{{unreferenced, date=July 2008 Mangalorean Bangude Masala is a dish made of cooked

mackerel Mackerel is a common name applied to a number of different species of pelagic fish, mostly from the family Scombridae. They are found in both temperate and tropical seas, mostly living along the coast or offshore in the oceanic environment. ...

fish served in households and eateries along the Karavalli coastline, in south-western

India India, officially the Republic of India (Hindi: ), is a country in South Asia. It is the seventh-largest country by area, the second-most populous country, and the most populous democracy in the world. Bounded by the Indian Ocean on the so ...

. This dish is popular in the coastal districts of

Dakshin Kannada Dakshina Kannada district is a district of Karnataka state in India, with its headquarters in the coastal city of Mangalore. It is part of the larger Tulu Nadu region. The district covers an area nestled in between the Western Ghats to its east ...

and

Udupi Udupi (alternate spelling Udipi; also known as Odipu) is a city in the Indian state of Karnataka. Udupi is situated about north of the educational, commercial and industrial hub of Mangalore and about west of state capital Bangalore by road. ...

. Mackerel is common along the

Arabian Sea The Arabian Sea ( ar, اَلْبَحرْ ٱلْعَرَبِيُّ, Al-Bahr al-ˁArabī) is a region of the northern Indian Ocean bounded on the north by Pakistan, Iran and the Gulf of Oman, on the west by the Gulf of Aden, Guardafui Channel ...

coastline, and is widely consumed in the states of

Kerala Kerala ( ; ) is a state on the Malabar Coast of India. It was formed on 1 November 1956, following the passage of the States Reorganisation Act, by combining Malayalam-speaking regions of the erstwhile regions of Cochin, Malabar, South ...

Karnataka Karnataka (; ISO: , , also known as Karunāḍu) is a state in the southwestern region of India. It was formed on 1 November 1956, with the passage of the States Reorganisation Act. Originally known as Mysore State , it was renamed ''Karnat ...

Goa Goa () is a state on the southwestern coast of India within the Konkan region, geographically separated from the Deccan highlands by the Western Ghats. It is located between the Indian states of Maharashtra to the north and Karnataka to the ...

and

Maharashtra Maharashtra (; , abbr. MH or Maha) is a states and union territories of India, state in the western India, western peninsular region of India occupying a substantial portion of the Deccan Plateau. Maharashtra is the List of states and union te ...

. Bangude (ಬಂಗುಡೆ), in

Tulu Tulu may refer to: People *Derartu Tulu (born 1972), Ethiopian long-distance runner *Walid Yacoubou (born 1997), Togolese footballer nicknamed "Tulu" India *Tulu calendar, traditional solar calendar generally used in the regions of southwest Kar ...

, Konkani,

Kannada Kannada (; ಕನ್ನಡ, ), originally romanised Canarese, is a Dravidian language spoken predominantly by the people of Karnataka in southwestern India, with minorities in all neighbouring states. It has around 47 million native s ...

and in the various

dialect The term dialect (from Latin , , from the Ancient Greek word , 'discourse', from , 'through' and , 'I speak') can refer to either of two distinctly different types of Linguistics, linguistic phenomena: One usage refers to a variety (linguisti ...

s spoken along the Konkan/Karavalli coast, means mackerel.

Preparation and Ingredients

Preparing

Mangalorean Mangaloreans (Tulu: ''Kudladaklu''; Kannada: ''Mangaloorinavaruu''; Konkani: ''Kodialkar''; Beary: ''Maikaltanga''; Urdu: ''Kaudalvale'') are a collection of diverse ethnic groups that hail from the historical locales of South Canara (Tulunaad ...

Bangude Masala involves stewing skinned and cleaned

in a thick gravy. Even though the gravies for most

seafood Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. Shellfish include various species of molluscs (e.g. bivalve molluscs such as clams, oysters and mussels, and cephalopods such as octopus an ...

dishes consumed along the

coast have generous amounts of grated

coconut The coconut tree (''Cocos nucifera'') is a member of the palm tree family ( Arecaceae) and the only living species of the genus ''Cocos''. The term "coconut" (or the archaic "cocoanut") can refer to the whole coconut palm, the seed, or the ...

, the bangude masala gravy does not. The ingredients for the gravy are

garlic Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Allium fistulosum, Welsh onion and Allium chinense, Chinese onion. It is native to South A ...

coriander Coriander (;

, red chilli powder,

ginger Ginger (''Zingiber officinale'') is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices ...

onion An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onion ...

and

tomato The tomato is the edible berry of the plant ''Solanum lycopersicum'', commonly known as the tomato plant. The species originated in western South America, Mexico, and Central America. The Mexican Nahuatl word gave rise to the Spanish word ...

es. However, in coastal

generous amounts of grated coconut is 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 Tamarind (''Tamarindus indica'') is a Legume, leguminous tree bearing edible fruit that is probably indigenous to tropical Africa. The genus ''Tamarindus'' is monotypic taxon, monotypic, meaning that it contains only this species. It belongs ...

was used to impart tanginess to the dish. Another local

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. The recipe follows a blend of dry condiments like red chill, coriander, jeera, mustard, fenugreek seeds, dry roasted with turmeric, ginger, pepper corn . This is made into paste with tamarind juice or pulp, 3-4 pods of garlic, curry leaves and onion. Later tempered with little oil and curry leaves and the fish added with the curry paste and cooked till done. It is traditionally prepared in clay pots which enhances the taste of the curry. Tastes best with red rice.

Preparation and Ingredients

See also