Bangude pulimunchi is a Mangalorean mackerel based dish of coastal Karnataka in southwest India.
[1] Another local mackerel dish is bangude masala, which is popular in the coastal districts of Dakshina Kannada and Udupi.
Mackerel is common along the Arabian Sea coastline, and is widely consumed in the states of Kerala, Karnataka, Goa and Maharashtra.
Preparing Mangalorean bangude masala involves stewing skinned and cleaned mackerel in a thick gravy.
Recently, restaurants serving this dish have started using tomato puree and ketchups that are readily available in the market.