Nungel Meen Ghassi By Kunal Kapur

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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Cooking Time

20-30 Min

Meal Type


Preparation Time

10-15 Min



Rate This Recipe9


  • 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


  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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