Mangalorean Fish Curry (Meen Ghassi)
Learn how to make authentic Mangalorean Fish Curry (Meen Ghassi) with step-by-step instructions. A traditional coconut-based fish curry made with fresh fish, coconut, and aromatic spices that’s bursting with South Indian flavors. This easy and delicious fish curry pairs perfectly with rice, neer dosa, or flatbreads.
Servings: 4 people
Calories: 284kcal
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
Serving: 1g | Calories: 284kcal | Carbohydrates: 19g | Protein: 36g | Fat: 23g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 458mg | Potassium: 377mg | Fiber: 8g | Sugar: 6g | Vitamin A: 324IU | Vitamin C: 10mg | Calcium: 62mg | Iron: 3mg