Mangalorean Fish Curry which is known as Meen Gassi. Meen means Fish in the local language. This is such a soulful meal for any Mangalorean.
Mangalore, a beautiful coastal town in Karnataka. Undoubtedly fish is a staple food here. The use of coconut is more like other coastal places of India.
The key ingredient to this dish is Kundapur Masala. The hotness of this Masala makes Mangalorean Fish Curry a flavorful dish. To make life easier, you can make the masala a day before and store it in an air-tight box.
Always dry roast each spice separately. Toss whole spices in a dry skillet, stirring and tossing frequently over medium heat, until they begin to smell toasty. Be careful not to roast more. This technique helps to release the essential oil of spices resulting in a more flavorful dish.
Here is how you can make Kundapur Masala at Home for Mangalorean Fish Curry
- 6 Byadgi Chilies
- 2 tbsp coriander seed
- 1 tsp Cumin seed
- 1/2 tsp Fenugreek seed
- 1 tbsp black pepper seed
- 10 garlic clove dehydrated (optional)
- Dry Roast each ingredient except garlic clove.
- Let it cool completely. Mix all and make a fine powder. It’s ready.
Before I share the recipe with you all, let me tell you a little more about this dish. Traditionally they use “Jaargey” to get the tangy flavor in Mangalorean Fish Curry. Jaargey is a dried skin of a fruit grown locally in Mangalore. I have replaced that with Tamarind as it’s not easily available.
The hotness of Kundapur Masala is perfectly balanced with a fresh coconut in the dish. Also, the Happy Grove cold-processed coconut oil takes the dish s level up. The resulting flavor is totally delectable. Use of fresh coconut is more in the Mangalorean dish compared to fresh coconut milk.
The types of fish used for this dish are Pomfret, Mackerel, Lady Fish (Kane) etc. You may also try with small fish. Usually, the dish is served with steamed rice or kori roti. Let’s talk about the recipe of Mangalorean Fish Curry.