Bangude Gassi

Name: Bangude Gassi
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 600 g mackerel (cleaned, cut into medium pieces); 1 cup coconut (fresh, grated); 8 pcs dried red chili (byadagi style if available); 2 tsp coriander seeds; 0.5 tsp cumin seeds; 6 pcs black peppercorns; 1 pinch fenugreek seeds; 1 pinch turmeric powder; 20 g tamarind (soaked in warm water); 1 pcs onion (small, sliced); 6 pcs garlic (cloves); 8 pcs curry leaves; 1 tbsp coconut oil; 0.5 tsp salt; 2.5 cup water (for grinding and curry)

RATING

4.4/5(32)

TASTE SCORE

8/10

A coastal Mangalorean fish curry made with mackerel simmered in a roasted coconut and tamarind masala. It has a deep red color, gentle heat, and a tangy finish that goes beautifully with steamed rice.

PREP

20m

COOK

25m

SERVES

1 KATORI

464 cal

SERVINGS

METHOD · 8 STEPS

prep · ~10 min
Soak the tamarind and clean the fish.
1.Soak the tamarind in a little warm water for 10 minutes.
2.Wash the mackerel pieces gently and set them aside.
3.Slice the onion and keep the garlic ready.
roast · ~7 min
Roast the coconut and spices.
1.Heat a pan over medium heat and add the grated coconut.
2.Roast until lightly golden, stirring often so it does not burn.
3.Add dried red chili, coriander seeds, cumin seeds, black peppercorns, and fenugreek seeds.
4.Roast for 1 to 2 minutes more until fragrant, then cool slightly.
TIPKeep the heat medium. Dark brown coconut can make the curry bitter.
mix · ~3 min
Grind the masala.
Transfer the roasted coconut and spices to a grinder. Add soaked tamarind, turmeric powder, and 1 cup water, then grind to a smooth masala paste.
saute · ~5 min
Cook the onion base.
1.Heat coconut oil in a clay pot or deep pan over medium heat.
2.Add onion, garlic, and curry leaves.
3.Cook until the onion softens and turns light golden.
simmer · ~6 min
Simmer the masala with water.
Add the ground masala to the pot along with the remaining water and salt. Mix well and bring to a gentle simmer for 5 to 6 minutes so the raw flavors cook out.
simmer · ~10 min
Cook the fish in the curry.
Slide in the mackerel pieces and gently swirl the pot. Simmer on low heat for 8 to 10 minutes, until the fish is just cooked and the curry turns rich and aromatic.
TIPDo not stir hard after adding the fish or the pieces may break.
rest · ~5 min
Rest the curry before serving.
Turn off the heat and let the curry rest for 5 minutes so the flavors settle and the fish absorbs the masala.
serve
Serve hot with rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Roast the coconut only to light golden; deeper browning can make this gassi taste bitter.
2
Use Byadagi chilies if possible for the classic red color with milder heat.
3
Grind the masala very smooth so the curry coats the mackerel evenly instead of tasting grainy.
4
Let the masala simmer before adding fish; this cooks out the raw tamarind and spice notes.
5
After adding mackerel, swirl the pot instead of stirring to keep the pieces intact.
6
Rest the curry for a few minutes before serving; Bangude Gassi tastes rounder once the fish absorbs the masala.
7
This curry often tastes even better the next day; reheat gently on low heat so the fish does not break.