Mangalorean Bangude Masala
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This is a dish made of cooked Mackerel fish served commonly in households and eateries along the Karavalli coastline, in South-western India. This dish is much loved and much consumed in the coastal districts of Dakshin Kannada and Udupi.
Bangude in Tulu/Konkani and in the various dialects spoken along the Konkan/Karavalli coast means Mackerel. Mackerel being much common along the Arabian Sea coastline is widely consumed in the states of Kerala, Karnataka, Goa and Maharashtra.
Preparation & Ingredients Preparing Mangalorean Bangude Masala involves stewing skinned and cleaned mackerel in a thick gravy. Even though most sea food-gravies consumed along the Arabian Sea coast have generous amounts of grated coconut, the bangude masala gravy is exempted from this. The ingredients for the gravy are garlic, coriander, red chilli powder, ginger, onion and tomatoes. However in coastal Kerala generous amounts of grated coconut too are 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 corriander leaves are used to garnish this dish.
Traditionally, tamarind was used to impart tanginess to the dish. Interestingly another local Mackerel based dish of coastal Karnataka known as Bangude pulimunchi is prepared in much the same way as the above mentioned dish with the only difference lying in the excessive use of tamarind-water in pulimunchi. Pulimunch/pulimunchi literally means "a gravy rich in tamarind juice". So it would not be wrong to consider mnagalorean Bangude Masala as a "modern fast food" version of the traditional Bangude Pulimunchi.
Availabilty This dish is readily available in several eateries along the Konkan coast. Mangalore city has some restaurants known for their expertise in dishing out Bangude Masala curry. This dish goes down well with breads like Chappathi, Pathiree - rice rotis, Kerala paranthas, appam etc . This dish can also be consumed with rice. The tangy taste imparted by the tomatoe rich gravy has made this dish a favourite with people consuming alcoholic drinks.
Some of the restaurants in Mangalore which serve this dish are:
- Sharath restaurant - This is located near the Mukka beach which is located close to the National Institute of Technology, Surathkal, Karnataka.
- Sadanand restaurant - This drive in restaurant is located at Surathkal, about 20 km from Mangalore.
- Lalith bar & restaurant - Located at Hampaknkatta junction in Mangalore, adjacent to KMC Mangalore.
- Kairali Family Restaurant - Located adjacent to St Milagres church close to Mangalore railway station.
- National Palace Restaurant - Close to Mangalore private bus stand.
- Adarsh Lunch home - at Surathkal. This eatery is more famous for its beef sukka and boiled rice
