Fish Gassi, also known as Meen Gassi, is a traditional fish curry from the coastal regions of Karnataka, India. It’s a tangy and spicy dish that pairs wonderfully with rice or neer dosa. Here’s how to make it:
Ingredients:
For the Masala Paste:
- 1 cup grated coconut
- 1 onion, roughly chopped
- 4-5 dried red chilies (adjust according to spice preference)
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 1-inch piece of ginger
- 4-5 garlic cloves
- 1 tablespoon tamarind paste
For the Curry:
- 500g fish fillets (such as kingfish or pomfret), cut into cubes
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 onion, finely chopped
- 2 tomatoes, chopped
- 1 teaspoon turmeric powder
- Salt to taste
- A handful of fresh coriander leaves, chopped
Optional:
- Curry leaves for tempering
- 1 green chili, slit lengthwise (for extra heat)
Instructions:
- Prepare the Masala Paste:
- In a blender, grind all the ingredients listed under “Masala Paste” to a smooth paste by adding a little water. Set aside.
- Cooking the Fish:
- Marinate the fish pieces with a little turmeric powder and salt. Set aside for about 15-20 minutes.
- In a pan, heat oil over medium heat. Fry the fish pieces until they turn golden brown. Remove them from the pan and set aside.
- Prepare the Curry:
- In the same pan, add a little more oil if needed. Add mustard seeds and let them splutter.
- Add chopped onions and sauté until they turn translucent.
- Add the ground masala paste and cook for 5-7 minutes until the raw smell disappears and the oil separates from the masala.
- Add chopped tomatoes, turmeric powder, and salt. Cook until the tomatoes are soft and mashed.
- Add 2 cups of water and bring the curry to a boil. Let it simmer for 5-7 minutes.
- Add the Fish:
- Gently add the fried fish pieces to the curry. Be careful not to break them.
- Cover and cook for another 5-7 minutes on low heat until the fish is cooked through and the flavors are well combined.
- Tempering:
- In a small pan, heat a little oil. Add mustard seeds and curry leaves (and slit green chili if using). Let them splutter.
- Pour this tempering over the fish curry.
- Garnish and Serve:
- Garnish the Fish Gassi with freshly chopped coriander leaves.
- Serve hot with steamed rice or neer dosa.
Enjoy the rich flavors of Fish Gassi!
