Fish Gassi with Chef Niru Gupta on Cooking Table

Fish Gassi

Chef	:	Niru Gupta
Recipe Servings	:	4
Recipe Cook Time	:	1 Hour
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Delicious fish stir fried in a coconut and masala paste, simmered in tamarind paste and coconut milk. A recipe from South India.

Ingredients

• 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

Method

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.