ತೊರಕೆ ಪುಳಿ ಮುಂಚಿ |ವಾಗೊಳೆ ಆಂಬೊಟ್ ತೀಕ್ |Stingray fish spicy tangy curry|Mangalorean coastal delicacy

Stingray Fish Pulimunchi is a classic Mangalorean seafood delicacy made with tender stingray fish cooked in a fiery, tangy red chilli masala. The word Pulimunchi means "sour and spicy," perfectly describing this flavorful dish. The firm, meaty texture of stingray absorbs the rich masala beautifully, making every bite delicious. Prepared with Byadgi red chillies, garlic, tamarind, and coconut oil, this traditional coastal curry is best enjoyed with hot boiled rice or neer dosa. Ingredients: 1kg stingray fish, cleaned and cut into medium-sized pieces ½ tsp turmeric powder Salt to taste 2 cups water For the Pulimunchi Masala: 10–15 dried Byadgi red chilies 5 Kashmiri chilies 1 tbsp coriander seeds 1 tsp cumin seeds 6–8 garlic cloves Lemon-sized tamarind 1 onion 1/2 tsp turmeric powder For Tempering (Optional): 1 tbsp coconut oil 1 tsp mustard 1/4 tsp fenugreek seeds 2 inch ginger 1 pod garlic 25 shallots 2 green chilies 2 sprigs curry leaves Method: Prepare the masala: Grind the masala and keep it aside. Heat 1 tablespoon coconut oil in a pan. Add mustard, fenugreek seeds, ginger, garlic, green chilies, onions and curry leaves and fry well. Prepare the curry: Add the ground masala, Bring it to a gentle boil. Add the fish: Carefully place the stingray pieces into the simmering curry. Do not stir with a spoon; gently swirl the pan to avoid breaking the fish. Cook: Simmer on low flame for 8–10 minutes until the fish is fully cooked and has absorbed the flavors of the masala. Rest: Let the Pulimunchi rest for 15–20 minutes before serving so the flavors deepen. Serving Suggestion: Serve hot with boiled rice (ukda rice), steamed rice, neer dosa, or kori rotti for an authentic Mangalorean coastal meal. Tip: Using a clay pot enhances the authentic taste of Pulimunchi, and Byadgi red chilies give the curry its signature deep red color without making it excessively spicy. 😊🐟🌶️🥥