Meen Gassi (Mangalorean Fish Curry)
Fresh fish simmered in a robust ground coconut and byadgi chilli gravy, souring gently with kokum, the everyday fish curry of Mangalorean coastal homes.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 290 kcal
Equipment
- •Clay pot or kadai
- •Grinder
Nutrition
Per serving, approximate
- Calories
- 290 kcal
- fat
- 18 g
- carbs
- 8 g
- fibre
- 3 g
- protein
- 26 g
- calories
- 290 kcal
Instructions
- 1
Blend grated coconut, soaked byadgi chillies, coriander seeds, turmeric, garlic and a little water into a smooth thick paste.
- 2
Heat coconut oil in a clay pot or kadai (deep pan). Fry chopped onion until soft.
- 3
Add the ground masala (spice) paste. Cook for 3-4 minutes until fragrant.
- 4
Pour in water to make a medium-thick sauce. Bring it to a boil.
- 5
Add kokum pieces and salt. Simmer gently for 5 minutes.
- 6
Slide in the fish pieces gently. Simmer uncovered for 8-10 minutes without stirring too much, until the fish is cooked through.
- 7
Scatter curry leaves on top. Take the pan off the heat and let it rest for a few minutes before serving.
Chef's tips
Use kokum rather than tamarind for the authentic tangy-fruity coastal flavour, and avoid over-stirring once the fish is added so the pieces stay whole. This curry tastes even better the next day once the flavours settle.
Ingredient substitutions
- kokum → tamarind pulp, though the flavour will be sharper and less fruity
Storage
Refrigerate for up to 2 days; flavour improves overnight.
Reheating
Reheat gently on low heat to avoid overcooking the fish further.
Common mistakes to avoid
- •Overcooking the fish by stirring vigorously, which breaks it into flakes.
Serving suggestions
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