Mangalorean Fish Curry Recipe for a Delightful Weekend Meal

Mangalorean fish curry, also known as Meen Gassi in the local language of Karnataka, is a fish curry that gets its unique flavour from Malabar tamarind. Another primary ingredient of this curry is fresh coconut; the sweetness of which blends with the tangy tamarind, to give it a perfectly balanced flavour. Take a look at the following recipe to learn how to make authentic Meen Gassi.

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Print Recipe
Mangalorean Fish Curry Recipe for a Delightful Weekend Meal
Course Main Dish
Cuisine Indian
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
For curry
For paste
Course Main Dish
Cuisine Indian
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
For curry
For paste
Instructions
  1. In a heavy-bottom pan, heat some coconut oil and add ginger, green chillies and onion. Sauté until the raw scent disappears. Add the tomatoes, salt and cook until tomatoes turn slightly mushy.
  2. Blend all the paste ingredients with little water to make a fine paste. Add this paste into the cooked tomatoes and sauté for about 5 minutes. Let the rawness of masala disappear, then add half a cup of water and cook until the oil separates and is visible on top.
  3. Add 3 more cups of water and salt, bring it to boil on medium flame and then add the fish. Cover and cook for another 10 minutes. After a boil, open the lid and let the curry simmer. In another pan, heat oil and splutter curry leaves and chopped onion, fry until brown and pour the tempering over the curry.
  4. Serve hot with rice, roti or dosa.
Recipe Notes

Recipe Tip

You can use fish like pomfret, sardines, mackerel, tilapia, kingfish, catfish or catla for this recipe.

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Frequently Asked Questions

Is coconut oil necessary for this recipe?

No. You can use any other oil if you don’t prefer coconut oil. However, coconut oil gives this dish an authentic flavour.

What can I use to add a tangy flavour to the curry if tamarind isn’t available?

You can use vinegar, kokum or lemon juice instead of tamarind to add a tang to the curry.

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