Fish Gassi

Method

1. 1

   Prepare fish: Clean 600g firm fish. Cut into thick steaks. Marinate with 1 tsp turmeric, 1 tsp red chilli powder and salt for 20 minutes.

2. 2

   Make gassi masala: Dry roast 1 cup fresh grated coconut until golden. Add 4-5 dried Byadgi red chillies, 1 tbsp coriander seeds, half tsp cumin, 5 garlic cloves and half tsp peppercorns. Roast 2 minutes. Grind to a smooth paste.

3. 3

   Soak tamarind: Soak marble-sized tamarind in 1 cup warm water. Extract and strain.

4. 4

   Fry shallots: Heat 3 tbsp coconut oil. Add 1 cup sliced shallots and fry 8 minutes until golden.

5. 5

   Add gassi masala: Add the ground masala. Fry 6-8 minutes until oil separates.

6. 6

   Add tamarind water: Pour tamarind water. Add salt. Bring to a boil.

7. 7

   Simmer: Cook on medium heat 8 minutes until the gassi thickens.

8. 8

   Add marinated fish: Gently slide fish steaks into the simmering gassi. Do not stir.

9. 9

   Simmer gently: Cook on low heat 10-12 minutes until fish is cooked through.

10. 10

    Serve: Adjust salt. No whole fish with head visible. Fish gassi is the pride of Mangalorean cooking. Serve with steamed rice or neer dosa.