This Mangalorean fish curry brings the heat – and the comfort - Made with tamarind, coconut milk and a good hit of chilli, ...

Mangalorean fish curry is known as ‘Meen Gassi’ and is traditionally made with sweet coconut and tamarind, as well as hot chilli. 1. Marinate the fish: coat the fish with salt and turmeric ...

Rohit Ghai is considered to have been a big part of the transformation of the Indian fine dining scene but he says to make ...

This chicken curry has a coconut milk base, enhanced with the aromas of a range of spices. This Mangalorean dish can be relished with neer dosa, appams and steamed rice. Only a handful of spices are ...

Boil for 4-5 minutes. 4. To cook the fish: Gently add the marinated fish pieces to the simmering curry in a single layer. Do not stir immediately to prevent breaking the fish. Let it cook ...