Mangalorean "Fish Curry"
Tangy and spicy Mangalorean Fish curry or as it’s locally called, ‘Meen Gassi', The star ingredient in the recipe is the Masala Tokri - Meat Curry powder made with Byadagi chillies
How to make Fish Curry.
2 teaspoon coconut oil
1 inch ginger,
Finely minced 2 sprigs curry leaves
3 green chilies, slit
Chopped gooseberry size tamarind
1 teaspoon salt
2 teaspoon Masala Tokri - Meat Curry Masala
500 grams fish steaks
200 ml coconut milk
Heat coconut oil in a pan and add in the minced ginger, and curry leaves. Saute for a minute. Add in the finely chopped onions, green chillies and saute till the onions are soft. Once the onions are soft, add in the chopped tomatoes and saute for a couple of minutes.Soak a gooseberry size tamarind in a cup of water for 15 minutes. Squeeze the tamarind well to extract the pulp. Discard the seeds and the fiber. Add in the tamarind pulp and the salt. Add in half a cup of water more. Add in 2 teaspoon of Masala Tokri's Meat Curry Masala. Let it simmer for 15 minutes.Add in the fish pieces. Cover the pan with a lid and let it simmer for five minutes.Add in the coconut milk and simmer for a couple of minutes more.Remove from heat and serve hot!