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

Quality Food Products - MANGALORE FISH GASSI

Pre time

1 hr
serves

4
difficulty

Difficult

Ingredients
How to prepare

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.