Fish Gasse is a beloved South Indian fish curry that packs a serious punch of flavor. This coconut-based curry is made with a homemade masala that infuses the sauce with warmth from spices like coriander, cumin, and red chilies. The tamarind adds a tangy kick, perfectly balanced by the rich coconut milk.
About the Recipe
If you love Indian curries, this Fish Gasse needs to be on your must-try list. It’s a true taste of South India with its vibrant blend of spices, coconut, and tamarind. Don’t be intimidated by the long ingredients list – the step-by-step instructions make it easy to recreate this restaurant favorite at home.
Why You’ll Love This Recipe
Where do I start? The aromatics from the toasted spices are just divine. The fresh coconut lends unmistakable creaminess. And that hit of tangy tamarind? Chef’s kiss. This curry achieves the perfect balance of flavors. Plus, it’s a great way to get those beneficial fish oils into your diet in the most delicious way possible.
Fish Gasse
Cooking Tips
Use a firm, white fish like cod or halibut that holds its shape well during cooking. For maximum flavor, toast and grind the whole spices yourself instead of using powders. Don’t skip the tamarind paste – it gives the curry its signature tang.
Serving and Storing Suggestions
Fish Gasse is best served hot over basmati rice or with naan or roti to soak up the luscious sauce. Any leftovers can be refrigerated for 2-3 days in an airtight container. Total prep time is around 45 minutes. Serves 4.
Similar Recipes
- Kerala Fish Curry (Nadan Meen Curry)
- Prawn Curry (Chingri Malaikari)
- Goan Fish Curry
- Salmon Curry (Meen Mulakittathu)
Fish Gasse
Ingredients
For the masala
- 1 tsp coconut oil
- 3 tsp coriander powder
- 1 pinch fenugreek seeds
- 1 tsp fennel seeds
- 8 pcs pieces of pepper corn
- 1 tsp mustard seeds
- 2 tsp cumin seeds
- 15 red chillies
- 1 coconut (grated)
- 2 onions (sliced)
- 8 pcs garlic
- 100 ml water
For the main preparation
- 2 tbsp coconut oil
- 2 onions (sliced)
- 10 curry leaves
- 2 tomatoes ( chopped )
- 500 gms filleted fish
- prepared masala
- 1 tsp salt
- 2 tbsp tamarind paste
- 100 ml coconut milk
Instructions
For the masala, heat oil in pan.
- Add coriander powder, fenugreek seeds, fennel seeds, pepper corn, mustard seeds, cumin seeds and red chillies and dry roast them.
- Now add grated coconut, onions and garlic.
- Saute till the onion turn light brown.
- Then add water and grind them together. The masala is ready.
For the main preparation
- Heat oil in pan.
- Add sliced onions, curry leaves and saute the onions till it looses colour. Then add chopped tomatoes and prepared masala, and stir-fry till fat separates. Add fish and stir fry.
- Add salt, tamarind paste and coconut milk.
- Mix it well.
- Cook till fish is cooked through.
- Garnish with curry and coriander leaves.
- Serve hot.
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Frequently Asked Questions
Q: Can I use a different fish?
A: surely. While this curry is wonderful with a firm, white fish like halibut or cod, you can surely substitute other options like salmon, tilapia, or even shrimp. Just adjust the cook time as needed for the protein.
Q: What is tamarind paste? Where can I find it?
A: Tamarind paste comes from the sticky pulp of tamarind fruits and provides an irresistible sweet-tart kick to dishes. Look for it in jars or blocks in the ethnic/Indian section of many supermarkets. If unavailable, you can substitute equal parts lemon or lime juice mixed with a touch of brown sugar.
Q: Do I really need to make the masala from scratch?
A: Yes. Toasting and grinding the whole spices yourself makes a big flavor difference compared to using pre-made spice mixes. It only takes a few extra minutes and really elevates the dish.
Q: Can I make this curry ahead of time?
A: You without a doubt can, and the flavors will only improve overnight. Make the curry through step 5 a day ahead, then merely reheat gently (don’t boil) when ready to serve and cook the fish. Refrigerate any leftovers for fantastic next-day eating.
Q: What are good side dishes for Fish Gasse?
A: So many tasty options. Steamed basmati rice is an absolute must for soaking up the silky gravy. Naan, appam, poori or other Indian breads are perfect for dipping too. You could also serve with lemon rice, sauteed greens, dal, sambar or pachadi side dishes.
