Wednesday, 3 February 2016

Fish Gassi with Chef Niru Gupta on Cooking Table

Fish Gassi

Fish Gassi



Recipe Servings


Recipe Cook Time


Delicious fish stir fried in a coconut and masala paste, simmered in tamarind paste and coconut milk. A recipe from South India.


  • For the masala :

    1 tsp coconut oil

    3 tsp coriander powder

    Pinch of fenugreek seeds (methi daana)

    1 tsp fennel seeds (saunf)

    8 pieces of pepper corn

    1 tsp mustard seeds

    2 tsp cumin seeds

    15 red chillies

    1 grated coconut

    2 sliced onions

    8 pods of garlic

    100 ml water

    For the main preparation:

    2 Tbsp coconut oil

    2 sliced onions

    10 curry leaves

    2 chopped tomatoes

    500 gm filleted fish

    Prepared masala

    1 tsp salt

    2 Tbsp tamarind paste

    100 ml coconut milk


For the masala:

Heat oil in pan. Add coriander powder, fenugreek seeds, fennel seeds, pepper corn, mustard seeds, cumin seeds and red chillies and dry roast them.

Now add grated coconut, onions and garlic.

Saute till the onion turns light brown.

Then add water and grind them together.

For the main preparation

Heat oil in pan. Add sliced onions, curry leaves and sauté the onions till it loses colour.

Then add chopped tomatoes and prepared masala, and stir-fry till fat separates.

Add fish and stir fry.

Add salt, tamarind paste and coconut milk. Mix it well.

Garnish with curry leaves and coriander leaves. Serve hot.

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