Mangalorean Fish Curry (Meen Gassi) in a Clay Pot

Meen gassi is the coconut and red chilli fish curry of coastal Karnataka. Along the Mangalore coast it is cooked in a clay pot, often a few hours ahead, and eaten with boiled rice or neer dosa.

• Serves 4
• Prep 25 minutes
• Cook 25 minutes
• Pot 2 L pot

Ingredients

• 500 g fish, cleaned and cut (mackerel, pomfret or seer fish)
• 1 small onion, sliced
• A 1 inch piece of ginger, chopped
• 2 green chillies, slit
• 1 tablespoon coconut oil
• 1 sprig curry leaves
• Salt to taste

For the masala

• 1 cup fresh grated coconut
• 8 Byadgi dry red chillies
• 1 tablespoon coriander seeds
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon fenugreek seeds
• 6 black peppercorns
• 1/2 teaspoon turmeric powder
• 4 garlic cloves
• A marble-sized ball of tamarind

Method

1. Dry roast the red chillies, coriander, cumin, fenugreek and peppercorns in a small pan on a low flame for 2 minutes, until fragrant.
2. Grind the roasted spices with the coconut, turmeric, garlic, tamarind and about 3/4 cup water to a very smooth paste.
3. Put the paste in the clay pot with 1 to 1 1/2 cups water, the onion, ginger, green chillies and salt.
4. Start on a low flame, then go up to medium and bring it to a gentle boil. Simmer for 8 to 10 minutes, until the raw smell of the masala goes.
5. Add the fish. Simmer on a low flame for 7 to 8 minutes. Swirl the pot instead of stirring so the fish does not break.
6. Drizzle the coconut oil over the curry, add the curry leaves, cover and switch off. Rest for 30 minutes before serving.

Serve with boiled rice, neer dosa or sannas.

Clay pot notes

• The masala and water go into the pot at room temperature, and the pot heats up slowly with them. This is the gentlest way to cook in clay.
• Stay at medium or below. A rolling boil on a high flame can crack the pot.
• Rest the hot pot on a wooden board or a dry cloth.

We cook this in the black clay pot, 2 litre size. From the other coast, try Chettinad meen kuzhambu.