Recipes, Sea food Recipes

Mangalore Fish Curry

Mangalore Fish curry

Mangalore Fish Curry also known as Meen Gassi. Fish curry that gets its unique flavour from Malabar tamarind ( garcinia gambogia). Mangalore fish curry tastes best served with neer dosas, akki rotis, or appams for a delicious meal.

Preparation Time: 15mins
Cooking Time: 30mins
Total Time: 45mins
Serving Size: 5

Ingredients

For Curry

  • 500gm King fish
  • 4 Tablespoons coconut oil (KPL shudhi)
  • 2 Tomatoes finely chopped
  • 1 Onion finely chopped
  • 4 Green chillies slit
  • 1 Inch ginger grated
  • 3½ Cup water
  • Salt to taste
  • 2 sprigs of curry leaves

For Paste

Preparation Method For Mangalore Fish Curry

  1. In a pan, heat 4 tablespoons of coconut oil and add 1 inch ginger grated, 4 green chillies and 1 onion. Saute well until the raw fish smell disappears. Add the 2 tomatoes, salt and cook until tomatoes turn slightly mushy.
  2. Soak small size tamarind in ½ cup warm water and keep aside.
  3. In a blender jar add 1 cup coconut, 2 teaspoon Thillai’s Kashmiri Chilli Powder, 2 teaspoons Thillai’s Nattu Malli Coriander Powder, 1 teaspoon Thillai’s Erode Turmeric Powder and ½ teaspoon Thillai’s Cumin seeds.
  4. Add ¼ teaspoon Thillai’s Fenugreek seeds, ¼ teaspoon carom seeds, ½ teaspoon Thillai’s Black Pepper, 6 garlic cloves and blend well with little water to make a fine paste.
  5. Add this paste into the cooked tomatoes and saute for about 5 minutes. Let the rawness of masala disappear, then add soaked tamarind juice and cook until the oil separates.
  6. Add 3 more cups of water and salt, bring it to boil on medium flame and then add 500gm king fish. Cover and cook for another 10 minutes. After a boil, open the lid and let the curry simmer.
  7. In another pan, heat oil and add 2 spring curry leaves, splutter curry leaves and chopped ½ onion, fry until brown and pour the tempering over the curry.
  8. Serve hot Mangalore Fish Curry with neer dosas, akki rotis or appams.