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MANGALOREAN FISH CURRY RECIPE

MANGALORE FISH CURRY RECIPE /MANGALORE MEEN GASSI RECIPE

RECIPE BY SUSHEELA POOJARI

Mangalorean fish curry, also known as Meen Gassi in the local language of Karnataka, is a fish curry .

Mangalore Fish Curry tastes  fantastic when paired with neer dosa, sanas ,appam  or steamed rice. Mangalore is in the state of Karnataka and has a vast coastline. Mangalore fish curry uses coconut and tamarind along with chillies to make this delicious fish curry. 

INGREDIENTS

  • Cleaned  fish – 500 grms
  • Freshly grated coconut – ¾  cup
  • Turmeric pwdr – ¼  tsp
  • Bedgi red chilli – 12 TO 15 or as per taste
  • Kashmiri – 3 OR 4 [ OPTIONAL – ADDED FOR COLOUR ]
  • Onion – 1 small
  • Coriander seeds – 5 tsp
  • Jeera – ½ tsp
  • Rai – ½ tsp
  • Peppercorn – 10 nos
  • Methi seeds – ¼ tsp
  • Ajwain – ¼ tsp
  • Garlic – 5
  • Green chilli – 3 or 4
  • Ginger finely minced – 1 tsp
  • Tamarind – lemon size
  • Tomato – 1 small
  • Coconut Oil – 2 tbsp
  • Curry leaves – few
  • Coconut oil – 2 tbsp
  • Salt to taste

PREPARATION

  1. Marinate the fish with little salt and turmeric .
  2. Soak tamarind in 1 cup hot water and extract the juice .
  3. Heat a pan with 1 tsp oil and roast the dry red chilli , remove and keep aside .
  4. Add coriander seeds + jeera + rai + methi seeds + rai + pepper corn and roast it till aromatic for few seconds and off the flame .
  5. Now take the roasted items and grind into fine powder .
  6. Next add coconut + onion + tomato + garlic and grind.
  7. Now add the tamarind juice and grind into very fine paste .

METHOD

Heat oil in a pan .

Add the curry leaves and give amix.

Add the ground paste and mix well.

Stir and cook for 3 to 4 mins till oil separates.

Add 2 1/2 to 3 cup water and mix.

Add green chilli  + ginger + salt and bring it to a roll boil .

Once it starts boiling , allow it to boil for 2 to 3 mins.

Add the fish and give a gentle mix.

Cover and cook on medium flame for 15 to 20 mins till the fish is done.

In between swirl the pan or give a gentle mix.

Once done off the flame.

Allow the curry to rest for minimum 30 mins before serving .

MORE FISH RECIPES – https://maryzkitchen.com/?s=fish

NOTE

  1. Mangaloreans avoid tomato .
  2. Adjust red chilli as per taste .
  3. You can use fish like pomfret, sardines, mackerel, tilapia, kingfish, catfish or catla for this recipe.
  4. Coconut oil gives this dish an authentic flavour.

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