Bangalore Fish Curry Recipes

MANGALOREAN FISH CURRY (MEEN GASSI)

Steps:

• In a bowl, soak jaargey in water for 6-8 hours or leave it overnight. After the stipulated time remove the soaked jaargey pieces from the water and discard it. Pass the water through a sieve to remove any remnant bits of jaargey. Set the jaargey water aside.
• Heat oil in a kadhai or a wok over medium heat. Once hot, add mustard seeds to it. As they start spluttering, add kadipatta to the oil. Let it fry for around 20 seconds and then add onions and fry them till they are translucent. Add ground ajwain and methi seeds and mix well. Reduce heat to low.
• Grind garlic, onions, coconut, salt, turmeric, chili powder, Kundapur masala powder and jaargey water to make it into a fine paste. (Note - to save time, you can also grind this gassi masala as the onions are frying). Also, if you are using tamarind paste, make sure to add approximately 1/4th - 1/2 cup water or as needed while grinding the masala.
• Add the ground paste to the onions and add 1 cup of water or enough water to make it into a curry like consistency. Increase heat to medium-high.
• When the gravy starts to boil, add the cut fish, green chilies, and grated ginger and cook until done.
• Serve hot with steamed rice.

MANGALOREAN FISH CURRY / MANGALORE STYLE MEEN GASSI

Steps:

• Heat coconut oil in a pan and add in the minced ginger, and curry leaves. Saute for a minute. Add in the finely chopped onions, green chillies and saute till the onions are soft. Once the onions are soft, add in the chopped tomatoes and saute for a couple of minutes.
• Soak a gooseberry size tamarind in a cup of water for 15 minutes. Squeeze the tamarind well to extract the pulp. Discard the seeds and the fibre. Add in the tamarind pulp and the salt. Add in half a cup of water more. Add in 2 teaspoon of saaru podi. I have used homemade saaru podi. Here is the recipe. Saaru Podi is Karnata style masala powder used in a lot of curries. Let it simmer for 15 minutes.
• Add in the fish pieces. Cover the pan with a lid and let it simmer for five minutes.
• Add in the coconut milk and simmer for a couple of minutes more.
• Remove from heat and serve hot!

BANGALORE FISH CURRY

Steps:

• Cut halibut into chunks and set aside.
• Slice shallot thinly. Gently fry shallot, garlic and ginger for 5 minutes, or untill the shallots are soft.
• Add chilli powder, tumeric, garam marsala and funugreek and cook for a further 2 minutes.
• Add coconut milk and heat till the coconut milk bubbles.
• Add halibut chunks, curry leaves and salt and pepper to taste. Cook over a low heat for 15 to 20 minutes.
• Mix cornflour with a little water and add to the dish to thicken.

INDIAN FISH CURRY

Steps:

• Mix the mustard, pepper, 1/2 teaspoon salt, and 2 tablespoons of canola oil in a shallow bowl. Add the fish fillets, turning to coat. Marinate the fish in the refrigerator for 30 minutes.
• Combine the onion, garlic, ginger, and cashews in a blender or food processor and pulse until the mixture forms a paste.
• Preheat an oven to 350 degrees F (175 degrees C).
• Heat 1 tablespoon of canola oil in a skillet over medium-low heat. Stir in the prepared paste; cook and stir for a minute or two. Add the cayenne pepper, turmeric, cumin, coriander, 1 teaspoon salt, and sugar. Cook and stir for an additional five minutes. Stir in the chopped tomato and vegetable broth.
• Arrange the fish fillets in a baking dish, discarding any extra marinade. Top the fish with the sauce, cover the baking dish, and bake in the preheated oven until the fish flakes easily with a fork, about 30 minutes. Garnish with chopped cilantro.

BENGALI FISH CURRY (BENGAL, INDIA)

Steps:

• Put the spice mix ingredients in a grinder or mortar and pestle and crush to a fine powder. Set aside.
• Cut the fish up into chunks and place in a large bowl with the salt and turmeric powder. Toss until all your fish pieces are a nice yellow color.
• Heat the canola oil and fry the fish until it is lightly browned. Remove with a slotted spoon and set aside.
• Add a little more oil to the pan (if needed), then add the chopped onions. Saute until translucent.
• Add the ginger, garlic and bay leaf and cook for one or two minutes. Then add the spice mix and cook for another couple of minutes.
• Pour in the water along with the salt and sugar. Then take the pan off the heat and add the yogurt, stirring until all the ingredients are well-incorporated. Put the pot back on the stove over low heat and cook for five minutes, stirring occasionally to prevent burning.
• Return the fish and any juices to the pot and continue to cook over low heat, for five minutes or until the fish is cooked through. Take out the bay leaf and serve over steamed basmati rice.

MACHHERE JHOL (BENGALI FISH CURRY)

Steps:

• Bring the tomatoes, cumin, turmeric, salt, and water to a boil in a four quart saucepan; reduce heat to medium and maintain a simmer.
• Heat the oil in a skillet over medium-high heat; cook the fish in the oiled skillet until golden brown, 2 to 3 minutes per side. Transfer the fish to the saucepan.
• Heat a separate skillet over medium heat, and toast the mustard seeds, cumin seeds, black cumin seeds, fennel seeds, and fenugreek seeds until fragrant, just a few seconds. Stir the spices into the saucepan. Simmer until the flavors integrate, about 10 minutes more. Serve hot.