MANGALORE FISH GASSI

By quality food products

General Ingredients

Neymeen (Seer Fish)/other fish- Pieces or Steaks according to choice

500gm

Quality Fish Masala

1 Teaspoon

Quality Chili/Kashmiri Chili Powder

1 Teaspoon or as required.

Quality Mustard seeds

½ Teaspoon

Green Chili-Slit into 4 pieces

1 Medium Size

Coconut Oil (or other oil)

1 Tablespoon

Curry Leaves

1 sprig

Medium sized Onion, finely chopped

½ (approximately 3/4th Cup)

Ground Ajwain and Fenugreek Seeds

1 PinchGrated

Ginger

½ Teaspoon

Grated coconut

½ Cup

Tamarind paste

½ Teaspoon or as per taste

Jaggrey Pieces

25 Gms or as per taste

Gussi Paste:

Quality Chili/Kashmiri Chili Powder

1 Teaspoon or as required

Quality Turmeric powder

½ Teaspoon

Crushed Garlic

5-6 cloves

Medium sized Onion, finely chopped

½ (approximately 3/4th Cup)

Kundapur Masala Powder (given below)

2 tablespoons

Quality Turmeric powder

½ Teaspoon

Salt

To taste

Water

as Required

Kundapur masala powder:

Quality Kashmiri Chilly Powder

1½ Teaspoon or as per taste

Quality Coriander Powder

1 Tablespoon

Quality Cumin Seeds

½ Teaspoon

Black Pepper

7-8

Oil

½ Teaspoon or as required

  • Pre time

    1 hr

  • serves

    4

  • difficulty

    Difficult

  • General Ingredients :
  • Neymeen (Seer Fish)/other fish- Pieces or Steaks according to choice : 500gm
  • Quality Fish Masala : 1 Teaspoon
  • Quality Chili/Kashmiri Chili Powder : 1 Teaspoon or as required.
  • Quality Mustard seeds : ½ Teaspoon
  • Green Chili-Slit into 4 pieces : 1 Medium Size
  • Coconut Oil (or other oil) : 1 Tablespoon
  • Curry Leaves : 1 sprig
  • Medium sized Onion, finely chopped : ½ (approximately 3/4th Cup)
  • Ground Ajwain and Fenugreek Seeds : 1 PinchGrated
  • Ginger : ½ Teaspoon
  • Grated coconut : ½ Cup
  • Tamarind paste : ½ Teaspoon or as per taste
  • Jaggrey Pieces : 25 Gms or as per taste
  • Gussi Paste: :
  • Quality Chili/Kashmiri Chili Powder : 1 Teaspoon or as required
  • Quality Turmeric powder : ½ Teaspoon
  • Crushed Garlic : 5-6 cloves
  • Medium sized Onion, finely chopped : ½ (approximately 3/4th Cup)
  • Kundapur Masala Powder (given below) : 2 tablespoons
  • Quality Turmeric powder : ½ Teaspoon
  • Salt : To taste
  • Water : as Required
  • Kundapur masala powder: :
  • Quality Kashmiri Chilly Powder : 1½ Teaspoon or as per taste
  • Quality Coriander Powder : 1 Tablespoon
  • Quality Cumin Seeds : ½ Teaspoon
  • Black Pepper : 7-8
  • Oil : ½ Teaspoon or as required
  • To Prepare Kundapur Masala
  • In a pan, heat oil on medium heat.
  • Roast Black Pepper, Cumin seeds and fenugreek seeds for at fenugreek seeds around a minute or till they become  aromatic. Set it aside till cool.
  • Add Chill and Coriander Powder
  • Grind to a fine powder. Store extra powder in airtight pack for future use. Adds unique taste to any curry.
  •  
  • HOW TO PREPARE:
  • Soak Jaagrey pieces in water for 6-8 hours overnight. Stir lightly with a spoon and then remove remaining pieces and discard. Retain water and pass through a fine sieve or cloth to remove tiny bits etc. Set aside.
  • Grind Garlic, Onions, grated Coconut, Fish Masala, Turmeric & Chili powder, Jaagrey water, Tamrind Paste etc and 1’2 Cup of water and make it into a fine paste and set aside.
  • Heat Oil in a Kadhai over medium heat. Once hot, add mustard seed till they crackle. Immediately add Curry Leaves. As they start spluttering, add Curry Powder and fry lightly.
  • Add Onions fry them till light brown. Add ground Ajwain and Fenugreek seeds and salt. Mix well.
  • Reduce heat to low.
  • Add the ground paste mentioned above to the onions and add 1 cup or required water to make it into a curry like consistency. Increase heat to medium-high.
  • You may adjust water content as per gravy required.
  • When the gravy starts to boil, add the cut Fish, Gussi Paste, Green Chilies, and grated Ginger.
  • Cook until done. Serve hot.