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By Chef Chandan Prajapati

Meen Gassi Recipe / Mangalorean Fish Curry

This recipe is contributed by Chef Sai Kumar

MAIN INGREDIENT

Kingfish fillet cut into cubes – 500 gm

MASALA PASTE INGREDIENTS

Red chilli byadagi – 10 each

Coriander seeds – 50 gm

Cumin seeds – 1 tsp

Black peppercorn – ½ tsp

Garlic pods – 3 – 4 each

Coconut grated – 100 gm

Turmeric powder - ½ tsp

Water – 500 ml

OTHER INGREDIENTS FOR COOKING

Green chillies cut into half lengthwise – 3 TO 4 each

Ginger peeled and thinly sliced – use a 2 inch sized ginger

Tamarind water – soak 100 gm tamarind in 200 ml water

FOR TEMPERING

Coconut oil – 3 tbsp

Mustard seeds – 1 tsp

Curry leaves – 10 leaves

Small onion chopped – use 10 shallots

Red chilli powder- 1 tbsp

Turmeric powder – ¼ tsp

Salt to taste

Coconut milk – 50 ml

METHOD

Make the masala paste by adding all the ingredients for masala paste with the water in a blender and grind it to a smooth paste.

Heat a deep pan.  Add a cup of water. Add halved green chillies and sliced ginger with the masala paste and bring to a boil. Mash the tamarind in water for a minute and strain the water. Add the tamarind water to the pan. Simmer for 15 to 20 minutes till the masala is cooked.

Add the fish cubes and let it simmer for 5 more minutes.

Simultaneously heat another pan and prepare the tempering. Add coconut oil. Heat the oil and add mustard seeds and curry leaves and stir for 10 seconds. Now add the chopped shallots and cook till light brown. Then add red chilli powder, turmeric powder and salt. Stir for a minute and gently add this tempering to the previous pan where the fish is simmering.

Once the fish is cooked add coconut milk and give a stir and remove from the heat.

Serve with appam or steamed rice.

 

 

 

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