Meen Gassi (Fish Curry)

By Tejal Rao

Published March 10, 2020

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.
Media 1 of 1
Total Time
45 minutes
Rating
4(401)
Comments
Read comments

Sour with tamarind, full-bodied with coconut and smoldering with dry red chiles, this dish has roots in the coastal city of Mangalore. In India, a cook might reach for Byadagi chiles from Karnataka to stain the sauce a bright red color. In the United States, chiles de árbol are easier to find. A stone mortar and pestle is the best tool for grinding the curry paste; the finer you can get the coconut and chile, the smoother and richer the texture of the final sauce. From there, the recipe is very adaptable — replace the fillets with any fish you like, including nice oily ones like mackerel or sardines. 

Featured in: Tejal Rao’s 10 Essential Indian Recipes

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings

  • 1 teaspoon kosher salt

  • ½ teaspoon ground turmeric

  • 4 skin-on fish fillets (about 1 ½ pounds total), such as striped bass or snapper

  • 1 teaspoon plus 1 tablespoon ghee

  • 2 teaspoons whole coriander seeds

  • 6 dry red chiles, such as chile de árbol

  • 1 cup fresh or frozen grated coconut

  • 1 tablespoon tamarind pulp

  • 1 small yellow onion, finely chopped

  • 1 (1-inch) piece fresh ginger, peeled and finely chopped (about 1 tablespoon)

  • 1 green finger chile (or serrano chile), finely chopped

  • 2 tablespoons coconut oil

  • Fresh cilantro sprigs, for garnish (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

10 grams carbs; 43 milligrams cholesterol; 234 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 15 grams saturated fat; 19 grams fat; 3 grams fiber; 287 milligrams sodium; 9 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Mix together the salt and turmeric, then rub the mixture all over the fish and set aside.

  2. Step 2

    In a small skillet, heat 1 teaspoon ghee over medium. Add the coriander seeds and toast until lightly brown and fragrant, about 2 minutes. Tip into a large mortar and pestle with red chiles and grind to small pieces. Add the coconut a little at a time and smash until no large pieces of chile or coconut are visible and a smooth paste forms. (This texture is worth the effort, as it gives the tangy, hot sauce its richness.) Add the tamarind last and mash to integrate it into the paste.

  3. Step 3

    Choose a large, heavy skillet that will fit all the fish in a single layer. Add the remaining 1 tablespoon ghee and melt over medium-low heat. Add the onion, ginger and green finger chile, and sauté gently until the onion is cooked through and just starting to color, about 10 minutes.

  4. Step 4

    Stir in the prepared coconut paste and 2 cups water, and bring to a boil over medium heat. Add the fish to the skillet skin-side up, reduce the heat to low, and simmer gently until the fish is cooked through, about 8 to 10 minutes depending on thickness, flipping fish halfway through. Spoon the coconut oil on top, and sprinkle with cilantro, if using.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
401 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

RJT

This was fantastic. I broke most of the rules. I used a beautiful piece of cod (no skin), red pepper flakes (no arbol chiles), a mix of brown sugar and lime (no tamarind) and flakes of unsweetened coconut (no fresh/frozen coconut). Otherwise, I followed the recipe exactly. I guess the best that can be said is that I followed the assembly exactly. But wow!!!!!! What a dish!!!!! It came together very quickly. I served it in bowls with jasmine rice, My first go at Indian food. It is a winner.

Prashant

Tejal, do you mean the tamarind paste/concentrate that you get from stores here? The pulp will have to be soaked and strained first, correct? I plan on making this. Thanks!

Steve Hoge

To save the onerous grinding in the mortar and pestle - and the temptation to skimp on achieving a smooth texture - it's an acceptable shortcut in this recipe to add tamarind concentrate and dried coconut flakes to the toasted coriander seeds and blend them with the 2 cups of water in a Vitamix or equivalent until THOROUGHLY pureed. In a pinch you may also substitute virgin coconut milk if you cut back appropriately on water but the texture of the sauce will be lacking the body of the original.

Brendon

Lovely dish. I substituted two cups of water for one 400ml can of coconut milk and that rounded out the tamarind a bit better. But delicious and easy to make.

Anne

I added a few tomatoes, coconut milk and spinach . And a few other curry spices .

Luke Yarbrough

Double the tamarind as suggested in the comments to compensate for the lack of salt. Made with two tilapia filets—needs 5 min per side. Used heavy cast iron mortar and pestle… a lot of work, but worth it!

Private comments are only visible to you.

Recipe Tags

or to save this recipe.