of thick tamarind paste. Add around 4 to 5 tbsp of dry roasted chilli paste and mix well. Excess chilli paste can be stored in the refrigerator for future use.
- Add a pinch of turmeric powder. Next add salt as desired. At this stage taste the gravy. If you want it to be more tangy & spicy add more tamrind paste and chilli paste. Add water as required to get the right consistency. Pulimunchi tastes good when the gravy is thick. Bring it to a good boil in a high flame. Add in the cleaned fish pieces evenly.
- From here onwards do not stir with ladle. Instead, slowly mix the contents by holding the edges of the clay pot with a kitchen towel to avoid disintegrating the soft fish. Allow it to boil and then lower the flame to medium and cook for 3 to 4 mins. Stir the pot from the sides occasionally for even cooking. Before you could off the flame crush half of the remaining garlic clove in 3 drops of cocnut oil and pour it over the curry. Close the lid immediately & switch off the flame.
- Spicy, tangy and tasty bhoothayi pulimunchi is ready to be relished with rice, dosa and chapathi.
Now let's be honest, the real joy of Kerala is its food. If you are feeling adventurous, try what the locals eat. Mathi Roast Recipe / Sardine Fish Roast / Nadan Chaala Roast / ചാള റോസ്റ്റ് is a common and popular fish recipe, an all-time favourite dish of keralites. It is a dry gravy dish which is very easy to prepare and tastes great with rice, chappati, parotta etc. Pour oil in a pan and on heating put fenugreek seeds, on spattering, add onion, green chillies, green leaves, ginger and garlic and sauté till softened.
So that’s going to wrap it up for this exceptional food bhoothayi/ mathi/ sardine pulimunchi - a simple version recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
