My Food and travel memoir

Close to my heart, I first learned how to make this non-vegetarian dish from my mom, Nalini Shetty. I cook it just like she does, and I’m super proud to bring the authentic taste of Mangalore into your kitchen. Mangalorean Curry is a classic dish from the coastal region of Karnataka, a state in southern India. ‘Gassi’ refers to a curry made with coconut and spices. Pomfrets are really hard to come by where I live, so I have to travel to Indian areas around London to get them and prepare them the traditional way. It’s best served with hot steaming rice or with dosas like neer dosa or idlis.

INGREDIENTS

Pomfret Fish – 2 med, cut 1 inch thick steak

Coconut – 1 cup, Grated

Red Chillies – Kashmiri chillies – 7-8 + Spicy variety – 4-5

Coriander seeds – 2 Tbsp

Cumin Seeds – 1 Tsp

Peppercorns – 10-12

Turmeric – ½ Tsp

Garlic – 5-6 Cloves

Fenugreek (Methi) Seeds – Little

Tamarind – Size of small lime

WAGAR-

Oil

Onion – 1 large,

Chopped Curry leaves – 1 whole sprig

METHOD

Wash the fish and keep aside (can marinate with turmeric and salt to remove the smell).

Fry rest of the ingredients slightly (except tamarind) and grind all including tamarind to a smooth paste.

Take oil in the pan and add the wagar ingredients. Fry the curry leaves and chopped onion till light golden brown.

Then add the masala, salt and water. Bring the masala to the boil and simmer for another 3-4 minutes and then gently add the fish pieces.

Cook covered in medium flame for 5-6 minutes or till done.

“In the hands of an able cook, fish can become an inexhaustible source of perpetual delight.”

Jean-Anthelme Brillat-Savarin