📝 About This Recipe
Hailing from the sun-drenched shores of Karnataka, this authentic Mangalorean Fish Curry, known locally as 'Meen Gassi', is a symphony of bold flavors. It features a luscious, velvety gravy made from fresh coconut, fiery Byadgi chilies, and the signature tang of tamarind. This dish perfectly captures the soul of coastal Indian cooking, offering a complex balance of heat, creaminess, and acidity that elevates fresh seafood to legendary status.
🥗 Ingredients
The Seafood
- 500 grams Kingfish, Pomfret, or Sea Bass (cut into medium-sized steaks or fillets)
- 1/2 teaspoon Turmeric powder (for marination)
- 1/2 teaspoon Salt (for marination)
The Roasted Spice Paste
- 1.5 cups Freshly grated coconut (packed)
- 6-8 pieces Dried Byadgi chilies (for deep red color and mild heat)
- 2 tablespoons Coriander seeds
- 1/2 teaspoon Cumin seeds
- 1/2 teaspoon Black peppercorns
- 1/4 teaspoon Fenugreek seeds (Methi) (do not exceed or it will turn bitter)
- 4 pieces Garlic cloves (peeled)
- 1 tablespoon Tamarind paste (or a marble-sized ball soaked in warm water)
The Curry Base & Tempering
- 2 tablespoons Coconut oil (essential for authentic flavor)
- 1 medium Red onion (finely sliced)
- 1 inch Fresh ginger (julienned)
- 2 pieces Green chilies (slit lengthwise)
- 2 sprigs Fresh curry leaves
👨🍳 Instructions
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1
Begin by cleaning the fish thoroughly. Rub it with 1/2 teaspoon turmeric and 1/2 teaspoon salt, and set aside to marinate for 15-20 minutes.
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2
In a small pan over medium-low heat, dry roast the dried red chilies, coriander seeds, cumin seeds, peppercorns, and fenugreek seeds until they become aromatic (about 2-3 minutes).
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3
Transfer the roasted spices to a high-speed blender. Add the grated coconut, garlic cloves, and tamarind paste.
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4
Add about 1/2 cup of water and grind the mixture into a very smooth, fine paste. The texture should be velvety, not gritty.
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5
Heat 2 tablespoons of coconut oil in a wide, heavy-bottomed clay pot (manchatti) or a deep skillet over medium heat.
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6
Add one sprig of curry leaves and the sliced onions. Sauté until the onions become translucent and soft, but not browned.
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7
Add the julienned ginger and slit green chilies. Stir for 1 minute until the raw aroma of ginger disappears.
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8
Pour the prepared coconut-spice paste into the pot. Stir well to combine with the aromatics.
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9
Add 1 to 1.5 cups of water to adjust the consistency. The curry should be thick enough to coat a spoon but fluid enough to pour over rice.
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10
Bring the gravy to a gentle simmer. Let it cook for 5-7 minutes on low heat until the oil begins to separate slightly on the surface.
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11
Carefully slide the marinated fish pieces into the simmering gravy. Ensure they are fully submerged.
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12
Cover the pot and cook on low heat for 6-8 minutes, or until the fish is opaque and flakes easily with a fork. Do not overcook.
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13
Gently swirl the pot instead of stirring with a spoon to avoid breaking the delicate fish pieces.
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14
Turn off the heat. Garnish with the remaining fresh curry leaves and a tiny drizzle of raw coconut oil for a final aromatic punch.
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15
Let the curry rest for at least 15 minutes before serving to allow the flavors to penetrate the fish.
💡 Chef's Tips
Always use fresh coconut; desiccated coconut will not provide the same creamy richness. Byadgi chilies are key for that vibrant red color without making the curry blow-your-head-off spicy. Avoid using a spoon to stir once the fish is added; instead, hold the handles of the pot and give it a gentle circular shake. If you can't find Kingfish, any firm white fish or even prawns work beautifully with this base. For the best flavor, cook this in a traditional clay pot which retains heat and adds an earthy depth.
🍽️ Serving Suggestions
Serve steaming hot with 'Neer Dosa' (lacy, thin rice crepes) for an authentic Mangalorean experience. Pairs perfectly with 'Kucha' (parboiled red rice) which stands up well to the thick gravy. Accompany with a side of spicy vegetable stir-fry (Poduthuval) and a crisp papadum. Enjoy with a glass of chilled Sol Kadhi (a refreshing kokum and coconut milk drink) to balance the spices.