Meen Gassi with Jowar Bhakri

Instructions

1. 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. 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. 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. 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. 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.