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Meen gassi or Mangalorean fish curry recipe

Meen Gassi | Mangalorean Fish Curry | Video

Meen gassi featuring delicious fish cooked in spicy, tangy and vibrant coconut tamarind sauce
5 from 43 votes
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Course: Side Dishes
Cuisine: Indian
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Author :Nish Kitchen
Servings 4

Ingredients

Tamarind pulp:

  • 1 lemon sized tamarind
  • ¼ cup water

Masala:

  • 7-8 dried red chilies preferably Kashmiri red chilies
  • 3 teaspoons coriander seeds
  • 1 teaspoon cumin seeds
  • ½ teaspoon black peppercorns
  • ½ teaspoon mustard seeds
  • ¼ teaspoon fenugreek seeds
  • 1 - inch fresh ginger peeled and chopped
  • 2 garlic cloves peeled and chopped
  • 1 cup grated coconut
  • ¼ teaspoon ground turmeric turmeric powder

Fish curry:

  • 1 tablespoon oil or ghee
  • 1 cup chopped onions
  • 1 green chili sliced
  • 1 sprig of curry leaves
  • 1 cup water
  • 700 g salmon fillet cut into large cubes
  • Salt to taste
  • Curry leaves to garnish

Instructions

  • Place tamarind and water in a small bowl. Let it soak for 10 minutes. Squeeze out tamarind and pass through a sieve. Discard solid bits. Set aside.
  • Place dried red chilies, coriander seeds, cumin seeds, black peppercorns, mustard seeds and fenugreek seeds in a small pan over low heat. Fry, stirring constantly, for about 5-6 minutes or until lightly toasted. Process to a fine powder. Add ginger, garlic, coconut, ground turmeric and tamarind pulp. Grind to a smooth paste. Set aside.
  • Heat oil or ghee in a large frying pan or skillet over medium heat.
  • Add onions and green chilies. Sauté, stirring occasionally, for about 2-3 minutes or until browned.
  • Add masala paste, curry leaves and water. Stir to combine. Season with salt. Bring to a boil. Simmer for about 3 minutes.
  • Add fish. Stir very gently. Cook, covered, for 10-12 minutes. Add more water if needed.
  • Garnish with curry leaves.
  • Serve this with: Naan, Rice, Neer Dosa, Dosa, Appam

Video

Notes

  1. Traditionally, byadgi chilies are used in this recipe. However, you can replace them with regular or Kashmiri red chilies. Add more or less chilies depending on your taste preference .
  2. Use coconut oil for authentic taste
  3. You can make this curry with salmon, mackerel, cod or sardines
  4. Serve this curry with rice, roti, naan, neer dosa or appam

Nutrition

Serving: 1g | Calories: 676kcal | Carbohydrates: 50g | Protein: 44g | Fat: 35g | Saturated Fat: 12g | Polyunsaturated Fat: 20g | Cholesterol: 118mg | Sodium: 336mg | Fiber: 8g | Sugar: 28g