Raja Panna Upkari, a fiery and tangy, GSB style Mackerel Pulli Munchi.

Описание: A spicy and tangy fish curry recipe with very few ingredients from Mangalore.

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Raja Phanna Upkari (Mackerel/Bangude in a spicy and tangy gravy), the GSB version of Pulli Munchi

Ingredients
Mackerel/Bangude 5 or 6 cut into 2 or 3 pieces as per size
Kashmiri or Byadgi Red Chillies 25
Black Peppercorns 1 tablespoon
Tamarind lemon sized soaked in lukewarm water
Lukewarm Water 2-1/2 cups to soak the tamarind
Onions 2 medium finely chopped
Curry leaves 2 sprigs
Coconut Oil 1/3rd cup
Salt as per taste

Method
Roast the red chillies and peppercorns using a few drops of the coconut oil. Dry grind the roasted chillies and peppercorn into a fine powder. Heat the coconut oil in a deep bottomed pan or earthernware and add the onions. Cook the onions till they are golden brown in colour. Once the onions turn golden brown, add the ground dry masala. Add 3/4th of the tamarind pulp and cook till the oil separates from the gravy. Add the rest of the tamarind pulp and the water. Add the salt. Cook on low flame until the gravy comes to a nice bubble. Now add the fish pieces, do not stir with a spatula or spoon. Add the curry leaves, cook for 5-6 minutes, and switch off the flame.