Meen Gassi (Fish Curry)

I added a few tomatoes, coconut milk and spinach . And a few other curry spices .

Double the tamarind as suggested in the comments to compensate for the lack of salt. Made with two tilapia filets—needs 5 min per side. Used heavy cast iron mortar and pestle… a lot of work, but worth it!

So being Indian, I am familiar with the recipe! I used only 2 dried red chilies and added some water while grinding the roast and ground coriander seeds and dried red chilies with frozen coconut that was thawed for a few seconds in the microwave. I didn’t use ghee, used coconut oil throughout and threw some two sprigs of fresh curry leaves while cooking the onions to ooze the coastal flavor.. and I used fresh cut tilapia from the supermarket So so delightful and comforting! Best eaten w rice!!

Wonderful. Had to make adjustment as store did not have fresh or frozen coconut. Used dried coconut flakes and coconut milk. Also, used lime in place of tamarind. I made it spicy as we like heat.

I had to improvise based on time and toddler taste (no spicy): used coconut powder (Bare Organics, very finely ground powder), ground coriander, about half the water, tamarind paste (not pulp), and no chile. The texture of the curry was good, just thick enough. The curry benefits from sitting for a few minutes to mellow out the fishy flavor. Toddler loved it, surprisingly enough!

This is good but the texture with frozen coconut was watery. I was not able to get a smooth paste. It's very different from other Meen Gassi online which are more complicated.

Surprisingly disappointing. I followed almost as written except I used skinless dory, soup stock instead of water and for fresh chili used red instead of green. Amount of salt was insufficient, 2 cups of water was too much (would cut in half) and there was no heat.

So good this. I will keep this one. No changes needed except I only used 4 red chilis instead of 6. But I will use 6 probably next time because it wasn't overly spicy. Served it with brown Jasmine rice and vegan Caesar which went surprisingly well with it. I used sable fish. Definitely top with cilantro as the garnish.

I’ve made this twice. Once with dried coconut that I soaked and once with fresh coconut. Even with a mortar it’s quite difficult to get a smooth texture. Time 2 I ended up blending the finished sauce with an immersion blender and was much happier with the result. The sauce is rich and delicious and definitely fills you up. I added a handful of fresh curry leaves the second time around and felt they added a nice punch of flavor. I would make it again and just use a food processor from the start.

I made this with the full sauce recipe and only two fish fillets - Denise - next time try some thing meatier. It smelled great, was fun to make, but – too hot with six of my small peppers plus one full green hot pepper not seeded- so try less hot. didn’t have coconut flakes so I used coconut milk some of the clotted cream from an old one and some milk instead of one of the cups of water but better to get coconut flakes. The sauce by itself was absolutely delicious over rice and I barely ate one fillet the fish goes a very long way with the sauce.

I made this with coconut milk instead of dried flakes And from reading the comments this sounds like a good move. Next time double the tamarind concentrate which is just terrific flavor. And consider adding lime juice at the end. Next time use fewer hot chilies I used six of mine plus one full green fresh chili unseeded and it was a bit too hot. I used Denise. I think a more meaty fish like cod or monk fish might be better. I made this with coconut milk instead of dried flakes And from re

I should have read all the reviews before trying. Used dried coconut, and I have to agree that the texture was off. I bought a mortar and pestle, and have this recipe to thank. I agree that pastes are important. The chilis didn't crumble well, and neither did the coconut. Used lime juice and brown sugar instead of tamarind. It was fine. Used coconut milk instead of water. Much better sauce as result. Good flavor but next time I will use the mortar and maybe soak the coconut and chiles beforehand

I didn’t have fresh coconut. I added a small amount of coconut milk into the coriander/chili to bring it into a paste. Then instead of 2 cups of water I did 1 cup coconut milk and 1 cup water. I had to add salt to the sauce and a small amount of coconut sugar to balance out the acidity of the tamarind, and topped it with cilantro and some dried coconut flakes. It was delicious! Would love to try with fresh coconut shreds, but if in a pinch coconut milk still made a delicious dish.

Did not like as is, so made this my own: doubled (tripled?) the tamarind paste, added garam masala, coconut milk, and fish sauce. I think lime juice would have brought out the tamarind flavor a notch, especially when serving. Since I used coconut milk, I will lessen the water considerably to have a thicker curry but next time.

If you don’t have a large enough mortar and pestle don’t even bother with this recipe. The flavor is just fine, nothing to write home about, and because I couldn’t grind the coconut enough, the texture was gross. It came out stringy, watery. I don’t think I would ever try this again.