Mangalorean Fish Curry Mangalore Style Meen Gassi Food

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.

MEEN GASSI (FISH CURRY)

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.