Indian’s love for fish curry is truly eternal. With the advantage of location, Indians face no shortage of seafood, especially fish. From mustard paste to tomato gravy, Indians can cook fish in any gravy. One of such delicious fish curries is called ‘Meen Gassi’. Quite popular in the coastal belts of Mangalore, it's a tangy gravy made primarily with jaargey, a dried exterior of local Mangalorean fruit. We know you are already salivating and we won’t keep you waiting. Here’s the recipe if you want to try this curry at home.
INGREDIENTS
- 1 kilogram fish (of your own choice but preferably Mackerel)
- 1 tbsp coconut oil
- 7 curry leaves
- 1 tbsp grated ginger
- 2 onions, sliced
- 1 tsp mustard seeds
- 1 tsp fenugreek seeds
- 1 tsp carom seeds
- 2 green chillies, slit
- 1 tsp turmeric powder
- Salt, according to taste
For the curry powder
- 7-8 jaargey/1 tsp tamarind paste
- 5-6 cloves of garlic
- ¾ cup chopped onions
- ½ cup grated coconut
- 1 tsp chilli powder
- 5-6 byadgi chillies
- 2 tbsp coriander seeds
- 2 tbsp cumin seeds
- 2 tbsp fenugreek seeds
- 2 tbsp whole black peppercorns
- 2 tbsp coconut oil
- 1 tsp turmeric powder
METHOD
- Soak the jaargey in water overnight. Pass the water through a sieve and discard the rest.
- Heat oil in a pan, add the curry leaves and mustard seeds, and let the seeds splutter. Now, add the onions and cook them till they are translucent.
- Add the carom seeds and ground fenugreek seeds and mix well to combine.
- Next, grind the ingredients meant for the masala powder and add the masala to the onions and cook till the raw taste disappears.
- Bring the mixture to a curry-like consistency and add the fish, green chillies and grated ginger; cook till the fish is perfectly cooked.
- Remove from heat and garnish with chopped coriander leaves.
Regionally, this curry is eaten with rice. You can serve it with rice or roti. Make this curry on weekend and relish the flavours of Mangalore at your dining table.