Recipe for Mangalorean Fish Curry / Mangalore Style Meen Gassi Recipe made with coconut milk. Fish Gassi Recipe.
This is a very simple recipe for Mangalore style fish curry. The star ingredient in the recipe is the masala powder made with Byadagi chillies. The flavour and colour the chillies impart cannot be beat. Here is how to do the curry.
Heat coconut oil in a pan and add in the minced ginger, and curry leaves. Saute for a minute. Add in the sliced 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. Do not simmer for a long time after adding the coconut milk. I have used canned coconut milk today. You can use fresh coconut milk too. If using fresh coconut milk, use a combination of first and second coconut milk. Here is the recipe for making coconut milk at home.
Serve the fish curry with rice or chapati.
Mangalorean Fish Curry / Mangalore Style Meen Gassi
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 4 servings 1x
Pin RecipeDescription
Recipe for Mangalorean Fish Curry / Mangalore Style Meen Gassi Recipe made with coconut milk. Fish Gassi Recipe. With step by step pictures.
Ingredients
- 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
Instructions
- 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!
Notes
I have used Pollock fish filet today.
You can use King Fish, Pomfret, Tilapia, Cat Fish etc…
- Category: Side Dish
- Cuisine: Karnataka
Mangalorean Fish Curry / Mangalore Style Meen Gassi
Under ‘Instructions 1″, (the first paragraph), it says – “Add in the finely chopped onions”. However, onions are not listed in the list of Ingredients.
My question is: How many onions should be used?
Will greatly appreciate a reply.
Thanks
Half cup chopped onions. Have updated the same. Thank you.
I am mangalorian…. But kannama proper mangalore fish curry we not useing tomato and coconut milk. We use tamarind and grated coconut to grind.And saaru pudi no one use to prepare fish curry.
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Hi Kannama,
How many onions? Thanks for sharing your recipes
Thank you!
where do u get to buy this podi?
sorry, i missed the link 🙂
Thanks so much for the fish curry recipe. It worked out splendidly and was explained in such clear and systematic terms.
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Thank you so much. Glad you liked the recipe. Happy cooking.
Very good recipe, thank you ! Made with cod fish steaks.
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Thank you!