Mangalorean Fish Curry — Byadagi Chilli and Coconut (ಮಂಗಳೂರು ಮೀನು ಸಾರು)

Mangaluru (Mangalore), coastal Karnataka; the cuisine of the Tuluva communities (Tulu Brahmins, Bunts, and Catholics of the Tulu Nadu coast) is distinct from the rest of Karnataka and from Kerala, occupying a specific geographical and cultural niche

Mangalorean fish curry (ಮಂಗಳೂರು ಮೀನು ಸಾರು) from the coastal Karnataka city of Mangaluru uses the distinctive Byadagi chilli (ಬ್ಯಾಡಗಿ ಮೆಣಸಿನ ಕಾಯಿ, Capsicum annuum var. byadagi) — a deep burgundy-red, wrinkled, extremely low-heat chilli grown primarily in Dharwad and Haveri districts of Karnataka — whose colour is vivid and whose heat is very mild, making it the ideal chilli for visually intense curries that are not aggressive in heat. The curry base is a wet-ground coconut-chilli-coriander masala combined with kodampuli (Garcinia Cambogia, known locally as kudam puli or Malabar tamarind) for the distinctive sour note.

Served with neer dosa (thin, white, slightly crisp-edged rice crepe) or with plain rice. The mild heat of the Byadagi chilli makes this one of the most approachable South Indian fish curries while maintaining visual drama through colour.