Bhutai Gassi Mangalorean Fish curry || Dil_seart

Bhutai Gassi Mangalorean Fish curry || Dil_seart

Here's a recipe for Bhutai Gassi Mangalorean Fish Curry:

Ingredients:

500g fish, cut into pieces
1 onion, chopped
1 tomato, chopped
1/2 cup grated coconut
2 tbsp coriander seeds
1 tbsp cumin seeds
1/2 tsp mustard seeds
1/2 tsp fenugreek seeds
5-6 dried red chilies
5-6 garlic cloves
1 inch ginger
1/2 tsp turmeric powder
Salt, to taste
Oil, for cooking
Water, as needed
Coriander leaves, for garnish
Instructions:

Dry roast the coriander seeds, cumin seeds, mustard seeds, fenugreek seeds, dried red chilies, and grated coconut in a pan until they turn golden brown. Allow the mixture to cool.

Grind the roasted mixture along with garlic, ginger, and water to make a smooth paste.

In a separate pan, heat oil over medium-high heat. Add the chopped onion and sauté until golden brown.

Add the chopped tomato to the pan and cook until it has softened.

Add the ground paste to the pan and mix well. Cook for 5-7 minutes.

Add turmeric powder and salt to taste.

Add water to the pan and bring the mixture to a boil.

Add the fish pieces to the pan and cover it with a lid. Cook for 5-7 minutes or until the fish is cooked through.

Garnish with fresh coriander leaves.

Serve the Bhutai Gassi Mangalorean Fish Curry hot with steamed rice or neer dosa.

Note: You can adjust the amount of red chilies and coconut to suit your taste preferences. The traditional recipe uses tamarind pulp for sourness, but you can also use tomatoes or kokum.

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