Meen Gassi (spicy Fish Curry)
Meen Gassi is a popular spicy fish curry from Mangalurean Cuisine that is bursting with flavors of coconut, tamarind, and aromatic spices. This dish is a perfect blend of tangy and spicy, and it pairs wonderfully with steamed rice or neer dosa.
Ingredients
- 500g fish (preferably kingfish or mackerel), cut into pieces
- 1 cup grated coconut
- 1 onion, finely chopped
- 1 tomato, chopped
- 1 tbsp tamarind paste
- 1 tsp turmeric powder
- 2-3 tbsp ghee or oil
- 1 tsp mustard seeds
- 4-5 dried red chilies
- 1 sprig curry leaves
- Salt to taste
Instructions
- Marinate the fish pieces with turmeric powder and salt. Set aside for 10 minutes.
- Grind the grated coconut with a little water to make a smooth paste.
- Heat ghee or oil in a pan and add mustard seeds. Once they start to splutter, add dried red chilies and curry leaves.
- Add chopped onions and sauté until they turn golden brown.
- Add the chopped tomato and cook until it turns mushy.
- Now, add the marinated fish pieces and cook for a few minutes.
- Pour in the ground coconut paste, tamarind paste, and salt. Add water to achieve the desired consistency.
- Simmer the curry for 10-15 minutes until the fish is cooked and the flavors are well blended.
- Adjust the seasoning and serve hot with steamed rice or neer dosa.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 25 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Fat
- 20g
- Carbohydrates
- 10g
Supplies
Pan Spatula Bowl
Tools
Grinder
Serving suggestions
Serving suggestions: Serve hot with steamed rice or neer dosa.
Tips & tricks
Tips: Adjust the spiciness by adding or reducing the number of dried red chilies according to your preference.
Cost
$15