Meen Gassi or Fish Gassi

Fish is widely used in Indian cuisine especially in coastal areas but tradition of eating fish is not far behind in northern India also. The interesting thing here to consider is the treatment to the fish dishes due to rich and aged culture of India. India is blessed with wide range of cultural values from Kashmir to Kanya kumari and Rajasthan to Tripura. One goes anywhere to enjoy the rich treasure of Fish dish will not comeback without appreciating the cuisine. 

In India fish is eaten in all the possible ways one can think, fried, baked, steamed, pickled, curries etc. The other reason of eating fish is its health related benefits which makes it unique and above other animal proteins.  

Researchers worldwide have discovered that eating fish regularly - one or two servings weekly - may reduce the risk of diseases ranging from childhood asthma to prostate cancer. 

Fish is called low –fat high quality protein. It is filled with omega -3 fatty acids and vitamins such as D and B2 (riboflavin). Fish is rich in calcium and phosphorus and great sources of minerals, such as iron, zinc, iodine, magnesium, and potassium.

Here I am sharing one fish recipe from south, hopefully you all will like it-

This recipe hails from Mangalore and so coconut is a must-needed ingredient. People who visit Mangalore would not return without tasting this spicy and delicious fish curry. However, you do not need to go to Mangalore to taste this fish curry. Here is an authentic Mangalore fish curry (fish ghasi) recipe that is prepared with lots of spices and will leave you crave for more…

FISH GASSI

SERVING- 4 persons

PREPRATION TIME- 30 MIN

COOKING TIME- 30 MIN

INGREDIENTS

FOR MARINATION-

Pomfret Fish- ½ kg-1 kg

Lime juice- 1-2 limes

Turmeric -1 tsp

Red chili- ½ tsp

FOR Paste-

Red chili- 6-8 no

Turmeric- 1 tsp

Dried Curry leaves- 1 hand full

Cumin seeds- 2 tbsp

Coriander seeds- 2 tbsp

Red onions- 2-3 no (cut into dices)

Ginger -1 piece (1.5 inch long= 40 gms)

Garlic- 1 pod (60 gms)

Fresh coconut- 1 no

Kokam- 4-5 no (soaked)

Tamarind- 20 gms (soaked)

 FOR TADKA-

Red chili whole- 3-4 no

Mustard seeds- 1 tbsp

Curry leaves- 3-4 sprigs

Red onion – 1-2 no (sliced)

METHOD-

1.   Cut the fish into darns and marinate in lemon juice, turmeric, red chili powder and salt.

2.   Broil the seeds along with red chilies. keep aside.

3.   Heat oil, add dices of onion and sauté till translucent. add ginger, garlic and arrest the cooking by adding kokum water.

4.   Add the broiled spices to this and grated coconut, do not cook. cool this and puree it very finely with rest of the ingredients.

5.   Heat oil in a pan, add mustard leaves,, when they start crackling add curry leaves and sliced onions and brown them evenly. add the paste and cook quickly.

6.   Add the tamarind and kokum water and allow the curry to simmer.

7.   Place the fish darnes carefully in the curry and cook.

8.   Serve hot, with steamed rice.