Bangude Gassi | Tulu Style Fish Curry | Mackerel Fish Curry Mangalore Style | Meen Gassi

Bangude Gassi | Tulu Style Fish Curry | Mackerel Fish Curry Mangalore Style | Meen Gassi

Bangude Gassi | Tulu Style Fish Curry | Mackerel Fish Curry Mangalore Style | Meen Gassi with a detailed photo and video recipe. A spicy mackerel fish curry cooked in spicy coconut-based gravy without adding even a drop of oil. So it’s healthy and incredibly delicious as well.

Tulu style fish curry brought a lot of flavour and colour into my day and we thoroughly enjoyed it. The blend of spices gives the required punch and the fragrance is simply ‘WOW’. Spicy, fragrant, flavourful and finger-licking curry makes you ask for MORE!

This mackerel fish curry is a popular fish curry from Mangalore, a coastal area in the southern region of Karnataka. Coastal regions are popular for their wide varieties of tasty seafood. Mangalore style fish curry is quite popular across the globe and can be seen on the menu of many restaurants too.

This Mangalore version of fish curry is one of my favourites. it’s locally called ‘meen gassi’. ‘Meen’ means fish in quite a few south Indian languages and ‘gassi’ is a Mangalorean term for the curry. Meen gassi is a popular dish served with parboiled rice or neer dosa, appam, idly for the perfect Mangalore meal.

bangude gassi recipe

How to choose good mackerel fish:

The majority of Mangaloreans cook spicy food in any season and bangude gassi is always on the menu. Bangude fish(mackerel fish) is reliable and full of flesh with good taste. Mackerel fish is easily available in all fish market, choosing fresh mackerel is also important for a good curry. So choose the one which does not have a strong odour, the ones with eyes that are bright and clear, moist skin and shiny scales.

For as long as I remember there has to be bangude gassi at home every week. My mom just loves mackerel, she had made it so many times that I think she makes the best bangude gassi ( that is my opinion only ).

Seafood has always been an important part of Mangalorean cuisine. Bangude gassi is one such famous fish dish in Mangalore cuisine, bangude pulimunchi is yet another famous recipe but is prepared without coconut. Does check out authentic Mangalorean seafood recipes. It includes prawns sukka, buthai meen gassi, yetti chutney, kollatharu fish curry, dry fish curry etc. Further to these, I would also like to mention my other recipe categories like,

Recipe card for bangude gassi:

Bangude Gassi | Tulu Style Fish Curry | Mackerel Fish Curry Mangalore Style

Mild spiced, flavourful fish curry without oil from coastal regions of mangalore. its delicious with hint of tang and tone of sweetness from coconut is served with parboiled rice.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: mangalorean
Servings: 4 people
Author: Yashashwini Kotian

Ingredients

For masala paste

  • 8 to 10 byadagi red dry chilli
  • 2 tsp coriander seed
  • 1 tsp cumin seed
  • 1 tsp mustard seed
  • ½ tsp pepper corns
  • ¼ fenugreek seed (methi seed)
  • 1 cup coconut grated
  • 1 onion sliced
  • lemon sized tamarind
  • 1 tbsp ginger garlic paste
  • ¼ tsp turmeric powder

For fish curry

  • 3 mackerel fish
  • 1 onion sliced
  • 4 green chilli
  • few curry leaves
  • salt to taste

Instructions

  • Clean fish and keep it aside.
  • Heat pan, roast red chilli until crisp and keep it aside.
  • Dry roast coriander, cumin, peppercorns, fenugreek seed, mustard seed until aromatic. Do not burn and let it cool down a bit. Then transfer all roasted ingredients to mixi jar.
  • Add coconut, tamarind, onion, ginger garlic paste, turmeric powder and little water to the mixi jar. Grind into fine masala paste.
  • Transfer ground masala paste to clay pot or kadai, add water to adjust the consistncy. Add sliced onion, green chilli, salt to taste and cook until gravy starts to boil.
  • Add fish in the boiling gravy and mix gently without breaking the fish.
  • Boil the gravy on medium flame until fish get cooked well. This should not take more than 5 minutes.
  • Serve with parboiled rice or your choice of rice.

Video

Notes

  • You can use a mix of byadagi and kashmiri chilli. Kashmiri chilli gives the colour, byadagi chilli is medium spicy.
  • The gravy should neither be too thick nor too thin.
  • Use your judgement while simmering the curry ones the fish has been added. Do not overcook the fish, it gets cooked faster.

How to make bangude gassi with step by step photo:

Masala Preparation:

  • Heat pan, roast byadagi red chilli until crisp and keep it aside. Let it cool down a bit.
byadagi chilli
  • Dry roast coriander, cumin seed, fenugreek seed, mustard, pepper corns until aromatic. Do not burn and allow it cool down.
dry roast
  • Transfer all roasted and cooled ingredients to mixi jar. Add grated coconut.
grated coconut
  • Further add sliced onion.
onion
  • Also lemon sized tamarind.
tamarind
  • Add ginger garlic paste.
  • Add turmeric powder and little water to grind.
  • Grind into fine masala paste.
  • Transfer grounded masala to clay pot or kadai. Add required amount of water to adjust the gravy consistency. Gravy should neither be too thick nor too thin.
  • Add salt according to your taste.
  • Cover it with lid and cook until gravy starts to boil.
  • Add cleaned mackerel fish to the boiling gravy.
bangude fish
  • And few curry leaves.
  • Boil the gravy until fish get cooked well. This should not take more than 5 minutes on medium flame.
  • Serve fish curry with parboiled rice or neer dosa, appams, idli, for the perfect Mangalore meal.
bangude gassi recipe

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