Meen Gassi

Name: Meen Gassi
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 500 g fish (firm white fish steaks or chunks, cleaned); 1.5 cup coconut (fresh, grated); 1 pcs onion (medium, sliced); 1 pcs tomato (medium, chopped); 5 pcs garlic (cloves); 1 inch ginger (roughly chopped); 8 pcs dried red chili (stems removed); 2 tsp coriander seeds; 0.5 tsp cumin seeds; 1 pinch turmeric powder; 20 g tamarind (soaked in warm water); 8 pcs curry leaves; 2 tbsp oil (coconut oil preferred); 0.5 tsp salt; 2 cup water (divided, for grinding and curry)

RATING

4.4/5(68)

TASTE SCORE

8/10

A coastal fish curry from Mangalore with a bright red coconut gravy, gentle heat, and tangy notes from tamarind. It is rich without feeling heavy and tastes especially good with neer dosa or steamed rice.

PREP

20m

COOK

25m

SERVES

1 KATORI

475 cal

SERVINGS

METHOD · 8 STEPS

prep · ~10 min
Soak the tamarind and prep the fish.
1.Soak the tamarind in a little warm water for 10 minutes.
2.Clean the fish and cut into medium steaks or chunks if needed.
3.Keep the fish aside while you make the masala.
roast · ~3 min
Roast the chilies and spices.
1.Heat a small pan over low heat.
2.Dry roast the dried red chili, coriander seeds, and cumin seeds until fragrant, 1 to 2 minutes.
3.Take them off the heat and let them cool slightly.
TIPKeep the heat low so the chilies turn aromatic, not dark and bitter.
mix · ~4 min
Grind the coconut masala.
1.Add the roasted chilies and spices to a blender.
2.Add grated coconut, garlic, ginger, turmeric powder, soaked tamarind, and 1 cup water.
3.Grind to a smooth, thick paste.
saute · ~9 min
Cook the onion base.
1.Heat oil in a kadai or clay pot over medium heat.
2.Add the sliced onion and curry leaves, then cook until the onion softens, 4 to 5 minutes.
3.Add the chopped tomato and cook until it breaks down, 3 to 4 minutes.
simmer · ~6 min
Simmer the masala gravy.
Add the ground coconut masala to the pan along with the remaining 1 cup water and salt. Bring it to a gentle simmer and cook for 5 to 6 minutes, stirring now and then so the coconut does not catch at the bottom.
simmer · ~8 min
Cook the fish in the gravy.
Slide the fish pieces into the simmering gravy in a single layer. Cover and cook on low heat for 6 to 8 minutes, gently swirling the pan once or twice, until the fish is just cooked through.
TIPDo not stir with a spoon after adding the fish or the pieces may break.
rest · ~5 min
Rest the curry for 5 minutes.
serve
Serve the meen gassi hot.

PRO TIPS

What to keep in mind.

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

1
Choose firm fish like seer fish, cod, halibut, or snapper so the pieces hold in the coconut gravy.
2
Roast the red chilies only until aromatic; if they darken too much, the gassi can turn bitter.
3
Grind the coconut masala very smooth so the curry gets its signature silky Mangalorean texture.
4
Let the gravy simmer before adding fish; dropping fish into a thin, undercooked masala can make the curry taste raw.
5
After adding the fish, swirl the pan instead of stirring to keep the chunks from breaking apart.
6
Rest the curry for a few minutes before serving so the tamarind, chili, and coconut flavors meld fully.
7
This curry often tastes even better after a short rest, so you can make the masala base ahead and cook the fish just before serving.