Meen Gassi Fish Curry Recipes

Steps:

• Mix together the salt and turmeric, then rub the mixture all over the fish and set aside.
• In a small skillet, heat 1 teaspoon ghee over medium. Add the coriander seeds and toast until lightly brown and fragrant, about 2 minutes. Tip into a large mortar and pestle with red chiles and grind to small pieces. Add the coconut a little at a time and smash until no large pieces of chile or coconut are visible and a smooth paste forms. (This texture is worth the effort, as it gives the tangy, hot sauce its richness.) Add the tamarind last and mash to integrate it into the paste.
• Choose a large, heavy skillet that will fit all the fish in a single layer. Add the remaining 1 tablespoon ghee and melt over medium-low heat. Add the onion, ginger and green finger chile, and sauté gently until the onion is cooked through and just starting to color, about 10 minutes.
• Stir in the prepared coconut paste and 2 cups water, and bring to a boil over medium heat. Add the fish to the skillet skin-side up, reduce the heat to low, and simmer gently until the fish is cooked through, about 8 to 10 minutes depending on thickness, flipping fish halfway through. Spoon the coconut oil on top, and sprinkle with cilantro, if using.