This Authentic Mangalorean Fish Curry (Meen Ghassi) is made with fresh fish cooked in tangy and spicy coconut-based curry bursting with South Indian flavors in just 30 minutes. This fish curry with coconut is from Mangalorean cuisine known for its spicy and flavorful dishes. Serve Meen Ghassi with steamed rice or quick 30-minute jeera rice. Here’s how to make it with step-by-step photos and a quick video tutorial.
Mangalorean fish curry and rice is a staple in Mangalorean households. Mangalore is a coastal city in the South Indian state of Karnataka. What sets this creamy coconut-based fish curry apart? It's the unique combination of freshly grated coconut, fiery red chilies, and tangy tamarind, creating a perfect balance of heat and sourness.
This spicy and tangy Mangalorean-style fish curry recipe is versatile. It can be prepared by any fish such as mackerel, kingfish, pomfret, or sardines, adapting beautifully to what’s available. For a mackerel-specific version, check out my Mangalorean Mackerel Curry recipe. Or try this Mangalorean Sardine Curry recipe.
I learned most of my Mangalorean recipes, including this delicious South Indian fish curry, from my mother-in-law. Since my marriage, these dishes have become a staple in our home, and we enjoy mackerel fish curry or fish fry at least twice a week. These fish recipes always turn out amazing, thanks to her expert guidance.
A personal tip for making Mangalorean Meen Ghassi is to allow the fish curry to rest for 15-20 minutes after cooking to let the flavors meld beautifully. This fish curry tastes even better the next day. Reheat gently on low heat the next day to preserve the delicate texture of the fish and intensify the flavors.
Watch how to make it
Ingredient Notes
This Mangalorean Meen Ghassi recipe that I am sharing in this recipe post is a base recipe that can be adapted for any fish. The ingredients to make this spicy fish curry are simple and easily available like coconut, dried red chilies, tangy tamarind, onion, garlic, and spices. Here’s what you will need to make the recipe.
Best Fish for the Curry
The best fish for Mangalore-style fish curry is fresh fish that is firm and holds its shape during cooking. This Meen Ghassi can be made with any fish like Kingfish (Iswan/Anjal Meen), Pomfret (Maanji), Mackerel (Bangude), or Sardines (Bhutai Meen). I used Pomfret fish to make the curry.
Fresh, locally sourced fish enhances the authentic flavor, making this coastal fish curry truly irresistible. However, if canned fish is all you have that also works fine. You can also use prawns to make this curry.
Spices & Other Ingredients
- Spices: This fish curry recipe needs simple spices like coriander seeds, cumin seeds, black peppercorns, mustard seeds, and fenugreek seeds. Same ingredients we used to make Mangalorean egg drop curry. If you do not have fenugreek and mustard seeds, skip them.
- Byadagi red chilies: These chilies give a bright red color and mild spicy flavor to the fish curry. You can substitute byadagi red chilies with Kashmiri red chilies. Or use Kashmiri red chili powder while grinding the masala.
- Coconut: Fresh-grated coconut gives a creamy smooth texture to the fish curry. However, if not available add coconut milk towards the last 5 minutes of cooking. Simmer this coconut-based fish curry until it comes to a gentle boil and remove it from heat.
- Tamarind: Adds a tangy touch to this Indian fish curry. You can substitute it with lemon juice or Kokum.
- Oil: Coconut oil gives authentic flavor to the fish curry. You can substitute it with any cooking oil that doesn’t have a strong aroma.
For the detailed list of ingredients & their measurements, please check out the recipe card below.
How to make Mangalorean Fish Curry (with Step by Step Photos)
Marinating the Fish
1) In a medium mixing bowl, combine the fish with turmeric and salt. Rub the mixture all over the fish, ensuring it coats both the inside and outside. Set aside to marinate.
Making the Fish Curry Masala
1) Dry roast the dried red chilies in a heavy-bottomed pan over medium-low heat until crisp. Remove and set aside on a plate.
2) In the same pan, dry roast the coriander seeds, cumin seeds, black peppercorns, mustard seeds, and fenugreek seeds over medium-low heat until aromatic. Remove and set aside on the same plate with the chilies. Let all the roasted ingredients cool down to room temperature.
3) Transfer the cooled ingredients to a mixer jar. Add the coconut, onion, garlic, tamarind, and turmeric powder. Grind adding a little water to a fine paste. The coconut masala for fish curry is ready. Set this aside.
Making Mangalorean Fish Curry
1) Heat 2 teaspoons of oil over medium heat. Add the onion, ginger, green chili, and curry leaves. Sauté until the onions become translucent. Turn off the heat.
2) Add the fish curry masala paste to the pan. Immediately rinse the mixer jar with ½ cup of water and add the rinsing liquid to the pan. Add more water to adjust the consistency of the curry to your liking. Season the curry with salt.
3) Turn on the heat to medium and bring the masala to a boil. Gently add the marinated fish. Swirl the pot to combine the ingredients. Avoid stirring the fish curry with a ladle or spoon to prevent breaking the fish. You can check out the recipe video on how to do it.
4) The fish is cooked when it becomes opaque. Taste and adjust the seasoning. Do not overcook, as the fish can disintegrate in the curry. Serve Mangalorean Meen Ghassi with steamed rice.
Tip: Let the fish curry rest for 15-20 minutes before serving, as the flavors meld better over time.
Tips to make the Best Mangalorean Meen Ghassi
- Use fresh ingredients: Use fresh fish and freshly grated coconut for the most authentic Mangalorean flavors. Avoid frozen or pre-packed options if possible.
- Grind the masala to a fine paste: A fine paste of roasted spices and coconut is key to achieving the fish curry’s creamy consistency.
- Follow the measurements of the ingredients as given in the recipe card. Anything in excess can spoil the entire fish curry.
- Don’t overcook the fish: Add the fish towards the end and simmer gently to avoid overcooking, as the fish may disintegrate in the curry.
Frequently Asked Questions
Yes, you can use frozen fish for this Mangalorean fish curry recipe, but for the best flavor and texture, fresh fish is recommended. If using frozen fish, ensure it is properly thawed and patted dry to avoid excess water that can dilute the curry. Choose firm fish varieties that don’t easily break apart during cooking.
Here are some tips to help you choose fresh fish:
Eyes: The fish's eyes should be clear, and bright. Avoid fish with cloudy or sunken eyes.
Flesh: The flesh should be firm and spring back when pressed. It should not be soft or leave a dent.
Smell: A fresh fish should have a mild, ocean-like smell. A strong, fishy odor indicates that it's not fresh.
Gills: The gills should be bright red. Brown or gray gills are a sign of aging fish.
Skin: The skin should be shiny, moist, and free from any dark spots or dryness.
This Mangalorean-style fish curry pairs perfectly with plain steamed rice or fragrant basmati rice, allowing the curry’s spicy and tangy flavors to shine. It’s also delicious with idiyappam, appams, and neer dosas. For a complete meal, serve with a side of vegetable stir-fry (bhaji) or fried papad for added crunch.
Store the leftover fish curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on low heat to avoid breaking the fish.
More traditional Mangalorean recipes that you might like
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Recipe Card
Mangalorean Fish Curry (Meen Ghassi)
Equipment
- 1 A heavy bottom pot
- 1 Mixing bowl
Ingredients
For marinating the fish
- 3 medium size 500 gms, Pomfret fish, cut into 2-3 slices Any firm fish works well for this recipe.
- ½ teaspoon turmeric powder
- ½ teaspoon salt
For the fish curry masala
- 6-7 dried byadagi red chilies (or Kashmiri red chilies)
- 3 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- ½ teaspoon black peppercorns
- ¼ teaspoon mustard seeds
- ¼ teaspoon fenugreek seeds
- 1 cup coconut
- 1 onion, chopped
- 7 garlic cloves
- a small lemon size ball of tamarind
- ¼ teaspoon turmeric powder
For the curry
- 2 teaspoon oil
- 1- inch ginger
- 1 green chili, slit
- 1 small onion, chopped
- 1 sprig of curry leaves
Instructions
Marinating the Fish
- In a medium mixing bowl, combine the fish with turmeric and salt. Rub the mixture all over the fish, ensuring it coats both the inside and outside. Set aside to marinate.
Making the Fish Curry Masala
- Dry roast the dried red chilies in a heavy-bottomed pan over medium-low heat until crisp. Remove and set aside on a plate.
- In the same pan, dry roast the coriander seeds, cumin seeds, black peppercorns, mustard seeds, and fenugreek seeds over medium-low heat until aromatic. Remove and set aside on the same plate with the chilies. Let all the roasted ingredients cool down to room temperature.
- Transfer the cooled ingredients to a mixer jar. Add the coconut, onion, garlic, tamarind, and turmeric powder. Grind adding a little water to a fine paste. The coconut masala for fish curry is ready. Set this aside.
Making Mangalorean Fish Curry
- Heat 2 teaspoons of oil over medium heat. Add the onion, ginger, green chili, and curry leaves. Sauté until the onions become translucent. Turn off the heat.
- Add the fish curry masala paste to the pan. Immediately rinse the mixer jar with ½ cup of water and add the rinsing liquid to the pan. Add more water to adjust the consistency of the curry to your liking. Season the curry with salt.
- Turn on the heat to medium and bring the masala to a boil. Add the marinated fish. Swirl the pot to combine the ingredients. Avoid stirring the fish curry with a ladle or spoon to prevent breaking the fish. You can check out the recipe video on how to do it.
- The fish is cooked through once it becomes opaque. Taste and adjust the seasoning. Do not overcook, as the fish can disintegrate in the curry. Serve Mangalorean fish curry with steamed rice.
- Tip: Let the fish curry rest for 15-20 minutes before serving, as the flavors meld better over time.
Video
Notes
- Use fresh ingredients: Use fresh fish and freshly grated coconut for the most authentic Mangalorean flavors. Avoid frozen or pre-packed options if possible.
- Grind the masala to a fine paste: A fine paste of roasted spices and coconut is key to achieving the curry’s creamy consistency.
- Measure the ingredients according to the recipe card. Anything in excess can spoil the entire curry.
- Don’t overcook the fish: Add the fish towards the end and simmer gently to avoid overcooking, as the fish may disintegrate in the curry.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Avinash Bijoor
i need the recipes for all manglorean curries & other stuff
Preeti
I have a lot of Mangalorean recipes on this site like chicken ghee roast, prawn ghee roast, fish masala fry, mackerel fry, manglorean fish curry, chicken sukka and prawn sukka. You can check the recipes in the search bar.