Indian cuisine · Fish & Seafood

Gassi Meen

Fish curry from Mangalore ground into a dark masala of toasted coconut, red chilies and tamarind.

Ingredients · for 4 servings

• 700 g firm white fish fillet
• 150 g desiccated coconut
• 10 dried chilies (mild, e.g. Kashmiri)
• 1 tbsp coriander seeds
• 1/2 tsp fenugreek seeds
• 2 tbsp tamarind paste
• 2 onions
• 6 cloves garlic
• 1 tsp turmeric
• 15 curry leaves
• 4 tbsp coconut oil (or substitute oil)
• Salt

Instructions

1. Cut the fish into large pieces, rub with salt and 1/2 tsp turmeric, and chill for 15 minutes while the masala is prepared.
2. Toast the desiccated coconut with the chilies, coriander seeds and fenugreek seeds in 1 tbsp coconut oil over medium heat for 5–6 minutes until the coconut is evenly light brown.
3. Grind the cooled mixture with 4 cloves of garlic, the tamarind paste and 200 ml water very finely — the paste must be completely smooth, or the curry will turn grainy.
4. Cut the onions into fine strips and fry in 3 tbsp coconut oil with the curry leaves and the remaining chopped garlic for 8 minutes until the onions have browned edges.
5. Add the coconut paste and remaining turmeric, pour in 300 ml water, season with salt and simmer uncovered for 12 minutes until the sauce thickens and reddish oil rises to the top.
6. Add the fish pieces, swirl the pot instead of stirring, and cook covered for 7 minutes; let rest for 5 minutes before serving so the flavors settle.