Learn how to make Fish Gassi with chef Sneha Nair only on Get Curried. br br Fish Gassi is a very popular fish curry with thick gravy which originates from the coastal part of Karnataka. It is rich, cream and easy to make fish curry. So learn to make Fish Gassi with chef Sneha Nair only on Get Curried. br br Ingredients: br - 3 pomfret br - 1 cup of freshly desiccated coconut br - 1 chopped onion br - 5 red chillies br - 3 green chillies br - 8-10 pepper corns br - less than half tsp of fenugreek seeds br - 12 tsp of fennel seeds br - 1 tsp cumin seeds br - 1 & ½ tsp of coriander seeds br - ½ tsp of turmeric. br - 1 inch of chopped ginger br - ball of tamarind br -water br - oil br - few curry leaves br - few garlic pieces br br Method: br - In a pan dry roast the freshly desiccated coconut br - Add onion, red chillies, green chillies, pepper corns, fenugreek seeds, fennel seeds, cumin seeds, coriander seeds and turmeric. br - Let the masala cool down and then transfer it into a blender and continue adding ginger, ball of tamarind and grind the ingredients to form masala paste. br - Add little water to the masala and mix it well. br - In a thick bottom vessel add oil, curry leaves and pomfrets. br - Add the grounded spices and water and let it cook. br - Toss the vessel and add salt. br - Keep it on low flame for 3-4 minutes. br - For tampering add some oil, garlic and let it turn brown and then add it to the curry. br - Fish Gassi is ready to be served.