Fish Gassi

Ingredients

• - 400g fish in coconut curry
• - 2 tbsp groundnut or coconut oil
• - 2 onions
• - 2 tomatoes
• - 1 tbsp ginger-garlic paste
• - 1 tsp red chilli powder
• - 1 tsp coriander powder
• - 1/4 tsp turmeric
• - 1 sprig curry leaves
• - Salt to taste

Method

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. 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. Soak tamarind: Soak marble-sized tamarind in 1 cup warm water. Extract and strain.
4. Fry shallots: Heat 3 tbsp coconut oil. Add 1 cup sliced shallots and fry 8 minutes until golden.
5. Add gassi masala: Add the ground masala. Fry 6-8 minutes until oil separates.
6. Add tamarind water: Pour tamarind water. Add salt. Bring to a boil.
7. Simmer: Cook on medium heat 8 minutes until the gassi thickens.
8. Add marinated fish: Gently slide fish steaks into the simmering gassi. Do not stir.
9. Simmer gently: Cook on low heat 10-12 minutes until fish is cooked through.
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.