Meen Gassi (fragrant Fish Curry)
Meen Gassi is a traditional fragrant fish curry from the Mangalurean Cuisine, known for its rich flavors and aromatic spices.
Ingredients
- 500g fish (preferably kingfish or mackerel)
- 1 cup grated coconut
- 1 onion, finely chopped
- 2 tomatoes, chopped
- 1 inch ginger, chopped
- 4-5 garlic cloves
- 1 tsp turmeric powder
- 2-3 tbsp tamarind pulp
- 2-3 tbsp coriander seeds
- 1-2 tsp red chili powder
- 1-2 sprigs of curry leaves
- 2-3 tbsp coconut oil
- Salt to taste
Instructions
- Grind the grated coconut, coriander seeds, turmeric powder, red chili powder, ginger, and garlic to a smooth paste using a little water.
- Heat coconut oil in a pan and sauté the chopped onions until golden brown.
- Add the ground masala paste and cook for a few minutes.
- Add the chopped tomatoes and cook until they turn soft.
- Add tamarind pulp, curry leaves, and salt to taste. Mix well.
- Add the fish pieces and gently mix with the masala. Add water if needed to adjust the consistency of the curry.
- Cover and cook on low heat until the fish is cooked through and the flavors are well blended.
- Serve hot with steamed rice or neer dosa.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Fat
- 15g
- Carbohydrates
- 10g
Supplies
Pan Grinder Spatula
Tools
Knife Cutting board Mixing bowl
Serving suggestions
Serving suggestions: Meen Gassi pairs well with steamed rice, neer dosa, or appam.
Tips & tricks
Tip: Adjust the spice level according to your preference for a milder or spicier curry.
Cost
$15