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Explore Mangalore Fish Curry Recipe | Fish Curry Recipe | How to make Mangalore Style Fish Curry | Cookd with 105,701 views, 781 likes, and 26 comments. Experience the impact of this video content that has captured audience attention.

For more tasty food videos subscribe to our channel @ https://bit.ly/SubscribeToCookd Mangalore Fish Curry is a tasty and spicy #FishCurryRecipe. This #MangaloreFishCurry is made with freshly ground masala paste with aromatic spices, fresh fish and tamarind extract. Try out this delicious #MeenGassi with Cookd's simple recipe and serve it hot with steamed rice. Do try this recipe and share your feedback with us. Mangalore Fish Curry Recipe: Fish - 500 g Tamarind - Lemon sized portion Hot Water - ½ Cup Coconut Oil - 2 tbsp Green Chilli (slit) - 2 nos Onions (sliced) - ½ Cup Salt - 2 tsp Water - 1 ½ Cups For the masala paste: Byadgi Red Chillies - 5 nos Coriander Seeds - 1 tbsp Black Peppercorns - 1 tsp Cumin Seeds - 1 tsp Fenugreek Seeds - ½ tsp Turmeric Powder - 1 tsp Ginger (roughly cut) - 1-inch piece Garlic - 5 cloves Coconut - 1 Cup Onion (roughly cut) - ½ Cup Water - ½ Cup Cooking Instructions: 1. Soak the tamarind in ½ cup of water for at least 20 minutes. 2. Broil the dry red chillies and set aside. In the same pan, broil the black peppercorns, coriander seeds, cumin seeds and fenugreek seeds. Add all the broiled ingredients into a mixer jar with all the other ingredients for the masala paste, and grind into a smooth paste. 3. In a pan, add the ground masala paste without any oil and add water. Add the sliced onions and green chillies. Add salt and 1 ½ cups of water. Cover and cook till the raw taste disappears, around 10 minutes. 4. Add the fish, salt and tamarind pulp. 5. Once it comes to a boil again, turn the heat to low and simmer covered until the fish is cooked, around 10-15 minutes depending on the size of the fish. 6. Add coconut oil on top and turn off the heat. Cooking Tips: 1. Kokum is traditionally used instead of tamarind, but it is not easily available in most places. If you are using Kokum, soak it in hot water for at least an hour. You can also soak it and leave it overnight for a better flavour. 2. The level of sourness might vary depending on the quality of the tamarind. If the sourness turns out to be too strong, you can adjust it by adding a pinch of sugar to the curry. Download the Cookd app for free at https://app.cookdtv.com/yv. With our easy to use Meal Planner, no more last minute confusions! Plan ahead what you want to cook easily. Like our Facebook Page - https://www.facebook.com/CookdTV/ Follow us on Instagram - https://www.instagram.com/cookdtv/ Follow us on Twitter - https://twitter.com/CookdRecipes

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