Meen Gassi (Fish Curry)
Sour with tamarind, full-bodied with coconut and smoldering with dry red chiles, this dish has roots in the coastal city of Mangalore. In India, a cook might reach for Byadagi chiles from Karnataka to stain the sauce a bright red color. In the United States, chiles de árbol are easier to find. A stone mortar and pestle is the best tool for grinding the curry paste; the finer you can get the coconut and chile, the smoother and richer the texture of the final sauce. From there, the recipe is very adaptable — replace the fillets with any fish you like, including nice oily ones like mackerel or sardines.
- Total:
- Serves: 4 persons
Ingredients
- 1teaspoon kosher salt
- ½teaspoon ground turmeric
- 4skin-on fish fillets (about 1 1/2 pounds total), such as striped bass or snapper
- 1teaspoon plus 1 tablespoon ghee
- 2teaspoons whole coriander seeds
- 6dry red chiles, such as chile de árbol
- 1cup fresh or frozen grated coconut
- 1tablespoon tamarind pulp
- 1small yellow onion, finely chopped
- 1(1-inch) piece fresh ginger, peeled and finely chopped (about 1 tablespoon)
- 1green finger chile (or serrano chile), finely chopped
- 2tablespoons coconut oil
- Fresh cilantro sprigs, for garnish (optional)
Instructions
Step 1
Mix together the salt and turmeric, then rub the mixture all over the fish and set aside.Step 2
In a small skillet, heat 1 teaspoon ghee over medium. Add the coriander seeds and toast until lightly brown and fragrant, about 2 minutes. Tip into a large mortar and pestle with red chiles and grind to small pieces. Add the coconut a little at a time and smash until no large pieces of chile or coconut are visible and a smooth paste forms. (This texture is worth the effort, as it gives the tangy, hot sauce its richness.) Add the tamarind last and mash to integrate it into the paste.Step 3
Choose a large, heavy skillet that will fit all the fish in a single layer. Add the remaining 1 tablespoon ghee and melt over medium-low heat. Add the onion, ginger and green finger chile, and sauté gently until the onion is cooked through and just starting to color, about 10 minutes.Step 4
Stir in the prepared coconut paste and 2 cups water, and bring to a boil over medium heat. Add the fish to the skillet skin-side up, reduce the heat to low, and simmer gently until the fish is cooked through, about 8 to 10 minutes depending on thickness, flipping fish halfway through. Spoon the coconut oil on top, and sprinkle with cilantro, if using.