Mangalorean fish curry
This classic Mangalorean Fish Curry, also known as Meen Gassi, is a harmonious blend of tangy tamarind, fiery Byadgi chillies, and creamy coconut curry. Fresh catch simmered in a hand-ground masala of roasted spices creates a deeply aromatic and authentic coastal experience that pairs perfectly with Neer Dosa or steamed red rice.
Equipment
- 1 coconut scrapper
- 1 mixer grinder
- 1 deep pot
- 1 large spoon
- 1 chopping board
- 1 tadka pan
Ingredients
- 1 kg Pomfret or King fish (Surmai)
- 1 tbsp cold pressed coconut oil
- 1 onion finely chopped lengthwise
- 2-3 slit green chillies
For the masala
- 1 coconut freshly grated
- 8-10 kashmiri chillies
- 4-6 bedgi chillies or as per tolerance
- 2 tbsps coriander or dhania seeds
- 1 tsp jeera or cumin seeds
- 1 tsp rai or mustard seeds
- 1/2 onion roughly chopped
- 1/4 tsp haldi or turmeric powder
- small lemon sized ball of tamarind
- 400-500 ml water for grinding
For the tempering
- 1 tbsp cold pressed coconut oil
- 1 tsp rai or mustard seeds
- 5-6 kadi patta or curry leaves
- 2 red chillies broken into 4 halves
For garnishing
- 2 tbsps finely chopped coriander
Instructions
- After marrying into a Mangalorean Christian family, this fish curry was one of the first traditional recipes I learnt to prepare. Originally handed down by my mother-in-law and refined with my own personal touches over the years, this authentic preparation remains one of the finest seafood dishes you will ever experience. I invite you to join me on this journey as we recreate this comforting coastal classic.
- So let's begin!
- Cut, clean and wash the fish. Marinate it in some salt and haldi powder and keep aside for 30 mins, while we prepare the curry paste.
- For preparing the paste, grind the ingredients listed above – coconut, kashmiri red chillies, bedgi chillies, coriander seeds, cumin seeds, mustard seeds, 1/2 an onion, haldi powder and small ball of tamarind, with 400 – 500 ml water. Do not add all the water together. Add little at a time until you get a smooth, silky paste.
For preparing the curry
- Add 1 tbsp cold pressed coconut oil to a deep pot. Once it becomes hot add in the slit green chillies and the chopped onions. Saute till translucent.
- Now add in ground paste, add required amount of water to adjust consistency. Add salt to taste.
- Now bring the curry masala to a boil.
- Once it starts boiling, make the flame medium to low and add in the fish pieces one by one. Gently stir so as not to break the fish. Let the fish cook in the curry for 3 to max 5 mins. Do not cook for more than 5 mins or you risk breaking up the fish.
- While the fish is cooking, let us quickly prepare the tempering.
To prepare the tempering
- Add 1 tbsp cold pressed coconut oil to a tadka pan. Once it becomes hot, add in 1 tsp mustard seeds. Once they start spluttering, add in the kadi patta. Saute 5 seconds and switch off the flame. Now add in the broken red chillies and saute 2 seconds.
- Now pour this tempering immediately on the fish curry and switch off the flame. Cover the lid for 5 mins until the smokiness and flavors of the tempering are properly infused in the curry.
- After 5 mins, open the lid and gently mix. Garnish with finely chopped coriander.
- Serve hot with neer dosas or steamed mangalorean red rice, a.k.a. matta rice or ukde tandul (in konkani). Enjoy!