Bangalore Fish Curry Recipes

KERALAN FISH CURRY

Steps:

• Peel and finely slice the shallots, garlic and ginger. Trim and finely slice the chilli. Cut the fish into chunks.
• Heat a lug of groundnut oil in a large pan, add the mustard seeds and curry leaves and cook until the seeds start to pop.
• Add the shallot, garlic, ginger and chilli, and cook on a medium heat for 5 minutes, or until softened.
• Mix the chilli powder and turmeric together with a splash of water, and stir into the pan. Fry for 1 minute, then add the fish, coconut milk and tomatoes.
• Season, bring to the boil, then simmer for 20 minutes, or until the fish is cooked and the sauce has reduced.
• Pick, chop and scatter over the coriander leaves. Delicious served with basmati rice and warm naan bread.

FISH CURRY | MEEN GASSI - MANGALORE STYLE

Steps:

• Heat 2 Tbsp of coconut oil in a heavy bottom pan.
• Add ginger , green chili and finely chopped onion . Fry till raw smell goes off.
• Now add in chopped tomatoes , pinch of salt and cook till tomatoes look pulp.
• Whilst prepare masala paste by blending coconut , chili powder , coriander powder , tamarind, garlic , peppercorns , methi seeds and ajwain into a fine paste. Add little water while blending to make fine paste.
• Add this ground masala into above cooked tomatoes.
• Saute and cook masala paste for 5 minutes, till rawness of masala paste goes off.
• Add 1/2 cup of mixer rinsed water and cook masala till specks of oil is seen on top.
• Now add 3 cups of water and salt to taste , bring it to boil .
• Keep flame on medium heat and now add fish pieces .
• Close lid and continue to cook for 10 minutes.
• When it comes to boil , open lid and keep curry on simmer.
• Meanwhile , heat oil in a Tadka / season pan , add curry leaves and chopped onions fry till onions turns brown.
• Pour seasoning / tadka over fish curry and turn off the stove.
• Serve Fish curry with plain rice or boiled rice.

BANGALORE FISH CURRY

Steps:

• Cut halibut into chunks and set aside.
• Slice shallot thinly. Gently fry shallot, garlic and ginger for 5 minutes, or untill the shallots are soft.
• Add chilli powder, tumeric, garam marsala and funugreek and cook for a further 2 minutes.
• Add coconut milk and heat till the coconut milk bubbles.
• Add halibut chunks, curry leaves and salt and pepper to taste. Cook over a low heat for 15 to 20 minutes.
• Mix cornflour with a little water and add to the dish to thicken.

MANGALOREAN FISH CURRY (MEEN GASSI)

Steps:

• In a bowl, soak jaargey in water for 6-8 hours or leave it overnight. After the stipulated time remove the soaked jaargey pieces from the water and discard it. Pass the water through a sieve to remove any remnant bits of jaargey. Set the jaargey water aside.
• Heat oil in a kadhai or a wok over medium heat. Once hot, add mustard seeds to it. As they start spluttering, add kadipatta to the oil. Let it fry for around 20 seconds and then add onions and fry them till they are translucent. Add ground ajwain and methi seeds and mix well. Reduce heat to low.
• Grind garlic, onions, coconut, salt, turmeric, chili powder, Kundapur masala powder and jaargey water to make it into a fine paste. (Note - to save time, you can also grind this gassi masala as the onions are frying). Also, if you are using tamarind paste, make sure to add approximately 1/4th - 1/2 cup water or as needed while grinding the masala.
• Add the ground paste to the onions and add 1 cup of water or enough water to make it into a curry like consistency. Increase heat to medium-high.
• When the gravy starts to boil, add the cut fish, green chilies, and grated ginger and cook until done.
• Serve hot with steamed rice.