Mangalorean cuisine (Tulu: ಕುಡ್ಲದ ವನಸ್) is a collective name given to the cuisine of Tulu Nadu region of India which comprises cuisines like Udupi as well as cuisine of other Mangalorean communities. Mangalorean cuisine is largely influenced by the South Indian cuisine, with several cuisines being unique to the diverse communities of the region. Coconut and curry leaves are common ingredients to most Mangalorean Curry, as are ginger, garlic and chili. Mangalorean Fish Masala Fry is popular dish in Karnataka.
Mangalore is as familiar as like my hometown for me, since most of my close knits are living there. This recipe is influenced from my aunt’s kitchen. This go well with rice and dal.
- Mackerels (Ayla) 2 Nos. (Or King Fish Slice, Pomfrets)
- Bafat Powder 1 Teaspoon.
- Chilly Powder 2 Teaspoon.
- Turmeric Powder 1/4 Teaspoon.
- Curry Leaves as required.
- Lime Juice 1 Teaspoon.
- Salt and Oil as required.
Note. Bafat Powder is a mixture of Cumin, Cinnamon, Cloves, Chillies and Coriander.
For Masala (Grind the following Ingredients smoothly) ;
- Dry Kashmiri Chilles 6-7 Nos.
- Cumin Seed 1/2 Teaspoon.
- Small Onions (Pearl Onion) 2-3 Nos.
- Ginger 1/2 Teaspoon.
- Garlic 2 Pods.
- Tomato 1 Nos.
- Vinegar 1 Teaspoon.
- Onion 1 Nos nicely chopped.
- Curry Leaves.
- Marinate Mackerels with the ingredients (Add Water if required) and set aside for about 30-40 minutes.
- Take your favourite pan with oil and fry the Marinated Mackerels and keep aside.
- In a deep bottomed Pan, pour little oil and Sauté with Onion and Curry leaves till it become transparent.
- Add Masala paste and Salt;
- Sauté till you get the nice aroma, or oil get separated from masala.
- Place the fried fish over the Masala, and coat the masala gently around the fish.
- Cook for five minutes on low flame.
- Garnish with curry leaves and Tomato (Or as you Like)