A classic Mangalorean fish curry featuring delicate ladyfish simmered in a thick, tangy, and spicy coconut gravy. This coastal Karnataka specialty is aromatic with roasted spices and pairs perfectly with steamed rice or neer dosa.
Prep20 min
Cook30 min
Soak15 min
Servings4
Serving size: 1 cup
438cal
31gprotein
26gcarbs
Ingredients
500 g Ladyfish (Cleaned and cut into 2-inch pieces)
1.5 cup Fresh Grated Coconut
8 pcs Byadgi Red Chilies (Stems removed, for color)
4 pcs Guntur Red Chilies (Stems removed, for heat (adjust to taste))
2 tbsp Coriander Seeds
1 tsp Cumin Seeds
0.25 tsp Fenugreek Seeds
1 lime-sized ball Tamarind (Soaked in 1/2 cup warm water)
Master the art of cooking perfectly fluffy, separate grains of basmati rice with this foolproof method. An essential foundation for countless Indian meals, this simple recipe yields aromatic, non-sticky rice every time, ready to accompany your favorite curries, dals, and sabzis.
A classic Karnataka-style cucumber and moong dal salad. This crunchy, tangy, and light salad is incredibly refreshing and easy to make, perfect as a side for any South Indian meal or as a festive offering.
About Kane Gassi, Boiled Rice and Southekayi Kosambari
Aromatic Kane Gassi with fluffy rice & a gut-friendly cucumber salad. Soul-satisfying comfort food!
This udupi dish is perfect for lunch. With 815.92 calories and 40.690000000000005g of protein per serving, it's a nutritious choice for your meal plan.
26gfat
0.5 tsp Turmeric Powder
1 medium Onion (Finely chopped)
3 tbsp Coconut Oil
10 pcs Curry Leaves
1.5 tsp Salt (Or to taste)
2 cup Water (For the gravy, adjust as needed)
Instructions
1
Roast the Spices
In a small, dry pan over low-medium heat, add the Byadgi and Guntur red chilies. Roast for 1-2 minutes until they are slightly puffed and fragrant.
Add the coriander seeds, cumin seeds, and fenugreek seeds to the pan. Continue to roast for another 2-3 minutes, stirring constantly to prevent burning, until the spices release a rich aroma.
Remove the pan from the heat and let the roasted spices cool down completely.
2
Grind the Masala Paste
While the spices cool, squeeze the soaked tamarind to extract its pulp into the water. Strain the liquid to remove any seeds and fibers, reserving the tamarind water.
In a high-speed blender, combine the cooled roasted spices, fresh grated coconut, garlic cloves, and turmeric powder.
Add the tamarind water and grind to a very smooth, fine paste. You may need to add a few tablespoons of extra water, one at a time, to achieve a thick, creamy consistency.
3
Prepare the Curry Base
Heat the coconut oil in a wide, heavy-bottomed pan or an earthen pot (kadai) over medium heat.
Add the finely chopped onion and sauté for 6-8 minutes until it becomes soft, translucent, and light golden brown.
Add the ground masala paste to the pan. Sauté for 7-10 minutes, stirring frequently, until the raw smell of the masala disappears and you see oil starting to separate from the edges of the paste.
4
Simmer the Curry and Cook the Fish
Pour in 2 cups of water and add salt to taste. Stir well to combine everything, ensuring there are no lumps.
Bring the gravy to a rolling boil over medium-high heat.
Once boiling, gently slide the cleaned fish pieces into the gravy. Add the curry leaves. Gently swirl the pan to submerge the fish; avoid using a spoon at this stage to prevent the fish from breaking.
Reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes, or until the fish is cooked through and flaky. Do not overcook.
Turn off the heat and let the curry rest, covered, for at least 15-20 minutes. This allows the flavors to meld beautifully.
5
Serve
Serve the hot Kane Gassi with steamed rice, boiled red rice (kuchilakki), or neer dosa for an authentic Mangalorean meal.
Servings4
Serving size: 1 cup
253cal
5gprotein
55gcarbs
0gfat
Ingredients
1.5 cup Basmati Rice
2.25 cup Water (For cooking)
0.5 tsp Salt (Optional)
Instructions
1
Place the basmati rice in a fine-mesh sieve and rinse under cold running water. Swirl the rice gently with your fingers until the water runs clear. This removes excess starch and prevents stickiness. For best results, soak the rinsed rice in fresh water for 20-30 minutes, then drain completely.
2
In a medium saucepan with a heavy bottom and a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, and salt (if using).
3
Bring the water to a rolling boil over medium-high heat. As soon as it boils, give it one gentle stir to prevent the rice from sticking to the bottom.
4
Immediately reduce the heat to the lowest possible setting, cover the saucepan with the lid, and let it simmer for 12-15 minutes. Do not lift the lid during this time, as the steam is crucial for cooking the rice evenly.
5
After 12-15 minutes, all the water should be absorbed. Turn off the heat and let the saucepan stand, still covered, for at least 5-10 minutes. This resting period allows the grains to firm up and finish steaming.
6
Uncover the rice and gently fluff the grains with a fork or a spatula to separate them. Serve hot as a perfect accompaniment to any meal.
0.25 cup Moong Dal (split yellow lentils, rinsed and soaked)
0.25 cup Fresh Coconut (grated)
1 small Onion (finely chopped)
2 pcs Green Chili (finely chopped, adjust to taste)
2 tbsp Coriander Leaves (chopped)
1.5 tbsp Lemon Juice (freshly squeezed)
0.75 tsp Salt (or to taste)
2 tsp Vegetable Oil (for tempering)
0.5 tsp Mustard Seeds
0.5 tsp Urad Dal (optional, for extra crunch)
0.25 tsp Hing (asafoetida)
6 pcs Curry Leaves
1 pcs Dried Red Chili (broken into two)
Instructions
1
Soak the Moong Dal
Rinse the moong dal thoroughly under cool running water.
Soak the dal in 1 cup of water for 30-60 minutes. It should become tender enough to bite into easily but still retain a slight crunch.
Once soaked, drain all the water completely using a fine-mesh sieve and set aside.
2
Prepare the Salad Base
In a large mixing bowl, combine the finely chopped cucumber, soaked and drained moong dal, grated fresh coconut, chopped onion, green chilies, and coriander leaves.
Gently toss the ingredients to mix them evenly. Do not add salt or lemon juice at this stage.
3
Make the Tempering (Oggarane)
Heat oil in a small pan (tadka pan) over medium heat. After about 30 seconds, test the heat by dropping in one mustard seed; it should sizzle immediately.
Add the mustard seeds and allow them to splutter completely, which should take about 20-30 seconds.
Add the urad dal (if using) and sauté for 30 seconds until it turns a light golden brown.
Add the broken dried red chili, curry leaves, and hing. Sauté for another 10-15 seconds until the curry leaves turn crisp. Be careful as the leaves may sputter.
4
Combine and Serve
Pour the hot tempering directly over the salad mixture in the bowl.
Just before serving, add the salt and freshly squeezed lemon juice.
Mix everything well until combined. Serve immediately to enjoy the best crunch and freshness.
