A classic Mangalorean fish curry with a rich, tangy coconut base. The vibrant red color comes from Byadgi chilies, balanced by the sweetness of coconut and sourness of tamarind. Perfect with steamed rice or neer dosa.
Prep20 min
Cook30 min
Soak15 min
Servings4
Serving size: 1 cup
467cal
30gprotein
25gcarbs
Ingredients
500 g Kingfish (Cut into 1-inch thick steaks)
0.5 tsp Turmeric Powder (For marinade)
0.5 tsp Red Chili Powder (For marinade)
1 tbsp Lemon Juice (For marinade)
0.5 tsp Salt (For marinade)
4 tbsp Coconut Oil (Divided for roasting, curry, and tempering)
8 pcs Dried Red Chilies (Byadgi variety recommended)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A classic Karnataka-style potato stir-fry, simply seasoned with a traditional tempering of mustard seeds, lentils, and curry leaves. This comforting dish is perfect as a side for rice or as the delicious filling for masala dosas.
About Meen Gassi, Steamed Basmati Rice and Aloo Palya
Flavorful Meen Gassi with fluffy rice and Aloo Palya – a protein-packed, soul-satisfying comfort food!
This udupi dish is perfect for lunch. With 934.9699999999999 calories and 39.1g of protein per serving, it's a nutritious choice for your meal plan.
30gfat
1 tsp Black Peppercorns
0.25 tsp Fenugreek Seeds
6 cloves Garlic
2 pcs Onion (1 small for masala, 1 medium for curry)
1.5 cup Grated Coconut (Fresh or frozen)
1 pcs Tamarind (Small lime-sized ball, soaked in 1/2 cup warm water)
1 pcs Tomato (Medium, finely chopped)
0.5 tsp Jaggery (Optional, to balance flavors)
1 tsp Mustard Seeds (For tempering)
12 pcs Curry Leaves (For tempering)
2 cup Water (Approximately, for grinding and curry)
Instructions
1
Marinate the Fish
In a bowl, gently coat the fish steaks with 0.5 tsp turmeric powder, 0.5 tsp red chili powder, 0.5 tsp salt, and lemon juice.
Set aside to marinate for 15-20 minutes while you prepare the masala.
2
Roast Spices and Prepare Masala Paste
Heat 1 tbsp of coconut oil in a pan over low-medium heat. Add dried red chilies, coriander seeds, cumin seeds, peppercorns, and fenugreek seeds. Roast for 2-3 minutes until aromatic.
Add the garlic cloves and 1 small, roughly chopped onion. Sauté for another 2-3 minutes until the onion softens. Turn off the heat and let the mixture cool completely.
Transfer the cooled spice mixture to a blender. Add the grated coconut, 0.5 tsp turmeric powder, and the tamarind pulp (squeeze the soaked tamarind and discard the fibers).
Add about 1/2 cup of water and blend to a very smooth, fine paste. Add more water if needed to achieve a smooth consistency.
3
Cook the Curry Base
In a wide pot or kadai, heat 2 tbsp of coconut oil over medium heat.
Add 1 medium, finely chopped onion and sauté for 4-5 minutes until translucent.
Add the chopped tomato and cook for 3-4 minutes until it turns soft and mushy.
Stir in the ground masala paste. Sauté for 6-8 minutes, stirring frequently, until the raw aroma disappears and you see oil separating from the masala.
4
Simmer the Fish Curry
Pour in 1.5 cups of warm water and 1 tsp of salt. Mix well and bring the gravy to a gentle boil.
Carefully place the marinated fish pieces into the simmering gravy one by one.
Add the jaggery (if using). Gently swirl the pan to mix; avoid using a spoon which can break the delicate fish.
Cover and cook on low-medium heat for 8-10 minutes, or until the fish is cooked through and flaky. Do not overcook.
5
Prepare and Add Tempering (Tadka)
In a small tadka pan, heat the remaining 1 tbsp of coconut oil over medium-high heat.
Once hot, add the mustard seeds and let them splutter completely.
Add the curry leaves and let them sizzle for a few seconds until crisp.
Immediately pour this tempering over the fish curry. Cover the pot and let it rest for at least 10 minutes before serving for the flavors to meld.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
500 g Potatoes (about 4 medium, Russet or Yukon Gold work well)
2 tbsp Coconut Oil (or any neutral vegetable oil)
1 tsp Mustard Seeds
1 tsp Urad Dal (split and skinned black gram lentils)
1 tsp Chana Dal (split Bengal gram)
1 large Onion (finely chopped)
3 pcs Green Chilies (slit lengthwise, adjust to taste)
1 inch Ginger (finely grated)
10 leaves Curry Leaves (fresh)
0.25 tsp Hing (asafoetida)
0.5 tsp Turmeric Powder
1 tsp Salt (or to taste)
1 tbsp Lemon Juice (freshly squeezed)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Cook the Potatoes
Wash the potatoes thoroughly. Boil or pressure cook them until they are fork-tender but still hold their shape, about 15-20 minutes in a pot or 2-3 whistles in a pressure cooker.
Drain the hot water and allow the potatoes to cool down completely. This prevents them from becoming mushy.
Once cool, peel the skins and gently crumble the potatoes into coarse, bite-sized chunks with your hands. Set aside.
2
Prepare the Tempering (Tadka)
Heat coconut oil in a wide pan or kadai over medium heat.
Add the mustard seeds and wait for them to splutter completely.
Lower the heat and add the urad dal and chana dal. Sauté for about a minute until they turn a light golden brown, being careful not to burn them.
Add the slit green chilies, grated ginger, curry leaves, and hing. Sauté for another 30 seconds until the curry leaves are crisp and the mixture is fragrant.
3
Sauté and Combine
Add the finely chopped onion to the pan and sauté for 4-5 minutes until it becomes soft and translucent.
Add the turmeric powder and salt. Mix well to combine with the onions and tempering.
Add the crumbled potatoes to the pan. Gently toss everything together, ensuring the potatoes are evenly coated with the spice mixture without mashing them.
4
Finish and Garnish
Cook for 2-3 minutes, allowing the potatoes to absorb the flavors. If the mixture looks too dry, you can sprinkle a tablespoon of water.
Turn off the heat. Drizzle the fresh lemon juice over the palya and add the chopped coriander leaves.
Give it a final gentle mix. Let it rest for a minute before serving.
Serve hot as a side dish or as a filling for masala dosa.
