Meen Gassi Fish Curry Recipes

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MANGALOREAN FISH CURRY / MANGALORE STYLE MEEN GASSI



Mangalorean Fish Curry / Mangalore Style Meen Gassi image

Recipe for Mangalorean Fish Curry / Mangalore Style Meen Gassi Recipe made with coconut milk. Fish Gassi Recipe. With step by step pictures.

Provided by Kannamma - Suguna Vinodh

Categories     Side Dish

Time 40m

Number Of Ingredients 11

2 teaspoon coconut oil
1 inch ginger, finely minced
2 sprigs curry leaves
1/2 cup chopped onions
3 green chillies, slit
1 tomato, chopped
gooseberry size tamarind
1 teaspoon salt
2 teaspoon saaru podi
500 grams fish steaks
200 ml coconut milk

Steps:

  • Heat coconut oil in a pan and add in the minced ginger, and curry leaves. Saute for a minute. Add in the finely chopped onions, green chillies and saute till the onions are soft. Once the onions are soft, add in the chopped tomatoes and saute for a couple of minutes.
  • Soak a gooseberry size tamarind in a cup of water for 15 minutes. Squeeze the tamarind well to extract the pulp. Discard the seeds and the fibre. Add in the tamarind pulp and the salt. Add in half a cup of water more. Add in 2 teaspoon of saaru podi. I have used homemade saaru podi. Here is the recipe. Saaru Podi is Karnata style masala powder used in a lot of curries. Let it simmer for 15 minutes.
  • Add in the fish pieces. Cover the pan with a lid and let it simmer for five minutes.
  • Add in the coconut milk and simmer for a couple of minutes more.
  • Remove from heat and serve hot!

MEEN GASSI (FISH CURRY)



Meen Gassi (Fish Curry) image

Sour with tamarind, full-bodied with coconut and smoldering with dry red chiles, this dish has roots in the coastal city of Mangalore. In India, a cook might reach for Byadagi chiles from Karnataka to stain the sauce a bright red color. In the United States, chiles de árbol are easier to find. A stone mortar and pestle is the best tool for grinding the curry paste; the finer you can get the coconut and chile, the smoother and richer the texture of the final sauce. From there, the recipe is very adaptable - replace the fillets with any fish you like, including nice oily ones like mackerel or sardines.

Provided by Tejal Rao

Categories     dinner, seafood, main course

Time 45m

Yield 4 servings

Number Of Ingredients 13

1 teaspoon kosher salt
1/2 teaspoon ground turmeric
4 skin-on fish fillets (about 1 1/2 pounds total), such as striped bass or snapper
1 teaspoon plus 1 tablespoon ghee
2 teaspoons whole coriander seeds
6 dry red chiles, such as chile de árbol
1 cup fresh or frozen grated coconut
1 tablespoon tamarind pulp
1 small yellow onion, finely chopped
1 (1-inch) piece fresh ginger, peeled and finely chopped (about 1 tablespoon)
1 green finger chile (or serrano chile), finely chopped
2 tablespoons coconut oil
Fresh cilantro sprigs, for garnish (optional)

Steps:

  • Mix together the salt and turmeric, then rub the mixture all over the fish and set aside.
  • In a small skillet, heat 1 teaspoon ghee over medium. Add the coriander seeds and toast until lightly brown and fragrant, about 2 minutes. Tip into a large mortar and pestle with red chiles and grind to small pieces. Add the coconut a little at a time and smash until no large pieces of chile or coconut are visible and a smooth paste forms. (This texture is worth the effort, as it gives the tangy, hot sauce its richness.) Add the tamarind last and mash to integrate it into the paste.
  • Choose a large, heavy skillet that will fit all the fish in a single layer. Add the remaining 1 tablespoon ghee and melt over medium-low heat. Add the onion, ginger and green finger chile, and sauté gently until the onion is cooked through and just starting to color, about 10 minutes.
  • Stir in the prepared coconut paste and 2 cups water, and bring to a boil over medium heat. Add the fish to the skillet skin-side up, reduce the heat to low, and simmer gently until the fish is cooked through, about 8 to 10 minutes depending on thickness, flipping fish halfway through. Spoon the coconut oil on top, and sprinkle with cilantro, if using.

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