In This article explained the traditional Mangalore-style preparation of Bangude Gassi, a flavorful and spicy Mackerel coconut curry common in coastal Karnataka.
🥘 Ingredients
Fish: 4 Large Mackerels (Bangude).
Coconut: 1/2 cup freshly grated coconut.
Spices for Roasting:
Coriander seeds (3 tsp)
Cumin seeds (1 tsp)
Mustard seeds (2 tsp)
Fenugreek seeds (Methi) (Less than 1/4 tsp – do not over-add as it becomes bitter)
Black Pepper (1 tsp)
Dried Red Chilies (10-12 Byadgi for color, 2-3 Guntur for heat)
Other Masala Ingredients:
Garlic (4-6 cloves)
Onion (1 small, finely chopped)
Turmeric powder (1/2 tsp)
Tamarind (lemon-sized ball)
Ajwain (Oma) (1/2 tsp – essential for Mackerel to prevent indigestion)
Green Chilies (2-3, slit)
Seasoning: Salt to taste (Note: Traditional Gassi often doesn’t use oil or tempering/tadka).
🔪 Preparation Steps
1. Roasting the Masala
In a pan, dry roast coriander seeds, cumin, mustard, fenugreek, and black pepper.
Add the dried red chilies and roast until they become crisp and aromatic.
Note: Do not roast the Ajwain (Oma); add it directly to the blender later.
2. Grinding
In a blender, combine the roasted spices with grated coconut, garlic, onion, turmeric, tamarind, and Ajwain.
Add a little water and grind into a very smooth, fine paste.
3. Cooking the Gravy
Transfer the ground masala to a traditional clay pot (recommended for best flavor) or a deep pan.
Add water to adjust the consistency; Gassi should be thick but pourable.
Add slit green chilies and salt.
Bring the gravy to a boil.
4. Adding the Fish
Once the gravy is boiling well, gently slide in the cleaned Mackerel pieces.
Cook on medium flame for about 5 minutes. Do not overcook or stir vigorously, as the fish is delicate and may break.
💡 Key Tips
Ajwain (Oma): The narrator emphasizes that Mackerel can be heavy on the stomach (“nanji”), so adding Ajwain is a mandatory traditional practice.
Clay Pots: Using a clay pot enhances the authentic “Urda” (village) taste.
Resting Time: Like most fish curries, Bangude Gassi tastes even better after a few hours when the fish has absorbed the spices.
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