Recipe to prepare BOOTHAI PULI MUNCHI


BOOTHAI PULI MUNCHI recipe by Navanitha B Shetty


10 Sardines, scaled, washed with salt and drained

Dry roast the spices

· Loads of red dry chilies(10 Kashmiri chilli)
· 11/2 tbsp coriander seeds
· 1 tsp jeera
· ½ methi seeds
· 1 tsp fennel seeds (saunf)
· ¼ tsp mustard seeds
· 1 tsp haldi
· Salt to taste
· Roast this in a little oil
1 large onion
1 inch ginger
3-4 garlic
Few curry leaves
Big lime size tamarind

· Tempering:

· 2tbsp coconut oil
· Few springs of curry leaves
· Method:

· Grind all the above ingredients finely into a thick paste. In a pan put 2 tbsp of oi,l heat it add curry leaves, then the masala and salt. Now add cleaned fish (better full size). Simmer for about 20 minutes. This should look like a thick gravy or pickle. (You can even put this into an oven after the tempering is done). Can be stored for many days.

This is a typical Muslim recipe cooked by the barri community in Mlore