Beary Fish Gassi
The everyday Beary fish curry — fresh fish simmered in a thick, tangy coconut-tamarind gravy with dried red chillies, coriander, and Tulu masala spices. 'Gassi' is the Tulu word for curry; this is the Beary community's most consumed daily dish alongside steamed rice.
Cuisines
Mangalorean
Beary
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 30 min
Total: 50 min
2-3 servings
Ingredients
| 300 grams | fish (preferably mackerel or pomfret) |
| 2 tablespoons | coconut oil |
| 1 cup | grated coconut |
| 1 medium | onion, chopped |
| 5 cloves | garlic |
| 1 inch | ginger |
| 5 | dried red chilies |
| 1 teaspoon | coriander seeds |
| 1/2 teaspoon | cumin seeds |
| 1/4 teaspoon | turmeric powder |
| 1 small | tamarind ball |
| 1 | green chili, slit |
| 1 cup | water |
| — | salt to taste |
Instructions
- 1 Clean and cut the fish into medium pieces. Set aside.
- 2 In a pan, heat 1 tablespoon of coconut oil and sauté the chopped onion until translucent.
- 3 Add garlic, ginger, dried red chilies, coriander seeds, and cumin seeds to the pan. Sauté until fragrant.
- 4 Add the grated coconut and turmeric powder, and roast until the coconut is golden brown.
- 5 Remove the mixture from heat and let it cool. Grind it into a smooth paste using a little water.
- 6 In a pot, add the ground paste, tamarind ball, slit green chili, and 1 cup of water. Bring it to a boil.
- 7 Add the fish pieces and salt to taste. Cook on medium heat until the fish is cooked through, about 10-12 minutes.
- 8 Finish with the remaining tablespoon of coconut oil drizzled on top.
- 9 Serve hot with steamed rice.
Tips
For a richer flavor, allow the curry to rest for a few hours before serving.