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Nungel Meen Ghassi
Nungel Meen Gassi is Mangalorean dry fish curry. Chef Kunal Kapur shares the recipe for this Mangalorean delicacy which is spicy and mouthwatering. Made with simple ingredients.
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Serves

1-2

Cooking Time

20-30 Min

Meal Type

curry

Preparation Time

10-15 Min

Difficulty

Medium

INGREDIENTS

  • 6 dry mandeli fish
  • 1 tbsp oil
  • 7 red chillies
  • 1/2 tsp mustard seeds
  • 1 tsp coriander seeds
  • few curry leaves
  • sliced onion
  • 1/2 tsp cumin seeds
  • 1 cup grated coconut
  • 2 tsp tamarind pulp
  • 1 tomato
  • 1 tbsp oil
  • 1 cup rice
  • 2 cups water
  • 1/2 tsp mustard seeds
  • 1 tsp coconut oil
  • few curry leaves
  • salt

PREPARATION

  1. 1

    In low flame dry roast mandeli fish in a pan.
  2. 2

    Remove the dry roasted fish and keep it aside.
  3. 3

    In pan add oil, red chillies, mustard seeds,coriander seeds, few curry leaves and saute it very well, add sliced onion. Remove the mixture on a plate.
  4. 4

    In pan roast cumin seeds and grated coconut.
  5. 5

    Grind the roasted spice and coconut mix add water to it. Add tamarind pulp and tomato.
  6. 6

    Soaked rice in water for half n hour.
  7. 7

    In pan add oil, mustard seeds and curry paste and cook.
  8. 8

    Add coconut oil, curry leaves and salt in boiling water and add basmati rice.
  9. 9

    Add water to the curry paste and salt. Mix well.
  10. 10

    Add dry roasted fish to cooked curry and serve hot.
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