About Mangalorean fish curry

A delicious and spicy fish curry made with coconut is a true delicacy of Mangalorean cuisine. Mangalore city based on the coastline, and fish is the staple food for the Mangalorean people.

In different regions, fish is made in various ways. The perfect combination of tangy and spiciness has popularly known as “Meen da Gaasi” in the local language of Mangalore. This dish is a favorite of all Mangaloreans and this lip-smacking dish will also be loved by everyone at your home.

The popularity of Mangalore fish curry

The famous ‘meen da gassi’ is all time favourite dish in the Mangalore region. Due to its popularity, visitors come from other regions just to enjoy the fish thali in the Mangalore, Udupi, and Kundapur regions. The original taste of fish curry in this area is unsurpassed, and it’s possible that the flavour is due to the regular deliveries of fresh fish to these restaurants, where chefs make masala from scratch and offer delectable fish curry. There are many other Mangalorean foods besides fish curry that are loved by people of all ages and from different regions.

Serving Mangalore fish curry

This curry is well complemented with steamed rice, dosa, or neer dosa. You can prepare this delightful, authentic recipe at home, all you need is BON Mangalorean Fish curry masala.

With the preparation of Meen gassi (Mangalorean fish curry) you can enjoy the beautiful flavours and aroma of the basic spices. You can save a tonne of time in the kitchen with this quick, simple, and delicious dish. You’ll enjoy the delicate fish cooked in coconut masala sauce. Taste, flavour, and comfort are all intended to be delivered to you in one pot by this recipe.

Masala paste for Mangalorean fish curry

This Mangalorean fish curry’s masala paste, which serves as its foundation, is made up of both ground and dried spices. The cumin, fenugreek, coriander, and black peppercorns are cooked with chilies, garlic, and tamarind. Grind them to a fine paste once they have been aromatically lightly roasted. The fish curry though the base is the same depending on the fish the spice and tamarind quantity varies. Some fish curry will also need an additional onion tempering at the end. Either way, all kind of fish and the fresh fish curry tastes amazing and will leave a mark on your palette. Get some fresh fish today and try this recipe for Mangalorean Fish Curry. Enjoy this with hot, freshly cooked rice and any leftover curry with neer dosa for breakfast the following morning.

Ingredients to prepare fish curry

Fish (mackerel /sardine) – 500 g
Tamarind – 1 lemon sized
Byadgi dried red chillies – 8 to 9
Coriander seeds – 3 tsp
Cumin seeds – 1 tsp
Carom seeds – ½ tsp
Black peppercorns – ½ tsp
Fenugreek seeds – ¼ tsp
Garlic cloves – 5 to 6
Finely chopped ginger – 1-inch
Freshly grated coconut – 1 cup
Turmeric powder – ¼ tsp
Fish curry masala – ½ tsp
Thinly cliced onion – ½
Finely chopped green chilli – 1
Oil
Salt

Method to prepare fish curry masala

Heat a thick-bottomed pan, add 1 tbsp oil as it heats add 3 tsp coriander seeds, 1 tsp cumin seeds, ½ tsp black peppercorns, ¼ tsp fenugreek seeds, ½ tsp carom seeds, and roast on low flame for a few minutes.
Once the spices start to brown remove them from the flame and transfer them to a plate.
To the same pan add 8 to 9 byadgi red chillies and fry well until the red chilli puffs up.
Transfer the fried chillies to the same plate.
In a blender transfer, all the roasted ingredients add ¼ tsp turmeric powder, ½ tsp fish masala powder, 1 cup grated coconut, 1 lemon-sized tamarind, and 5 to 6 garlic cloves, and grind them with enough water into a fine paste.
To the masala paste add ½ thinly sliced onion and mix well.
Heat a deep-bottomed pan or an earthen pot add the masala paste, the required amount of water, and ½ tsp salt and cover and cook on medium flame.
When the masala starts to boil add the fresh cut and cleaned 500 g fish and gently mix the masala.
Cover and cook for 8 to 10 minutes on low flame.
Add salt if required, do not mix the curry vigorously.
Hot and spicy fish curry is ready to savour with rice, dosa, or neerdosa.

Tips and tricks for the preparation of fish curry masala

This recipe typically call for byadgi chilies. Red chilies, either ordinary or Kashmiri, can be used in their place. Depending on your preference, you can add more or less chiles.
Use coconut oil to get the real flavour.
You can use salmon, mackerel, cod, or sardines to prepare this dish.
With rice, roti, naan, neer dosa, or appam, serve this curry.
If you don’t have access to grated coconut, coconut milk also can be used for the curry.
Roast the spices on low flame, do not burn the spices as it might alter the taste of the curry.
Once you have added the fish be gentle and do not mix the curry vigorously.

Quick and Simple Mangalorean Fish Curry With BON Masala

A delicious and spicy fish curry made with coconut is a true delicacy of Mangalorean cuisine. Mangalore city based on the coastline, and fish is the staple food for the Mangalorean people.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 20

Total Time 40

Course Main Course

Cuisine South Indian

Servings 4

Calories 116 kcal

Ingredients

500 g Fish ( Mackerel/ Sardine)
1 no Lemon sized tamarind
9 no Byadagi dried red chilli
3 tsp Coriander seeds
1 tsp Cumin seeds
½ tsp Carom seeds
½ tsp Black peppercorns
¼ tsp Fenugreek seeds
6 no Garlic cloves
1 inch Finely chopped ginger
1 cup Freshly grated coconut
¼ tsp Turmeric powder
½ tsp Fish curry masala
½ no thinly sliced onion
1 no Finely chopped green chilli
oil
salt

Instructions

Heat a thick-bottomed pan, add 1 tbsp oil as it heats add 3 tsp coriander seeds, 1 tsp cumin seeds, ½ tsp black peppercorns, ¼ tsp fenugreek seeds, ½ tsp carom seeds, and roast on low flame for a few minutes
Once the spices start to brown remove them from the flame and transfer them to a plate
To the same pan add 8 to 9 byadgi red chillies and fry well until the red chilli puffs up
Transfer the fried chillies to the same plate
In a blender transfer, all the roasted ingredients add ¼ tsp turmeric powder, ½ tsp fish masala powder, 1 cup grated coconut, 1 lemon-sized tamarind, and 5 to 6 garlic cloves, and grind them with enough water into a fine paste
To the masala paste add ½ thinly sliced onion and mix well
Heat a deep-bottomed pan or an earthen pot add the masala paste, the required amount of water, and ½ tsp salt and cover and cook on medium flame
When the masala starts to boil add the fresh cut and cleaned 500 g fish and gently mix the masala
Cover and cook for 8 to 10 minutes on low flame
Add salt if required, do not mix the curry vigorously
Hot and spicy fish curry is ready to savour with rice, dosa, or neerdosa