Meenu Gassi-Fish Curry Malnad style.

       

                      Fish protein is a good protein.it is easily digestible and fish oil is useful in reducing bad cholesterol . Bad cholesterols are Triglycerides and low-density lipoprotein. Fish oil which has Omega 3 fatty acid is used as a medicine. People who eat more fish suffer less from heart diseases or stroke. Eskimos whose diet contain more fish suffer less from heart diseases and are more healthy.
              Fish oil contains vitamin A and vitamin D. Vitamin A is necessary for eyes. it prevents eye diseases like night blindness, abnormal dryness of eyes  (xerophthalmia ), softening of cornea (keratomalacia)
                Vitamin D is also called cholecalciferol is necessary for strong bones, healthy skin, healthy digestive system and for body calcium.
                    Malnad is a region of Karnataka state in south India. Malnad covers the western and eastern ghats, roughly 100 km width. It is a hilly terrain and comes around the heavy rainfall belt. 
                       Many small and big rivers take birth in Malnad river basins back water of the reservoir's are the natural breeding centres of fresh water fish. Inland water fish like Kadla, Rohu,  Gowri, Suragi, kuchchu meenu etc are accessible to Malnad people.                                         Pisciculture is also fast growing in Malenadu to meet the losses occured due to calamities. 
                     Many scenic tourist places are here and Malnad people are known for their hospitality. Fish meals are the major attractions for tourists here.
                      Here I am giving one recipe of authentic fish gravy "meenu gasi". Malnad people don't like garam masala like cloves and cinnamon in their fish meals. Reason may be they want to relish the dominant taste of fish. cumin coriander seeds, tamarind juice are the common main ingredients for fish cooking.         
                                                    Preparation time       15 minutes    
Cooking time               15 minutes       

Total time                    30 minutes     Serves                           2                               Utensils used              medium size                                                 non stick pan                       

                 Marination for fish is always important, whether it may be fry or curry because fish gets  cooked quickly and becomes delicately soft there will not be enough time for fish to absorb salt and spices so half an hour marination  is mandatory.     

    Ingredients for marination 

Freshwater fish      4 pieces 
Chilli powder          1 tea spoon

Salt                            1 tea spoon      

Turmeric                  a pinch

Tamarind juice       3 table spoon

            Ingredients for curry 

Tomatoes 2           small cubes

Onion        2           small cubes

Coconut oil            2 table spoon
Red chillies            8
Cumin                     1/2 tea spoon
Coriander seeds    1 tea spoon 
Ginger                     1" inch
Garlic                      8 pods
Dry coconut           1 bowl
Salt                         1 tea spoon

                     Procedure 

  
*Blend dry coconut +cumin+coriander  seeds+ginger+garlic+red chillies in a blender, add water just enough to make  it smooth paste, don't bring it to dripping consistency.      

Blending ingredients 

*Heat oil in a pan saute onions till it                         becomes  light brown. 

*Add tomatoes saute till soft.

*Add ground ingredients and saute well  for full 5 minutes so that raw smell of masalas disappear, masala saute in sufficient oil changes its texture to aromatic bright red. 

*Now add desired amount of water to pan to bring it to curry consistency. Salt and turmeric powder should be added in this stage, stir well keep the flame medium. 

*Slide marinated fish pieces into the curry slowly only when first bubble appear. 

*let the fish curry boil for 5minutes with closed lid. Flip the fish carefully and cook for 5 more minutes. turn off flame. Fish won't take much time to cook. 

*fish curry is ready serve with rice, roties. 

Note : folks certify infused tangy tamarind  fish curry as best. But kids refuse to eat that sour curry. So I suggest beginners to use just 2-3 tea spoons of tamarind juice. And believe me friends your kids will surely enjoy this thick, rich, well marinated fish curry.