In This article Explained traditional preparation of Bulonjeer Gassi, a flavorful Silver Fish curry from the Tulu-speaking region. The dish is known for its spicy and tangy coconut-based gravy.
Ingredients
Main: Silver Fish (Bulonjeer/Bonjil), cleaned and prepared.
Masala Base:
Dried Red Chillies (approximately 8-10)
Coriander Seeds (2 tsp)
Cumin Seeds (Jeera)
Turmeric Powder
Garlic cloves
Tamarind (soaked in water)
Grated Coconut
Aromatics: * Onion (sliced)
Green Chillies
Ginger (finely chopped)
Seasoning: Salt to taste.
Preparation Steps
Roasting the Spices: Start by roasting the dried red chillies, coriander seeds, and cumin seeds until they are aromatic.
Grinding the Masala: Transfer the roasted spices to a mixer. Add grated coconut, garlic, turmeric powder, and the soaked tamarind (including the water). Grind this into a very smooth, fine paste.
Preparing the Gravy: Pour the ground masala into a clay pot (traditional) or a cooking pan. Add water to adjust the consistency of the gravy. Mix in the sliced onions, slit green chillies, and ginger.
Boiling: Bring the gravy to a steady boil. Add salt according to your preference. Ensure the raw smell of the masala is gone before adding the fish.
Adding the Fish: Gently place the cleaned silver fish into the boiling gravy. Because silver fish are delicate, do not over-stir; instead, gently shake or swirl the pot to coat the fish.
Simmering: Let the curry simmer for a few minutes until the fish is cooked through. Silver fish cooks very quickly.
Finishing: Once the fish is cooked and the oil starts to separate slightly, turn off the heat. Your Bulonjeer Gassi is ready to be served.
Serving Suggestion
This curry is best enjoyed with hot boiled rice (Kaje Arige) or Neer Dosa.
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