Fish Curry | Meen Gassi recipe with step by step photos and short video. Fish Curry | Meen Gassi : A mild spiced , flavorful fish curry from coastal regions of Mangalore is delicious with hint of tang and tone of sweetness from coconut is served with plain rice or boiled rice.
About this recipe
This fish curry is a popular curry from Mangalore , coastal area in Southern region of Karnataka . Coastal regions are popular for its wide varieties of tasty sea foods .
Meen in kannada means Fish and Gassi is curry, hence it's called as Meen Gassi in local language . Mangalorean Fish curry is quite popular across the globe and can be seen on menu of many restaurants too.
This curry is lightly spiced dish with a hint of tang flavor from tamarind and a very mild sweetish tone from coconut . Flavors balances so well with coconut oil that you end up having extra morsels of rice. Fish Curry is normally served with white rice or boiled rice and is popularly known as fish curry rice. If you haven't tried this dish yet , then I recommend you to try once to know why people love this so much.
Mangalore Fish curry gets its unique flavor from Jaargey / Malbar Tamarind / Kumdampuli . Jaargey is a dried exterior of a fruit which is sour in taste. If its not available , either tamarind or kokum can be used as an alternative , which do justice to the recipe. I have used tamarind here , you can even soak dried kokum and use it as well.
As its native of Mangalore , its needless to mention about the use of fresh coconut. Recipe here calls for use of coconut oil and fresh coconut . I must say , coconut oil adds lots of flavor to this dish. Hence don't skip on using coconut oil if you are keen about getting authentic Mangalore Fish Curry.
Types of fishes
Most common types of sea fish used for this curry are Pomfret , Kane (Lady fish) , Boothai (Sardines) and Bangude (Mackerel) . But incase if its not available in your region you can also try this recipe with Kingfish , Tilapia and Catfish. If you are used to eat fresh water fish then you can also try with Rohu and Catla. This curry tastes equally good with all kind of fishes and also with shripm and prawns.
Similar Fish recipes
My DH is very fond of Mangalore style Fish Curry. Also Neer Dosa with Chicken Gassi , Chicken Sukka , Kori Roti and Kane Masala fish fry are few of his favorites to mention . And I Love Fish fry ......, any fish for that matter , I Just Love It. Bangude Fish Fry , Chettinad style fish fry , Simple Fish Fry and Amritsari fish fry are few of the recipes which I often make at home.
We'll , let me stop here, if you also crave for fish , then try out any recipes from my space and let me know , how it turned out for you.
Step by Step Directions to make Fish Curry | Meen Gassi
Heat 2 tablespoon 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 ½ 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 add fish pieces .
Close lid and let fish cook for 10 minutes on medium heat.
When it comes to boil , open lid and keep on sim.
Whilst, 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.
Fish Curry | Meen Gassi - Mangalore Style
- 500 grams Fish
- 2 tablespoon Coconut Oil
- 1 Onions medium size
- 4 no's Green Chilies Slit
- 1 " inch Ginger grated
- 2 no's Tomatoes
- 3- 3.5 cups Water
- 2 teaspoon Salt or as required
To Grind into Masala Paste
- 1 cup Coconut
- 2 teaspoon Red chili powder
- 2 teaspoon Coriander powder
- 1 teaspoon Turmeric
- ½ teaspoon Jeera / Cumin Seeds
- ¼ teaspoon Fenugreek Seeds / Methi Seeds
- ¼ teaspoon Ajwain /Carom seeds
- ½ teaspoon Black Peppercorns
- 6 Garlic Cloves,medium size
- ½ Onion, medium size , roughly sliced
- Tamarind lemon size
- 2 tablespoon Coconut Oil
- 1 no Onions finely chopped
- 1-2 sprigs Curry leaves
- Heat 2 tablespoon 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 ½ 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.