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Bangude Ghassi

I would never eat meen gassi as a kid. I would think we should rather fry the fish than make a curry out of it..That could probably be because I simply favored  fish fry over the curry. My tastes have drastically changed over the years and this gassi has become one of my favorite tummy ticklers.

The ingredients

  • 10 long red chillies (roasted)
  • 5 small red chillies (roasted)
  • 2 tsp corainder seeds(roasted)
  • 1/4 tsp cumin seeds (roasted)
  • 1 tsp black pepper (roasted)
  • 1/4 tsp fenugreek seeds (roasted)
  • 5 green chillies
  • 1/4 cup chopped onion
  • 1/2 cup fresh coconut
  • 1/4 tsp ajwain (optional)
  • 6 to 7 cloves garlic (with skin)
  • 1 1/2 inch ginger
  • 1 tsp turmeric powder
  • 15 curry leaves
  • 1 big lemon size tamarind
  • salt to taste
  • 1 1/2 kg mackerel fish

Method
1. Put all the above ingredients (except fish, curry leaves and salt), into the mixer jar ,add water and grind ,the paste should not be very fine.

 

2. Cut mackerel fish to 2 pieces, if its a big fish cut to 3 pieces.

3.Add curry leaves and salt on the fish.

4.Now pour the ground masala paste on the fish.Add 3 cups of water (less water if you want a thicker gravy)

5. Mix the fish and masala ,as shown below ,try not to use spoon to mix the fish and masala. Keep the vessel on medium flame and cover and cook, when the gravy comes to boil add seasoning.

 

for seasoning
  • 7 to 8 cloves of garlic with skin
  • 2 tbsp oil
method: crush garlic with oil and sprinkle over the fish curry when the gravy comes to a boil.
Reference : Cheries Recipe

I would never eat meen gassi as a kid. I would think we should rather fry the fish than make a curry out of it..That could probably be because I simply favored  fish fry over the curry. My tastes have drastically changed over the years and this gassi has become one of my favorite tummy …

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About Pavanesh D

Pavanesh D

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