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

A spicy and tangy fish curry recipe with very few ingredients from Mangalore. Instagram: https://www.instagram.com/shingle_bel... Music by :    / ikson   #Shinglebellecooks #Mackerelcurry #Spicyfishcurry #Mangalorefishcurry #GSBrecipe #GSBfishcurry #tastyfishcurry #Mangaloreanfish #Fishcurry #Bangdafishcurry #Bangudemeencurry #Bangdaspicycurry #Southindianfishcurry #tastysouthindianfishcurry #Pullimunchi #fishpullimunchi 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.