Mangalorean Fish Curry / Mangalore Style Meen Gassi

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.

• 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

1. 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.
2. 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.
3. Add in the fish pieces. Cover the pan with a lid and let it simmer for five minutes.
4. Add in the coconut milk and simmer for a couple of minutes more.
5. Remove from heat and serve hot!

Notes

I have used Pollock fish filet today. You can use King Fish, Pomfret, Tilapia, Cat Fish etc…

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 30 mins
• Category: Side Dish
• Cuisine: Karnataka

• 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

1. 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.
2. 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.
3. Add in the fish pieces. Cover the pan with a lid and let it simmer for five minutes.
4. Add in the coconut milk and simmer for a couple of minutes more.
5. Remove from heat and serve hot!

Notes

I have used Pollock fish filet today. You can use King Fish, Pomfret, Tilapia, Cat Fish etc…

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 30 mins
• Category: Side Dish
• Cuisine: Karnataka

Find it online : https://www.kannammacooks.com/mangalorean-fish-curry/

Recipe for Carrot Chutney. Easy Carrot Chutney that goes perfectly well with idli and dosa. Spicy and tangy carrot chutney.

Heat oil in a pan and add in the mustard seeds and dried red chillies. Let the mustard seeds splutter. Add in the urad dal. Let the urad dal slightly brown.

Add in the chopped onions, carrots and the salt. Saute for five minutes. Add in the tamarind and the jaggery. Saute briefly for a minute more and remove from heat.

Allow the mixture to slightly cool. Grind to a smooth paste in a mixie / food processor adding about half a cup of water while grinding.

Serve with idli or dosa. Recipe for soft idli Recipe for set dosa Recipe for instant ragi dosa

• 2 teaspoon sesame or peanut oil
• 1/4 teaspoon mustard seeds
• 1 tablespoon urad dal
• 1 onion, sliced
• 2 carrots, diced
• 1/2 teaspoon salt
• a small piece tamarind ( half an inch ball)
• 1 teaspoon jaggery

1. Heat oil in a pan and add in the mustard seeds and dried red chillies. Let the mustard seeds splutter. Add in the urad dal. Let the urad dal slightly brown.
2. Add in the chopped onions, carrots and the salt. Saute for five minutes. Add in the tamarind and the jaggery. Saute briefly for a minute more and remove from heat.
3. Allow the mixture to slightly cool. Grind to a smooth paste in a mixie / food processor adding about half a cup of water while grinding.
4. Serve with idli or dosa.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 mins
• Cook Time: 10 mins
• Category: Chutney
• Cuisine: Tamilnadu